Gastronomic trends for 2026
In 2026, haute cuisine will be looking to its origins with a clear intention: excellence via simplicity. After more than a year guiding Oliva Nova Beach & Golf Resort’s culinary range, chef Quique Barella is venturing firmly into this new phase with his commitment to local produce, precise techniques and natural flavours. His elegant, honest cuisine reflects the trends that will stand out in 2026 in the Mediterranean scene.
Again, the produce is the basis. Char-grilling is gaining prominence as an essential way to enhance the identity of fish like sea bass or Mediterranean bluefin tuna, and emblematic vegetables such as artichokes and Valencian tomatoes.
Seasonality is important in all of the inventions: oranges, strawberries, apricots and cherries from the Alicante mountains all lend flavour to the first half of the year, inspiring dishes full of freshness and contrasts.
Raw and marinated techniques continue to be popular, combining tartares, ceviches and vegetable carpaccios with citrus tones and Japanese touches. The “zero waste” trend is also taking hold, using bones for stocks, skins for flavouring, and ripe vegetables for sauces, making this approach an example of culinary intelligence and respect for the environment.
Diners like to share and enjoy, which is why creative tapas and shared dishes appear on the menus as the weather gets warmer, accompanied by light wines—Chardonnay from Utiel-Requena, Mediterranean Pinot Noir and Brut Nature cavas—with craft beers and fermented drinks like citrus kombucha.
Barella brings his vision to the table in Aura with recipes like char-grilled artichokes with orange oil, Iberian ham and cured egg yolk—a symphony of Valencian aromas—and a salad of escabeche-pickled tomatoes and semi-cured mackerel, showing how technique can enhance flavour with no tricks.
Sustainability is more than a trend; it is a purpose: local suppliers, artisanal fishing in Dénia and a penchant for products with history such as red prawns and local lamb. These are all in the gastronomic narrative of 2026, rolling out an authentic, responsible Mediterranean cuisine packed with emotions.
CHEF’S RECIPES
Char-grilled artichokes with orange oil, Iberian ham and cured egg yolk
Difficulty: medium
Time: 30 min.
Roasted open artichokes, dressed with olive oil infused with orange peel, topped with Iberian ham shavings and cured, grated egg yolk to add creaminess and umami.
Chef’s trick: Rinse the artichokes in lemon water before roasting to prevent oxidation, and cure the yolk in salt and sugar for 12 hours to enhance the flavour.
Spicy escabeche-pickled tomato and partially salted mackerel.
Difficulty: medium
Time: 20 min.
Spicy pickled tomatoes, mackerel partially cured in salt and fresh herbs, pickled vegetables, and vinaigrette made from the spicy pickle.
Chef’s trick: Add lime zest just before serving for freshness.
SEASONAL PRODUCTS
Fruit and vegetables
Oranges and tangerines (January–March) – Sweet, juicy and aromatic, perfect for desserts, juices or citrus sauces.
Artichokes (January–March) – Tender and tasty, ideal for char-grilling or stews.
Strawberries (March–June) – Aromatic and sweet, perfect for desserts or fresh salads.
Valencian tomato (May–June) – Meaty and juicy, excellent fresh or in stir-fries.
Apricots (late May–June) – A balance between sweet and sour; ideal for desserts or sauces.
Cherries from the mountains of Alicante (June) – Firm and sweet, perfect for desserts or pairing with cheeses.
Fish and seafood
Sea bass and gilthead bream (all year) – Firm with a delicate taste; ideal for char-grilling or baking.
Cuttlefish and squid (February–June) – Greatly prized in rice dishes or griddle cooking.
Mediterranean bluefin tuna (May–June) – In peak season, perfect for tartar or char-grilling.
Red prawns from Dénia (all year round, best in spring) – Sweet and delicate; a local gem.
Meats
Local lamb (January–April) – Tender and aromatic, excellent for roasts and stews.
