{"id":9577,"date":"2026-02-19T11:55:50","date_gmt":"2026-02-19T10:55:50","guid":{"rendered":"https:\/\/alenarbodega.com\/?post_type=evento&p=9577"},"modified":"2026-03-04T15:15:29","modified_gmt":"2026-03-04T14:15:29","slug":"gastronomic-almanac","status":"publish","type":"evento","link":"https:\/\/alenarbodega.com\/en\/food-events-valencia\/gastronomic-almanac\/","title":{"rendered":"Alenar en el Almanaque Gastron\u00f3mico: cocina mediterr\u00e1nea de referencia"},"content":{"rendered":"

At the start of each year, Valencia’s gastronomic world eagerly awaits the publication of the Almanaque Gastron\u00f3mico<\/strong>, the benchmark guide that reviews, assesses and celebrates the finest of the Comunitat Valenciana’s culinary scene. And once again, Alenar has been recognized as one of the essential establishments in Valencia city centre.<\/p>\n

This recognition is no accident. It is the result of five years of consistent work championing local produce, the most comprehensive Valencian wine cellar in the city, and a Mediterranean tapas offering that reinvents tradition without losing its soul. If you would like to know why the Almanaque singles us out, read on.<\/p>\n

<\/span>What is the Almanaque Gastron\u00f3mico?<\/span><\/h2>\n

The Almanaque Gastron\u00f3mico is an annual publication, available in both print and digital formats, dedicated to analyzing the Comunitat Valenciana’s culinary scene with rigor, discernment, and deep knowledge of the region. This is not a superficial list of restaurants: it is a thorough examination of proposals, trends, products and professionals who are shaping contemporary Valencian gastronomy.<\/p>\n

For chefs, sommeliers, producers and food lovers alike, appearing in the Almanaque is a seal of quality and confirmation that you are doing things properly. For diners seeking somewhere reliable to dine in Valencia city centre<\/a>, it is the trusted guide that never disappoints.<\/p>\n

<\/span>Alenar according to the Almanaque Gastron\u00f3mico: love for the land in a contemporary key<\/span><\/h2>\n

The Almanaque highlights something we have carried in our DNA since day one: the reinvention of the Spanish tapa through a Valencian lens, with the larder of La Marina taking centre stage. Jordi Gil, Alenar’s founder, is passionate about the indigenous products of the Comunitat’s most authentic region that coastal strip between El Montg\u00f3 and the interior that holds an unrivalled culinary diversity.<\/p>\n

What makes Alenar special, as the publication acknowledges, is its ability to deliver a high-quality gastronomic offering without hobs, almost everything served cold<\/strong>, using just two ovens: one for coques and another for warming. Jordi Gil’s conviction and the imagination of Two Many Chefs<\/strong>, the gastronomic consultancy led by Carlos Medina and Tomy Soriano, have worked wonders.<\/p>\n

The result is a Valencian tapas bar<\/a> that operates continuously from morning to night, with highly competitive prices yet first-rate produce, and which has earned a Repsol Sol<\/a> and a loyal clientele who return religiously.<\/p>\n

<\/span>The dishes the Almanaque Gastron\u00f3mico highlights<\/span><\/h2>\n

The Almanaque does not simply mention the restaurant: it delves into the dishes that make Alenar a singular space in Valencia. Here are some of the creations the publication singles out:<\/p>\n

Tomato salad with roasted red pepper and Cat\u00ed cheese<\/h3>\n

A classic revisited to perfection, built on tomato, roasted red peppers, smoked tuna, cubes of Cat\u00ed cheese (a goat’s cheese from Castell\u00f3n, subtle in intensity yet deeply flavorful), and braised mushrooms. In summer, with outstanding native tomatoes such as the rosa de Altea, those from Muchamiel or Jes\u00fas Pobre, this salad becomes a hymn to the Valencian huerta.<\/p>\n

Anchovies with truffle oil, honey and basil<\/h3>\n

Good-sized anchovies (00 grade), dressed with truffle oil, honey and basil. The Almanaque describes them as \u201cmasterful\u201d and \u201ca little work of art\u201d for their ability to balance the saltiness with the sweetness and aromas added to them. Not for purists, but genuinely delicious and perfectly harmonious.<\/p>\n

Steak tartare with truffle butter<\/h3>\n

Beef cut by knife, as the Florentines eat it, with just the right seasoning including an anchovy served with toasted bread and a thin layer of truffle butter. It tastes of beef, without artifice, and is one of the dishes that most surprises those who do not expect to find this creation in a tapas bar.<\/p>\n

\"Steak<\/p>\n

Coques: tradition and contemporaneity<\/h3>\n

Coques are part of Alenar’s soul. The Almanaque highlights two versions:<\/p>\n