Citrus del Tancat

The story

Citrus del Tancat – Michelin-Starred Modern Cuisine in Vinaròs, Spain

Citrus del Tancat – A Michelin-Starred Tribute to the Mediterranean

On the grounds of the Tancat de Codorniu estate, a restored 19th-century farmhouse surrounded by more than 2,500 orange trees, Citrus del Tancat offers an intimate dining experience that earned a Michelin star in 2026. Chef Aitor López leads the kitchen, drawing on a career that began with a childhood fascination for peeling potatoes and a formative visit to elBulli. After training at the Castellón Hospitality School, he worked under Ricard Camarena, eventually becoming head chef at Camarena’s bistro Habitual and later chef de partie at the two-Michelin-starred Ricard Camarena Restaurant. At Citrus del Tancat, his most personal project, he brings that experience to a setting designed to engage all five senses.

The restaurant’s modern cuisine is built on locally sourced products, many from producers in the Montsià region. Three tasting menus anchor the offering. The Sol de Riu menu (€112) includes Mediterranean appetizers, Delta snacks, eight savory courses, two sweets, and petit fours, with an optional wine harmony of eleven glasses. The Montsià menu (€92) offers five savory courses and two sweets, paired with an eight-glass wine pairing. The shorter Lo Canar menu (€55) is available on certain days and includes four savory courses and one sweet.

The space itself is an exclusive, welcoming dining room on the ground floor of the hotel, with garden views and an atmosphere that encourages guests to disconnect from the outside world. Wine pairings are designed to enhance the flavors of each course, and the team, led by Aitor and his sommelier and service staff, aims for an experience that feels both refined and warm. The Michelin star recognizes the high quality of cooking here, but the restaurant’s own words describe it best: an avant-garde cuisine with fresh, ecological products executed with mastery.