Simposio

The story

Simposio: Michelin-Starred Contemporary Cuisine in L'Eliana, Valencia

Simposio: A Dialogue Between Kitchen and Table

In San Antonio de Benagéber, just outside L'Eliana, Simposio is the project of chef Roger Julián. The name itself hints at the restaurant’s philosophy: a gathering, a conversation. The space is built around a central open kitchen, inviting guests to watch the team at work and encouraging direct exchange. This is contemporary cuisine rooted in Valencian tradition, interpreted with precision and respect for the product.

Julián calls his cooking “cocina de mercado” – market cuisine. There is no fixed à la carte; menus change with the seasons, built around fresh, local, and seasonal ingredients. The result is a series of tasting menus that evolve constantly.

Menus That Follow the Market

Simposio offers three degustation experiences. The Menú San Antonio de Benagéber (seven courses, 68€) is available weekdays at lunch, featuring brioche with butter, two snacks, two starters, a main, and dessert. The Menú Simposio (ten courses, 85€) expands with three snacks and four starters, and includes an ovo-lacto-vegetarian alternative. For the fullest journey, the Menú Roger Julián (twelve courses, 105€) adds a second main and two desserts.

Dishes are as vivid as they sound: an ice cream of napicol and pickled radishes; a creamy smoked rice with Valencian oyster and coastal vegetables; squab with smoked cauliflower cream and natural pâté; strawberries escabeche-style with white chocolate, basil, and a kombucha of red fruits and beetroot. The wine list is exclusively from the Comunitat Valenciana, reinforcing the local commitment.

Recognition and Atmosphere

Simposio earned its Michelin 1 Star in 2026, and also holds a Sol Repsol, a recommendation from Green Guide, and a place in Guía Macarfi. The dining room is relaxed but precise – outdoor seating, private dining options, and a team that treats service as part of the conversation.

Only open for lunch Tuesday through Saturday, and dinner Friday and Saturday (groups of eight or more by arrangement), Simposio operates strictly by reservation. It is a restaurant that rewards those who trust the chef’s vision of the season.