Castellón will soon have its own airport. The project has been bided for, and the conditions document has been displayed for its construction around the limits of the Municipality of Vilanova d’Alcolea. So far, the air access is carried out through the Manises airport, in Valencia, which is 80 km away from Castellón. This airport connects the city with Madrid, Barcelona, Palma de Mallorca, Ibiza, United Kingdom, Germany, France and Italy.
Number 1. Polideportivo - H. General
Number 2. Polideportivo - H. General (different route)
Number 3. San Agustín - Rafalafena
Number 4. San Lorenzo - Grapa
Number 5. Ribalta - Basílico Del Lledó
Number 6. Ribalta - Benadresa
Number 7. Ribalta - Benadresa (different route)
Number 8. Circunvalación
Number 9. Estación Renfe Centro
Number 10. H. General - Grupo S. Lorenzo (through RENFE and UJI)
Number 11. Rafalafena - RENFE and Universitat
Number 12. Rafalafena - RENFE and Universitat (different route).
The land produce is the base of a gastronomy that blends international, traditional and the regional cuisines. Rice is the main ingredient and the base of many specialities of Castellon’s cuisine, such as the paella.
However, the sea products also have a special place in the culinary offer, which ranges from the most select seafood to the fried dishes of the most tasty products of the Mediterranean with the suquet de peix (special fish soup) as the most important dish. Seafood dishes, barbecues or “zarzuelas” (fish casseroles) are excellent in any restaurant.
When it comes to confectionery, home baked pastries, “rollets d’anis”, “d'ou” (aniseed or egg rolls) or “coques de panses i nous” (pastry with raisins and walnuts) baked in any oven or bakery. Among the desserts, almonds with honey and the “cuajada” (curd) are delicious, as well as fruits among which the orange from La Plana region prevails.