Creativity, Mediterranean produce, and culinary talent came together in Valencia for an evening that brought together leading names in gastronomy. Miguel Calaforra, chef at Ampar, the restaurant at Hospes Palau de la Mar, was recognized for his dish “Our Croaker,” a creation that reflects his culinary sensibility and his approach to cooking.
On October 26, the Veles e Vents building at Valencia Marina hosted La Noche de la Gastronomía 2026, one of the major gastronomic events associated with Gastrónoma, the region’s leading industry fair in the Valencian Community. The evening was designed to celebrate the talent of culinary professionals, champion the richness of Mediterranean produce, and share a passion for a cuisine that evolves without losing its roots.
At this event, Miguel Calaforra, chef at Ampar, the restaurant at Hospes Palau de la Mar, won the Mediterranean REX Croaker Competition, an accolade that recognizes his technique, creativity, and ability to transform an exceptional ingredient into a distinctive culinary experience.
“Our Croaker”: the Mediterranean on a plate
The dish with which Miguel Calaforra won over the judges bears a name that speaks of closeness and character: “Our Croaker”.
Made with croaker, the dish combines a seafood demi-glace with roasted cauliflower purée, tempura chips, and seaweed. The flavors of the sea meet roasted notes and delicate, crispy textures in a composition that offers a contemporary interpretation of Mediterranean produce.
Each element plays a role in the dish: the depth of the seafood demi-glace enhances the fish; the cauliflower purée adds smoothness and roasted notes, while the tempura chips and seaweed introduce contrasts in texture and flavor.
The result is a creation that reflects an approach to fine dining based on respect for the ingredients, balance, and the constant pursuit of new possibilities. It is a philosophy that is part of Ampar’s culinary identity and Hospes Hotels’ commitment to offering memorable gastronomic experiences.
Ampar, a way to discover Valencian gastronomy
Located at Hospes Palau de la Mar, in the heart of Valencia, Ampar finds a constant source of inspiration in Mediterranean tradition. Its cuisine explores the dialogue between locally sourced ingredients, technique, and a contemporary perspective on the flavors that define the region.
The recognition received by Miguel Calaforra is a source of pride for the entire team and reinforces the restaurant’s commitment to a cuisine that combines sensitivity, character, and excellence.
Beyond the award, “Our Croaker” represents the work behind every creation: selecting the ingredients, culinary research, attention to detail, and the desire to surprise guests without losing sight of the essence of each ingredient.
“Octopus and its pil-pil”: Ampar also takes part in the grand gastronomic celebration
Miguel Calaforra’s presence at La Noche de la Gastronomía was not limited to the competition. The chef also took part in the evening’s cocktail dinner with another of his creations: “Octopus and its pil-pil”, a dish featured on the gastronomic journey shared by leading chefs from across Spain.
Made with octopus, almond mojo, crispy baby potatoes, and leek powder, the bite offers a play of flavors and textures in which the intensity of the sea is combined with nutty notes and crispy contrasts.
This creation brought Ampar’s cuisine to guests at an evening dedicated to celebrating gastronomic diversity, the exchange of ideas, and the value of culinary creativity.
The evening brought together dishes from chefs and restaurants from a range of backgrounds, with creations spanning flavors deeply rooted in Mediterranean tradition to contemporary interpretations of other culinary cultures. It was a gathering that turned every bite into an opportunity to discover new perspectives on gastronomy.
A night to celebrate talent and Mediterranean produce
La Noche de la Gastronomía 2026 once again demonstrated that cuisine is also about culture, region, and innovation. The event brought together professionals united by a shared curiosity: exploring the possibilities of ingredients, preserving culinary heritage, and creating new experiences around the table.
For Hospes Hotels, being part of this celebration means continuing to promote hospitality in which gastronomy plays an essential role. It is an experience that goes beyond a stay and invites guests to discover each destination through its flavors, produce, and the people who turn them into something extraordinary.
In this respect, Miguel Calaforra’s award recognizes both individual talent and the collective work that defines Ampar’s cuisine. It is a shared joy that inspires us to continue exploring, creating, and offering experiences that connect with the essence of Valencia.
At Hospes Palau de la Mar, the Mediterranean continues to inspire every dish. And with “Our Croaker,” Miguel Calaforra has found a new way to tell its story.