English
Voramar Restaurant has been providing service since 1930.
High quality gastronomy that offers MEDITERRANEAN cuisine with a classic touch mixed with innovation. Masters in the art of cooking rice dishes with many years of experience.
The raw materials used are subject to the Sustainability Plan, therefore supplier selection is made according to sustainable criteria. Many of the products come from the vegetable gardens we grow.
Our wine list relies on more than 100 references selected thoroughly by our sommelier.
Open all year round…
Kitchen opening times:
Breakfast: 07:30h. – 10:30h.
Lunch: 13:15h. – 16:00h.
Tardeo: 16:00h. – 19;30h.
Dinner: 20:00h. – 22:30h.
We have been working our vegetable gardens since 2012
We have been working our vegetable gardens for some years with the purpose of offering a good product and being consistent with the conservation of the environment. Voramar has three vegetable gardens distributed between the marsh of Castellón and the Desierto de las Palmas.
Benicarló artichokes with beach calamari,, “CAP I POTA”. Seasonal and healthy.
White prawns, scallop and octopus brochette with yogurt and mustard sauce. One of the most demanded appetizers from our menu.
Rack of suckling lamb from Segovia (PDO) served with hummus and gravy, cooked slowly for 12 hours, preserving all its properties.
Creamy black rice with shrimp and cuttlefish, Benicàssim’s creamy black rice with shrimp
Pablo Calvo
Head chef
María Duphany
Second cook
Uber Gueche
R+D product department
