From 1 to 15 September 2026, Gandia’s restaurants put fish-market langoustine at the centre of the table: the Quincena de la Cigala en Gandia is back, the gastronomy fortnight organised by DestíSafor with the collaboration of Gandia Town Council.
For two weeks the star is the fresh langoustine from Gandia’s fish market: seasonal produce, local fishing and zero-kilometre sourcing. Each participating restaurant prepares its own proposal, ranging from time-honoured seafaring stews to more contemporary creations. The fortnight also falls at a lovely time to visit the city, with the beach still in season and without the August crowds.
Fish-market langoustine in 21 restaurants
The 2026 edition brings together 21 establishments, most of them on Gandia beach and in El Grau de Gandia — the seafaring quarter whose fish market supplies the produce every day — along with several options in the town centre and one in Barx. The dishes announced include seafaring classics such as blanqueta, creamy rice or langoustine simply boiled or grilled, alongside avant-garde proposals such as Thai curry, tartare or langoustine lacquered over hot coals. If you enjoy local seafood cooking, it is the same tradition that gave rise to fideuà.
How to take part
There is no single menu or common fixed price: each restaurant decides the format of its proposal, whether an à la carte dish or a special menu. It is best to book directly with your chosen restaurant to make sure the fresh produce is available. The full list of participating restaurants, with their dishes and booking telephone numbers, is on the official DestíSafor page.