The Rall in FITUR: The esmorzar of Benissa crosses borders

Our cuisine is born here in Benissa and is built every day from the product, the fire, and tradition. That's why being part of FITUR is much more than just a presence at a trade fair: it's an opportunity to share who we are and where we come from through what we do best.

El Rall will be a gastronomic emblem at FITUR 2026, within the Valencian Community's showcooking area, bringing to Madrid one of the most authentic expressions of our gastronomy: the traditional Benissa breakfast. A seemingly simple offering, but one brimming with identity, history, and popular culture.

Tradition, product and territory

Our presentation at FITUR will revolve around a tasting menu that encapsulates our culinary approach: a traditional Benissa mid-morning snack, prepared with locally sourced ingredients and recipes rooted in Valencian cuisine. This is a cuisine that seeks no artifice, but rather respect for its origins and the time each dish requires.

The mid-morning snack is a key element of our gastronomic offering. It is part of the social life, the human landscape, and the daily routine of our region. Bringing it to an international showcase like FITUR will be a way to reclaim it for what it is: heritage.gastronómico.

Representing Benissa from the kitchen

Our presence at the fair is part of Benissa's program at FITUR, where the town showcases its rich cultural, tourist, and gastronomic offerings. In this context, El Rall has been selected as the restaurant to represent local cuisine, an honor we accept with pride and a sense of responsibility.

• Macarena Fortón and Ximo Crespo will be at the head of the showcooking, sharing not only a recipe, but a way of cooking and understanding the restaurant business, closely linked to local suppliers, the environment and the culinary tradition of the Marina Alta.

A young project with deep roots

In a short time, El Rall has established itself as a seaside gastronomic haven where sandwiches, sharing plates, and lighter fare coexist, always guided by the same principles: quality ingredients, local sourcing, and respect for Valencian cuisine.

The Cacau d’Or award has been a significant boost for the project, but our essence remains the same: to cook as we were taught, with honesty and without losing sight of our roots.

An award-winning breakfast that knows no borders

Our participation in FITUR is also accompanied by a very special recognition: the Cacau d’Or, an award that distinguishes the leading figures of the Valencian mid-morning snack and endorses a way of doing things based on product, tradition, and character.

The mid-morning snack we're bringing to Madrid isn't just any mid-morning snack. It's a lunch with its own rituals, with timing, flavors, and customs that are part of Valencian culinary culture. A hearty sandwich, made with locally sourced ingredients, and an essential finishing touch: the cremaet, prepared according to tradition, with its aroma of lemon and cinnamon and just the right amount of heat.

As we often say, the Valencian mid-morning snack isn't a fad; it's a way of experiencing food.

And when someone tries it, they understand.

Much more than lunch

Although breakfast is one of our hallmarks, El Rall is also a space where rice dishes, grilled meats and fish, Mediterranean cuisine and dishes designed to be shared coexist, always with locally sourced products as a starting point.

All of this in a unique setting, by the sea, in Cala de la Fustera in Benissa, an enclave that is an inseparable part of our way of cooking and welcoming those who sit at our table.

MLooking outwards while remaining true to ourselves

Being at FITUR will allow us to demonstrate that the Valencian lunch can travel, captivate, and remain in the memory of those who discover it, even far from home. Because authentic tradition knows no borders.

We will return from this experience with renewed enthusiasm and the certainty that continuing to support local products is the best way to go far. Every lunch we serve, here or outside of Benissa, continues to tell the same story: that of our land, our culture, and our way of understanding cuisine.

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