OUR STORY
and the art of fideuà
More than twenty years behind the stoves and market-driven Mediterranean cooking that in 2025 carried Rafa Brandez to the world fideuà title in Gandia.
From neighbourhood bar to world champions
Before taking charge of the kitchen at Enboga-Bar, Rafa Brandez built his career in several kitchens around València, training in a broad Mediterranean gastronomy that goes far beyond rice. That experience is served today on Avenida de Aragón in València, in a neighbourhood bar with a Mediterranean soul: market produce, comforting rice dishes and a terrace where time passes slowly.
Rockfish fumet reduced for hours, no. 4 noodles toasted to the exact point of rossejat, and fresh seafood from the Gandia fish market. That recipe carried the team to the 50th Gandia International Fideuà Competition, where in 2025 they took first prize — the Collar of Santa Isabel — among 35 restaurants from around the world.
The house today
Today Enboga-Bar is a dining room, a terrace and a menu built around the sea and the Valencian huerta, with good cocktails and warm service that has won over more than 950 diners on Google.
Rafa and Raquel’s team still cooks every fideuà as if it were the competition one: over a low flame, unhurried, and made to be shared in good company.
50TH INTERNATIONAL FIDEUÀ COMPETITION · GANDIA 2025
The Collar of Santa Isabel, fideuà’s most coveted award
Every year, restaurants from all over Spain and abroad compete in Gandia for the title of best fideuà in the world. In its 50th edition, the jury chose Enboga-Bar as the outright winner — a recognition that defines our menu today.
THE TEAM
Kitchen and dining room, one family
Come and try the champion fideuà
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