The last few weeks have once again placed Barahonda in the spotlight of some of the leading media outlets specializing in gastronomy, lifestyle, and experiential tourism. Three leading publications have highlighted different aspects of the Barahonda project: the restaurant's cuisine and vision, the innovative wine tourism offerings of Barahonda360, and Barahonda's consolidation as a gastronomic and getaway destination.

Cover and interview in Gastrónomo Magazine
The Barahonda Restaurant graces the cover and features an extensive interview in the specialized magazine Gastrónomo, one of the most renowned gastronomic publications in the region. The article delves into the evolution of the gastronomic project led by chef Alejandro Ibáñez, as well as the restaurant's culinary identity: a cuisine deeply connected to the land, its produce, and the landscape of Yecla. The interview also addresses the restaurant's current success following its awarding of a Michelin Star (2026) and two Repsol Suns (2026), accolades that solidify years of work, evolution, and a constant pursuit of an honest and personal culinary experience.

Barahonda360 in the ABC Supplement
Barahonda's commitment to uniting tradition and innovation has also been featured in the ABC newspaper's supplement, where the Barahonda360 immersive experience has been highlighted as one of the most unique wine tourism offerings of the moment. The article focuses on this virtual reality experience developed in the heart of the winery, which allows visitors to delve into the Barahonda universe through a sensory narrative that connects vineyard, wine, land, and family history. Barahonda360 represents a new way of communicating about wine and its origin, incorporating technology and artificial intelligence without losing the essence of a winery deeply connected to Yecla and the Monastrell grape.

A Gastronomic Getaway in Esquire
Esquire magazine has featured Barahonda as one of those destinations capable of transforming a meal or visit into a complete experience. The article presents the restaurant and winery as a getaway where gastronomy, wine, architecture, and landscape coexist naturally, highlighting the uniqueness of the surroundings and the project's distinctive personality. The national publication emphasizes Barahonda's character as a wine tourism destination, where every detail seeks to convey an understanding of the territory through authenticity and contemporary sensibility.

This exposure also puts the spotlight on Yecla
These appearances in national media represent a significant boost for Barahonda's visibility, as well as for Yecla, the Yecla Designation of Origin, and the entire surrounding area that gives meaning to the project. Each publication helps to further position the wine, gastronomy, and wine tourism of our region on national stages, demonstrating that Yecla is also developing offerings that connect with new ways of traveling, enjoying, and understanding gastronomy.