Vicky Sevilla is one of Valencia’s hottest chefs right now. The chef at Arrels ( C/ del Castell, 18) has just received the Prix au Chef de l’Avenir 2026, an award presented by L’Académie Internationale de la Gastronomie that recognizes emerging talent in international haute cuisine.
This isn’t her first recent accolade: just two years ago, in 2024, the Academy of Gastronomy of the Valencian Community had already named her Chef of the Year.
The secret to her success lies in Arrels, the restaurant Sevilla runs in a former 16th-century stable, restored to bring to life a project that combines historical memory and contemporary cuisine.
The venue, with its Repsol Sun and Michelin star, has become a must-visit for those seeking a dining experience with its own unique identity in Sagunto, away from the spotlight of the city of Valencia.
The menu always features three options. The most affordable is the à la carte menu, available for 72 euros from Tuesday through Friday and only at lunchtime: a welcome snack, two appetizers, a main course, and a dessert.
For those seeking a more complete experience, the Saba menu offers six savory courses and two desserts for 120 euros (110 euros if wine pairings are added), with a vegetarian option included.
And at the pinnacle is the Arrels menu, the restaurant’s signature offering: eight savory courses, three desserts, bread, and olive oil included, for 148 euros (140 euros with wine pairing), also available in a plant-based version.
The restaurant is open Tuesday through Saturday for lunch, from 1:30 p.m. to 6:00 p.m., and Thursday, Friday, and Saturday evenings, from 8:30 p.m. to 12:30 a.m. On Saturdays and holidays, however, the restaurant simplifies its offerings and serves only the Arrels menu throughout the day.
