Creative tapas from Castellón

This bisque is a spectacular starter that pays homage to the mantis shrimp, a typical local product, offering an intense flavor full of nuances. Its combination with fritters makes it a creative and outstanding tapa during the season of this seafood.

This sophisticated tapa presents mantis shrimp in carpaccio, combining textures and flavors with elements like citrus caviar and codium seaweed. It is a haute cuisine proposal in tapa format, ideal for those seeking a refined and creative gastronomic experience.

Goza Gyozas offers an Asian fusion proposal in tapa format, adapting this dish of oriental origin with a creative and local touch. Its inclusion in the Magdalena 2026 Gastronomic Market enriches the culinary diversity of Castellón.

This tapa offers a unique opportunity to taste the haute cuisine of Michelin-starred chef Miguel Barrera, in an accessible format. It is one of the most anticipated proposals at the Magdalena 2026 Gastronomic Market, standing out for its creativity and quality.

This tapa is an innovative reinterpretation of classic patatas bravas, created by Michelin-starred chef Aitor López of Citrus el Tancat. Its gastronomic approach and uniqueness make it a creative and surprising proposal for the Magdalena 2026 Gastronomic Market.

This Casa Bou tapa is praised for its perfectly cooked artichoke, which melts in the mouth, and the harmonious combination with shrimp and a flavorful sauce. It is an example of creativity in the preparation of high-quality local products.

The beef tenderloin crepe from El Corralet is a more elaborate and substantial tapa, standing out for the quality of the tenderloin and its preparation. It is an 'incredible' option for those seeking a gourmet tapa with a touch of sophistication.

This croquette is a modern and surprising version, with a liquid interior that intensifies the flavor of the mantis shrimp, a local product. It stands out for its innovative technique and for offering a different experience to the palate, being a very creative tapa.

This tapa fuses sea and mountain flavors, with the delicacy of mantis shrimp and duck, complemented by the sweetness of fig mayonnaise. It stands out for its originality and daring combination of ingredients, offering a unique tasting experience.

This fresh and vibrant tapa reinterprets ceviche with mantis shrimp, using a reduction of its own bisque to intensify the seafood flavor. It brings an exotic and modern touch to local gastronomy, ideal for those who enjoy acidic and fresh flavors.

This surprising tapa combines the lightness of a cava mousse with the delicate flavor of mantis shrimp, creating an interesting contrast of textures and temperatures. It is an innovative proposal that offers a different and elegant culinary experience.

This tapa stands out for its artistic presentation, using kataifi pastry to create a nest housing egg and mantis shrimp, combining crispiness and softness. It is an original and visually appealing proposal, ideal for those seeking tapas with a touch of sophistication.

This tapa is a creative version of ensaladilla, incorporating mantis shrimp and a crispy texture for an interesting contrast. It offers a popular tapa with an innovative twist, enhancing the flavor of mantis shrimp in a different and attractive presentation.

This tapa, prepared using low-temperature techniques, combines the softness of artichoke and mantis shrimp with the richness of egg yolk and pancetta. It is a proposal that stands out for its precise cooking and harmonious flavors, ideal for demanding palates.

This fresh and flavorful ensaladilla incorporates two of the most prized local seafoods, mantis shrimp and prawns, celebrating seasonal products. It is a tapa that stands out for its freshness and the richness of local seafood, with a creative touch.