The spirit of Spain touches the pearl island of Phu Quoc.

VHO - The week celebrating Spanish cuisine and culture will take place from June 9-14, 2026, organized by the Spanish Pantry Festival in collaboration with Regent Phu Quoc.

Báo Văn Hóa•28/05/2026

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Spain in various aspects of life.

Spanish cuisine has always held a special allure for the world . It's not just about paella, tapas, or glasses of Rioja shimmering under the Mediterranean sunset.

Spanish cuisine is an art of slow living, of lengthy conversations around the table, of respect for nature, and of deep pride in local produce.

That very spirit will be present in Phu Quoc during the Week of Celebrating Spanish Cuisine and Culture, taking place from June 9-14, 2026, organized by the Spanish Pantry Festival in collaboration with Regent Phu Quoc.

The event brought together many renowned chefs, wine experts, and leading culinary artisans from Spain, offering a vibrant glimpse into Mediterranean life right in the heart of Vietnam's pearl island.

In recent years, culinary tourism has become an important part of the global luxury resort experience.

Tourists are not only looking for beautiful accommodation or famous beaches, but also want to immerse themselves in the cultural space of the destination through the flavors, the way food is enjoyed, and the stories behind each dish.

The fact that an international-scale Spanish food festival is being held in Phu Quoc shows that the island is gradually becoming more deeply involved in Asia's culinary experience map.

If Italy evokes images of warm family dinners, and Japan stands out for its minimalism and precision, then Spain is recognized for its free-spirited, passionate, and emotionally rich atmosphere.

For Spaniards, eating and drinking are an integral part of community life. The bustling tapas bars of Madrid, the seafood markets of Galicia, and the long evenings in Andalusia filled with wine and flamenco music all reflect the nation's unique spirit of enjoying life.

Therefore, this festival not only features star chefs but also impresses with its recreation of the "Spanish atmosphere" through each culinary experience.

The highlight of the series of events is the six-hands dinner at Oku Restaurant on June 12th, where two renowned chefs, Javier Olleros and Benito Gómez, will cook alongside Andy Huynh - Oku's Head Chef.

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Chef Javier Olleros

Javier Olleros is a leading figure in modern Galician cuisine. His restaurant, Culler de Pau, has long been considered a symbol of his philosophy of "cuisine connected to the landscape," where each dish reflects the connection between people and the sea, farms, and the local ecosystem.

In Javier's approach, cuisine is not about showcasing technique but about the purity of the ingredients and the raw emotions of nature.

Meanwhile, Benito Gómez represents the spirit of contemporary Andalusia – intense, full of personality, and deeply rooted in the culture of Southern Spain.

His Bardal restaurant in Ronda is renowned for its ability to transform local produce into sophisticated menus while preserving the traditional spirit of Andalusia.

The fusion of Galician, Andalusian influences and Oku's contemporary Japanese-French spirit creates a fascinating culinary dialogue.

This is also a trend being pursued by many high-end restaurants around the world: not erasing identity, but allowing cultures to coexist and reflect each other in a shared experience.

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Spanish cuisine is captivating because of its ability to transform simple things into something alluring.

An emotionally charged Spain

Spanish cuisine is captivating because of its ability to transform the simple into something enchanting. A small plate of tapas can encapsulate a philosophy of sharing. A perfectly cooked paella, on the other hand, is a test of patience, control of heat, and knowledge of ingredients.

That's why paella is always considered the "soul" of Spanish food festivals.

In Phu Quoc, the art of paella will be led by David Montero - the renowned Chueca Paella Championship winner.

For Spaniards, paella is not only a globally famous dish but also a shared community memory. Valencians often gather around a giant paella wok on weekends, where cooking is just as important as conversation and enjoying time together.

Alongside paella is the colorful world of tapas created by Ager Urigüen, a chef considered one of the leading representatives of tapas culture in Europe today.

Tapas originated in casual Spanish taverns, where people enjoyed small portions of food to prolong gatherings with friends. Over time, tapas became a symbol of the open and connected lifestyle of the Spanish people.

Live demonstrations of slicing Ibérico ham or masterclasses on jamón, paella, and wine are therefore more than just technical performances.

They are like a gateway that leads diners into Spanish cultural life – where cuisine is always linked to memory, the land, and national pride.

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Phu Quoc aims to become Asia's new culinary destination.

Phu Quoc and its ambition to become Asia's new culinary destination.

The emergence of a large-scale international food festival at Regent Phu Quoc also reflects the new competitive trend in the luxury resort industry.

For many years, popular beach destinations in Asia competed primarily on scenery and accommodation options.

But nowadays, top resorts are gradually shifting towards a "destination dining" model – making cuisine a reason for tourists to choose their destination.

From Bangkok and Singapore to Bali, events featuring Michelin-starred chefs, international sommeliers, and themed food festivals have become highly effective tools for positioning a destination's image. Phu Quoc is also joining this trend.

But instead of organizing a performance-based event, Regent Phu Quoc chooses to tell the story of Spain through a lived experience, through the rhythm of enjoyment, and through direct interaction between chefs and diners. This is what creates depth for modern culinary tourism.

From a broader perspective, such events also demonstrate Vietnam's increasing attractiveness to the international culinary community. This is not only due to its rapidly developing tourism market, but also to the openness of Vietnamese tourists to new experiences.

In that picture, Phu Quoc is gradually transforming from a mere beach resort into a space where international culture, art, and cuisine intersect.

And sometimes, the journey of discovering a land begins not with famous landmarks, but with a small plate of tapas, the aroma of saffron in a hot pan of paella, or a glass of Spanish wine poured slowly under the sunset by the sea.

Source: https://baovanhoa.vn/du-lich/tinh-than-tay-ban-nha-cham-vao-dao-ngoc-phu-quoc-232214.html