This gastronomic initiative, involving fifteen establishments, aims to claim the city's unique identity and promote quality tourism based on seasonal products. The recipe, reflecting the spirit of Castelldefels between the sea and the Garraf Natural Park, includes ingredients such as cuttlefish, Mediterranean shrimp, pork ribs, artichoke, green beans, thyme, and bomba rice.
Among the restaurants championing this proposal is Restaurante Solraig by Tibu-Ron, located on the Passeig Marítim, right on the beachfront within the Hotel Bel Air. Chef Cesar Rodríguez leads a contemporary Mediterranean cuisine that has become a benchmark due to its specialization in award-winning rice dishes.
The Arroz de Castelldefels is much more than a recipe: it is a symbol of local pride, collaboration among restaurateurs, and a commitment to quality tourism.
Solraig has been recognized with the Tripadvisor Travellers’ Choice award and has reached the podium in the Best Rice in Spain competition twice, endorsing the quality and creativity of its offering. Its ambiance, featuring two spectacular terraces, is designed to experience the sea, with an average price per diner of around 40 euros.
