Dry the Blanch it's a garden , it is horchata, it is land of farmers, is Alboraya and is Valencia. But Sequer is much more than that, it is also gastronomy, culture, body and mind, music, fashion and crafts.
A space that arises from the passion for combining different leisure proposals to reach as many people as possible, without forgetting such characteristic origins of the collective imagination of the city of Turia.
L'Horta Nord welcomes us!
Here the visitor can savor The original horchata Valencian , taste both local and international food from any of the food trucks from space , listen and dance –sitting on the chair, for the moment– live music from Thursday to Sunday, practice yoga , participate in a course or buy products from the own garden.
With all this, it is not surprising that Dry the Blanch is presented as one of the most demanded options where enjoy the good weather in the best company. And all this outdoors! Taking into account that the terrestrial can boast of having an average of 360 days of sunshine a year...
Without further delay, it is time to know in depth everything that is cultural and gastronomic initiative has to offer. Here is the place where tradition and avant-garde they shake hands
FROM TIGERNUTS DRYING HOUSE TO A GASTRONOMIC SPACE
To explain how Sequer lo Blanch came to be what it is today, we must start at the beginning. after this promising project it's found Jose Belloch, a Valencian graduate in marketing and business management, who decided to take one step further the concept of orchard.
The two great pillars of him in this gastronomic and cultural transformation They have been his father (with whom he initially shared the business) and his mother.
“Dry the Blanch comes from what used to be a dryer for tiger nuts and we decided to give it a little twist to reach as many people as possible. We started offering horchata in the middle of the garden. Because, what better than coming to take the product at the same Alboraya tiger nut dryer” , comments José Belloch himself.
Sequer lo Blanch has three gastronomic spaces.
“But from the beginning we were clear that we did not want to be left with only one product like the tiger nut, because in the end we find a great variety of ingredients in the garden. We say expand the business to Valencian gastronomy!” , he adds.
It was then that the horchateria also gave way to a restaurant (which currently remains closed) in a privileged environment, where rural and urban They form the best of combinations.
At the time of the arrival of the pandemic -specifically after confinement- it was when They felt the need to reinvent themselves. The result? Sequer as we know it today.
HOW TO GIVE A TURN OF THE SCREW TO THE TRADITIONAL VALENCIAN ORCHARD
“Dry the Blanch aims to create a space in the middle of our emblematic Valencian orchard, to offer an alternative entertainment , outside the asphalt of the city, without having to go very far." say those responsible for the project.
“A small oasis that has room for all audiences and proposals, especially focused on sustainability, nature, fun and gastronomy. The idea is to create a different place for everyone, living again with some of our rural customs , which we will revive with some activities and news that we are implementing”, they add.
The best? Sequer is constantly evolving. His entire agenda varies depending on the time of year in which we find ourselves.
The agenda varies depending on the time of year.
Currently and throughout the summer they have had their market with proximity projects that changes jobs all weekends , a musical agenda with live performances by DJs and concerts from Thursday to Sunday with free admission and for all audiences, the horchatería and the gastronomic space at the stroke of food trucks for when hunger tightens between song and song.
There are three gastronomic stalls that star in the days and nights in Sequer: La Chilanga Food Truck with tasty Mexican specialties, Zalamero Foodtruck that from its premises in Ruzafa have uploaded their delicious homemade cocas from the La Marina area to a four-wheeler and Unik Street Food, the touch of gourmet burgers whose long tails are a clear indication that they are dead.
Our recommendation? Share with yours and try a little of each ... you won't know which one to opt for!
Tacos from La Chilanga Foodtruck.
But we do not stay here, each season is loaded with new cultural activities, workshops Y actions like yoga classes in the garden and endless other proposals that make this north area of Valencia an increasingly attractive destination.
“Being an open space and in the open air, we adapt our offer to each time of the year . We like to change, evolve and adapt to new needs and tastes of the clients”, they sentence.
WE HAVE TO DRY THE BLANCH FOR A WHILE
The success of it? It lies in a clear differentiation that they set out to mark from the beginning, becoming a benchmark for both locals and tourists. “We believe that we offer something that is not found in other places and that it's nice for everyone so much at a landscape level, such as gastronomy and leisure offer. The vast majority, repeat”, they add.
we can not be more looking forward to the new season and everything that is to come in the coming months. His idea –for the moment– is to be open all year and adapt your schedule at each station.
not everyone has lucky to live in Valencia, a destination that can boast rays of sun most of the year. In the winter season the days of good weather are appreciated and in summer, the sunsets and the nights of the orchard , they give cool and invite you to escape the heat as soon as the sun goes down.
“Plans for the future are go further, always. We are continually turning our heads to do new actions and, shortly, we will be showing them. This has only started... We promise news and, above all, surprises!” , predict those responsible for the project.
An essential address to point to in that interesting Valencia, the one that attaches great importance to traditions of the past but with looking at the present Y, how not, in the future . A space authentic, fun, sustainable and with an agenda of those with which you would not mind repeating every week.