Aitor Martínez, chef of the restaurant Can Ros, cooks the best “all i pebre” of Valencia in 2025. Winner of the III Concurs Internacional d’All i Pebre, held this Monday, November 24 at the Port of Catarroja, Martínez’s recipe, called “all i pebre in its habitat”, combines a pilpil of all i pebre as the main dish accompanied by a potato trunk with its stew.
The winning dish surprised the jury for its technique, presentation and originality. The third edition of the contest, organized by the Club de Producte del Port de Catarroja, the Ajuntament de Catarroja and the Comunitat de Peixcadors de Catarroja, has had the participation of nine professionals who have reinterpreted the traditional dish of l’Albufera.
The second prize went to Amparo Nacher, from Xaruga in Poblats Marítims, while the third place went ex aequo to Alessandro Maino, with his “Pecado de anguila y fuego”, and to Antonio Quiles from Arrocería Cullasiete, with a wonton ravioli of all i pebre.
The jury was formed by Marina Falcó, journalist of Levante-EMV; Paula Pons, director of Guía Hedonista; Germán Carrizo, chef of Fierro; Miguel Barrera, chef of Cal Paradís and Paco González, critic of El Periódico Mediterráneo.
Can Ros, a family restaurant in Burriana
Aitor Martínez has developed his career mainly in the family restaurant Can Ros, located at Carrer Fray Terencio Huget, 13, in Burriana. The restaurant opened in 2013 and in it the family works together, with Manolo in charge of the wood-fired rice dishes, Pilar in starters and traditional desserts, and his son Ibai in the dining room.
Aitor Martínez, meanwhile, is in charge of the kitchen and has been awarded on multiple occasions at national level, with prizes such as the award for best sandwich in Spain in Madrid Fusion 2025 and in the National Truffle Competition of Andilla 2022.
The restaurant is open from Wednesday to Monday for lunch and dinner service.