The Algemesí City Council, along with the Valhalla Restaurant and the Algemesí Bull Tail Gastronomic Association, organizes this culinary event which this year attracts participants from various municipalities in the Valencian Community, as well as representatives from Córdoba and Salamanca. This diversity highlights the significance of this recipe, linked to bullfighting culture and traditional gastronomy.
Participating restaurants in this edition include names such as L’Encontre and El Manantial (Algemesí), Juan XIII (Benifaió), Ca Tomàs and Camí Vell (Alzira), Casa Macario (Tavernes de la Valldigna), Nou Chaparral (Serra), Miguel y Juani (l’Alcúdia), Nou Rossinyol (Nàquera), La Fartona (la Llosa de Ranes), Hotel Montalvo (Salamanca), La Doña (València), El Bandolero and Nativa Gastro (Córdoba).
As a new feature, chef Pepe Gimeno, from Racó de Meliana, will offer a popular tasting of bull liver paella for attendees, reinforcing the event's participatory dimension.
This initiative aims to broaden the cultural perspective of the Bous Week, integrating gastronomy as an expression of local heritage and traditions. The contest promotes a meeting space for professionals, residents, and visitors, reviving classic recipes with a contemporary vision.
The event is supported by sponsors such as Bodegas Murviedro and Cervezas Mahou – San Miguel, who contribute to enhancing the gastronomic and social aspects of the celebration.
Three prizes will be awarded: 1,000 euros for the first place, 600 euros for the second, and 300 euros for the third, along with product hampers from sponsors and diplomas.
The jury will be chaired by Alejandro del Toro and will include renowned professionals such as Adolfo Cuquerella, Martín Jiménez (previous edition winner), Amadeo Faus, Roque Carmona, Carlos del Toro Beneyto, and Olga Clavel.
With this third edition, Algemesí reaffirms its commitment to a comprehensive vision of the festival, where gastronomy, tradition, and community participation become key elements of the city's living heritage.
