In 2007 our adventure began ...

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In May 2007 we started an exciting adventure ... we opened Daluan. Daluan is the illusion of 23 years of work between the kitchen fires of the different establishments of our geography.

Daluan, with a small but neat dining room, tries to offer the customer a traditional cuisine with details, careful meats, good fish and elaborate desserts.

The winery has 70 references from 18 appellations of origin.

A distinguished dining room, a careful service with an attentive and friendly treatment, without rushing so that the client can enjoy the culinary preparations.

The best recipe is work and the desire to improve to do things well.

Jovita and Avelino, her husband, enthusiastically run the reins of their restaurant, Daluan in Morella.

Avelino has a long career in the kitchen since he began his hospitality studies in Castellón, passing through different kitchens in Benicásim, Peñíscola, Valencia, France, Catalonia and Morella, where he currently shares the teaching of hospitality with restoration. 23 years have passed.

Our team

Philosophy

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Mentions

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Among other merits, it is worth mentioning his stay at the higher cooking school in Paris, having been sixth in the national cooking competition and a silver medal in the Valencian Community.

REPSOL GUIDE

This year the guide has mentioned us with a Sun

MICHELIN GUIDE

We keep the BIG GOURMAND

TRIPADVISOR

Certificate of excellence

SPAIN PARADA Y FONDA

It is the first time that we are mentioned in this guide

 

GASTRONOMIC WAREHOUSE

Rated with a Laurel

 

THE GOURMET SELECTION

It is the fifth year that we have appeared in this guide