Paco Gandia restaurant, a temple of rice with rabbit and snails, is closing

Sad news for lovers of Mediterranean cuisine and good rice dishes! The iconic Paco Gandía restaurant, located in Pinoso, has closed its doors after decades of delighting diners from all over with its exquisite rice dishes and excellent service.

This restaurant was known throughout the country for its famous rabbit and snail rice , the star dish on its menu and a favorite among many customers. With its meticulous preparation and perfect combination of ingredients, Paco Gandía's rice had become a benchmark for lovers of fine food .

However, after years of offering its excellent cuisine, the restaurant has decided to close its doors, as its owners, Paco Gandía and Josefa Navarro, are going to enjoy their well-deserved retirement . Nevertheless, they leave a void that will be difficult to fill in the region's culinary scene.

Paco Gandía Restaurant, located on San Francisco Street, has brought international recognition to Pinoso , thanks to the positive feedback from visitors who have had the opportunity to sample its rice dishes. Personalities from the world of sports and culture, as well as renowned chefs, have been among its clientele.

Among them, Ferran Adrià stands out, who considered the rabbit and snail rice at Restaurante Paco Gandía to be the best in the world . And Joel Robuchon, the famous chef, praised the quality of the rice in 2008 with these words: "Spanish cuisine is impressive; it's a cuisine that fosters conviviality. Everything revolves around it. Look at the ritual of paella. I've never eaten a better one than the one Paco Gandía prepares in El Pinoso (Alicante), with vine shoot firewood, a thin layer of rice, snails, and chopped wild rabbit. It's the best paella in the world. It's impossible to compete with it."

Despite this sad news, Mediterranean cuisine remains a benchmark in the area, and other local restaurants continue to offer delicious rice dishes and traditional fare. Although the closure of Paco Gandía is a blow to the local community, we hope that the region's rich culinary culture will continue to be valued and enjoyed for many years to come.