.png.transform/rendition-xs/image_image%20(1).png "Feder")
May 12 2025
Begoña Rodrigo
The Chef Who Turns Vegetables into Art
Begoña Rodrigo is not just a chef; she's a culinary artist who transforms humble vegetables into Michelin-starred masterpieces. From her restaurant, La Salita, in Valencia, she has redefined Mediterranean cuisine with a focus on plant-based dishes that celebrate the rich flavors of the Valencian garden.
Born in the heart of the Valencian countryside, Begoña's journey into the culinary world was unconventional. Initially pursuing a career in industrial engineering, her passion for food led her to the kitchen. After honing her skills in various kitchens, she gained national recognition by winning the inaugural season of Top Chef España in 2013.
In 2014, Begoña opened La Salita and after a few years, she moved to Valencia's vibrant Ruzafa district. The restaurant, housed in an 18th-century building, features a spacious 400m² terrace that includes a garden, allowing guests to enjoy seasonal dishes in a serene setting. Inside, the rustic charm of wooden beams and ceramic floors creates an inviting atmosphere
"Patience is a good ally, you should not cook when you are angry, and most importantly, being a cook has been a gift that life has given me.” - Begoña Rodrigo to Supper
A Menu That Celebrates the Valencian Garden
At La Salita, Begoña's menu is a tribute to the local produce of the Valencian garden. Her dishes are characterized by a harmonious balance of textures and flavors, often incorporating pickled vegetables, fermented elements, and creative plant-based alternatives.
Some standout dishes include:
- Tiara de Encurtidos y Salazones: A tartare made from salted fish, combined with pickled vegetables, regional tomatoes, and eggplant pesto.
- All i Pebre Blanco de Anguila: A tribute to the traditional eel stew, featuring eel collagen accompanied by fresh almonds and topped with lemon pickle.
- Sobrasada Vegetal de Calabaza: A plant-based version of the classic sausage, made by cooking pumpkin with salt, drying it, and adding shallots, pine nuts, and spices.
These dishes exemplify Begoña's innovative approach to Mediterranean cuisine, where vegetables take center stage without compromising on flavor or creativity.
"I've always cooked with vegetables, and I think it's great that now everyone is doing it too, because there's still a long way to go. But it's not just about adding broths or coating them with a meat sauce.” - Begoña Rodrigo to 7 Caníbales
Recognition and Accolades
Begoña's culinary excellence has not gone unnoticed. In 2023, she was named the Best Vegetable Chef in Europe by We’re Smart World, highlighting her dedication to plant-based cuisine. The following year, La Salita received three Soles Repsol, the highest honor in the Repsol Guide, and maintained its Michelin star. These accolades reflect Begoña's commitment to sustainability and her innovative approach to cooking.
Beyond her culinary achievements, Begoña is deeply committed to the well-being of her team. She emphasizes the importance of recognizing and promoting staff members, fostering a supportive work environment. This focus on people aligns with her broader commitment to sustainability, ensuring that her success is shared with those who contribute to it.
As Begoña continues to innovate and inspire, her journey is far from over. With plans to further develop her ideas and explore new culinary horizons, she remains a prominent figure in the gastronomic world. Her dedication to excellence, creativity, and sustainability ensures that her influence will continue to shape the future of Mediterranean cuisine.