The new offering can be enjoyed at Los Gómez Pobla de Farnals, as well as at Los Gómez Correos and San Vicente, and will include fresher and lighter dishes, such as clòtxinas (Mediterranean mussels), seasonal salads, and Valencian tomato gazpacho. The gastronomic group has had an orchard for a year that, in the medium term, will become the main source of fruits and vegetables for the restaurants. A farmer works in the Los Gómez orchard in La Pobla de Farnals, which spans 35 *anegadas* (approximately 30 acres).

Los Gómez welcomes the summer season with a completely renovated menu, as is customary each year, in which local and sustainable produce takes centre stage. Its offering can already be enjoyed at the restaurant in ‘Pobla de Farnals’, which is very popular during these dates, but also at Los Gómez Correos and Los Gómez San Vicente, in the city centre. In addition, on this occasion, the restaurant group is focusing on its own orchard, also located in Pobla de Farnals, specifically between the town and the beach, which this year has yielded its first harvest, with artichokes and oranges as the main stars.

If we delve into the new summer menu, we will see that it is based on light dishes and a cuisine that is very recognizable to Valencians, linked to the season and local produce. Thus, the offering incorporates fresher proposals, such as *clòtxinas* marinera style, grilled tellinas (wedge shells), Andalusian gazpacho, Cordoban *salmorejo* (cold tomato soup), or salads made with produce from the orchard, along with some of the house’s most recognizable dishes. In fact, rice dishes and *fideuàs* (noodle paella) continue to carry significant weight, from the classic Valencian paella, to proposals such as *arroz del senyoret* (gentleman’s rice), seafood paella, or vegetable rice from the Valencian orchard, keeping intact one of the group’s great hallmarks: traditional cuisine from a Valencian perspective.

Located on the beachfront, at Paseo Colón 34, Los Gómez Pobla de Farnals has established itself in the last year as the most Mediterranean offering of the gastronomic group. The restaurant, which previously operated under the name Bandera Azul, boasts a renovated terrace designed to be enjoyed year-round facing the sea, although it becomes especially popular with the arrival of good weather. This aspect has been highly valued by the Repsol Guide, which a year ago recognized the restaurant with a Solete Repsol in the terraces category. The restaurant is open from Monday to Sunday from 12:00 p.m. to 11:30 p.m.

The First Harvest
Talking about the Los Gómez orchard today is also talking about the origin of the group itself and the history of a family deeply linked to Pobla de Farnals. It was there that Amparo Tamarit and Paco Gómez began their restaurant business in the late 80s, first with a small bar by the sea, which would end up becoming one of the most recognizable meeting points in the area. Decades later, and after the birth of projects such as Puerta del Mar, Los Gómez Taberna, La Picaeta, or Gran Mercat, the group continues to maintain a very close relationship with the same environment where it all began, and with this new summer menu, that connection is precisely recovered.

In early 2025, Los Gómez acquired up to 35 *anegadas*, thus originating its own orchard in Pobla de Farnals. Jose Gómez, CEO of the group together with his brother Marcos, explains how the first harvest has gone: “A year ago we recovered two abandoned orange groves and planted another one with artichokes. Both products can already be enjoyed in our restaurants. The orchard was completely lost, almost abandoned, and we have managed to re-sow it, as well as repair ditches and irrigation systems.” They are also already working on many other fruits and vegetables, which in the future will be incorporated into the restaurants’ offerings, after quality and health controls.

It should be noted that the field is organized into four different plots and different seasonal products, where different varieties of tomatoes are grown, such as Raf, Optima, or Pera. We also find *piel de sapo* melon (toad skin melon), watermelon, pumpkin, eggplant, Palermo pepper, piquillo pepper, piparras (Basque peppers), spring onion, celery, carrot, romaine lettuce, Valencian *garrofó* (lima bean), or traditional Valencian beans, such as *ferradura*, *roget*, and *helda*. Last year’s planting has yielded the first harvest, although, for the moment, the group wants to study the possibility of bringing each of the products to the restaurants’ kitchens progressively. “We are now in a testing phase. In the medium term, we want to bring all these fruits and vegetables to the restaurants,” they explain.

The orchard has always been part of life in La Pobla, and also of the history of Los Gómez. “It is our town and we wanted to have something of our own,” adds José Gómez. This connection between orchard and table reflects, in turn, the way in which Los Gómez have worked with Valencian products since their inception: respecting the season, carefully selecting each ingredient, and transferring the richness of the local land to the plate, always paying attention to sustainability and local produce.

From Orchard to Table
To present the new summer menu, Los Gómez organized a day with journalists and influencers under the concept ‘From Orchard to Table’. The tour began in the orchard, where attendees learned firsthand about the care of each crop, the seasonality of the products, and how they are incorporated into the summer menu. According to farmer Javi Pozuelo, who is in charge of the orchard, “this year we have obtained around 20.000 kilos of artichokes, and new cycles are being prepared to have fresh artichokes available also at Christmas. In addition, new vegetables and fruit trees are being planted to maintain production throughout the year and soon supply all our restaurants.”

Later, the day continued at Los Gómez Pobla de Farnals, where the guests tasted a tasting menu that included Cordoban salmorejo, marinera-style clòtxines, grilled tellinas, burrata salad, arroz del senyoret, and vegetable paella. To finish, three house-special desserts were served: tiramisu, cheesecake with hot chocolate, and chocolate brownie. Snack in the artichoke garden of Los Gómez. In this way, the group recovers a connection that is very present in the history of the Gómez family and in the way they began their relationship with the hospitality industry in Pobla de Farnals, precisely the same environment where a large part of their gastronomic proposal continues to be built today.

Report by ’24/7 Valencia’ team

Article copyright 24/7 Valencia

Photos copyright Max Duato

MORE ABOUT LOS GÓMEZ
Grupo Los Gómez
Web: https://www.grupogomez.es/
Instagram: @osgomezgrupogastronomico
Los Gomez Pobla de Farnals
Web: https://www.losgomeztaberna.com
Instagram: @losgomeztaberna