- Torrevieja’s hospitality businesses prepare to celebrate International Tapas Day.
- The event aligns with the World Tourism day, highlighting the region’s culinary appeal.
- Upcoming gastronomic contests include the Paella Competition in Dolores and Alicante Gastronómica.
- Chef and food critic Tony Pérez shares insights on the local culinary scene in Vega Baja.
- These initiatives aim to boost local tourism and promote customary Spanish cuisine.
Torrevieja’s Hospitality Industry Prepares for International tapas Day to Celebrate World Tourism
As the summer season winds down, the hospitality sector in Torrevieja and the wider Vega Baja region is gearing up for a series of exciting gastronomic events. At the forefront is the eagerly anticipated International Tapas Day, which will coincide with the global celebration of World Tourism Day. This dual event symbolizes the strong connection between tourism and local gastronomy in one of Spain’s most cherished culinary regions.
What is International Tapas Day?
International Tapas Day is an annual event that celebrates Spain’s beloved small-plate cuisine, with restaurants and bars across regions showcasing a variety of traditional and innovative tapas. In Torrevieja,local hosteleros are eager,viewing this day as an opportunity to attract tourists and residents alike through rich culinary offerings.
Upcoming Gastronomic Highlights in Vega Baja
- International Tapas Day in Torrevieja: Set to be a major attraction,with a wide range of tapas prepared by some of the region’s best chefs.
- Paella Competition in Dolores: An esteemed local contest celebrating Spain’s signature rice dish, highlighting both tradition and creativity.
- Alicante Gastronómica: The new edition promises to bring together culinary experts, sommeliers, and food lovers for workshops, tastings, and more.
Insights from Chef Tony Pérez
Every thursday, the local radio station Onda Cero Vega Baja hosts the Onda Gastronómica segment, where Oriolan chef, sommelier, and food critic Tony Pérez delivers engaging insights into the region’s culinary landscape. Recently, Tony praised the robust performance of the hospitality sector over the summer and highlighted the importance of upcoming gastronomic events as key drivers of local economic and cultural vitality.
why These Events Matter
These food festivals and competitions are more than just celebrations-thay serve as an essential part of the region’s identity, promoting traditional recipes, fostering community engagement, and supporting local businesses.Moreover, they boost tourism during the shoulder seasons, helping sustain the local economy year-round.
| Event | Location | Date | Key Focus |
|---|---|---|---|
| International Tapas Day | Torrevieja | September 27, 2025 (World Tourism Day) | Tapas tasting and promotion of local cuisine |
| Paella Competition | Dolores | october 2025 (Exact date TBA) | Celebration and contest of paella-making |
| Alicante Gastronómica | Alicante | November 2025 (Exact date TBA) | Gourmet workshops, tastings, and exhibitions |
How to Participate
If you’re planning a visit or live in the region, these events offer a perfect chance to explore the rich culinary traditions of the Vega Baja area. Here are some tips:
- Visit participating bars and restaurants on International Tapas Day to enjoy specially priced tapas menus.
- Attend the Paella Competition in Dolores to see expert chefs in action and sample award-winning recipes.
- Join workshops and tasting sessions at Alicante Gastronómica to deepen your culinary knowledge.
Conclusion
Torrevieja and the wider Vega Baja region continue to strengthen their reputation as a gastronomic hotspot in Spain by leveraging events like International Tapas Day and local culinary contests. These celebrations not only enrich the cultural fabric but also offer an inviting gateway for tourists and food lovers to experience the authentic flavors of mediterranean cuisine.
For ongoing updates and more insights, tune in to Onda Cero Vega Baja’s Onda Gastronómica program every Thursday, guided by the passionate voice of chef Tony Pérez.
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