Castell d’Or is participating for the first time in the 5th ‘Arroz Ganxet Gastronomic Days of Reus’. This morning, the Buidasacs restaurant hosted the presentation of the fifth edition of the Arroz Ganxet Gastronomic Days of Reus, an event already well established in the city’s gastronomic calendar, held with the collaboration of Reus Promoció and sponsored by Arròs Bayo and Castell d’Or winery.
At Castell d’Or, we are delighted to take part, for the first time, in these gastronomic days that highlight local produce and the talent of the region’s hospitality sector. From February 27 to March 15, around twenty restaurants will offer menus and tasting dishes prepared with Arròs Bayo — cultivated in the Ebro Delta since 1860 — paired with wines from our wineries. A pairing that reflects our firm commitment to quality, identity, and the gastronomic richness of our surroundings.
At Castell d’Or, we firmly believe in the strength of cooperation and in working closely with the restaurant sector to continue building a benchmark gastronomic offering, rooted in the territory and with strong future potential. Participating in these event days is also a way of supporting local hospitality and contributing to the dynamism of our region’s economy and culinary culture.
The event was attended by Noemí Llauradó, Councillor for City Promotion of Reus; Víctor Perales, President of AEH Reus; Jordi Amell, CEO of Castell d’Or; Fortu Simón, representative of Nomen Foods; as well as the participating restaurants.
The participating restaurants are: El Racó De JP, Restaurant l’Estel, Flaps, Buidasacs Restaurant, Cervus Restaurant, Xivarri Tasca Reus, Ostras Sea Food Bar, A Cullerades, Moments Restaurant Cafè Teatre, L’Alkimista, Restaurant La Lleona, Soho by Tarraco Seafood, El Castell, As de Copes, Vermuts Rofes Restaurant, Moto Sport Café, Mirall de Tres, Restaurant 158, Ferran Cerro Restaurant and l’Espurna de Reus.
The presentation concluded with a tasting of arroz ganxet prepared by Buidasacs restaurant, paired with Castell d’Or wines, once again highlighting the strong collaboration between producers and restaurateurs in delivering high-quality, authentic gastronomic experiences rooted in the territory.
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