The building, Veles e Vents is an innovative architectural statement by the prestigious architects David Chipperfield and Fermín  Vázquez. It was created to host the guests and spectators for the 32nd America’s Cup. It has, without doubt, become an architectural icon in the city of Valencia.

Situated on the banks of the canal, facing the main beach entry points by the Marina, it is the perfect setting for all kinds of events.

The building is currently managed by Heineken and the restaurant group, La Sucursal. Both have embarked on an ambitious project that includes dining, culture and training.  

The building has numerous rooms and adapted spaces for all kinds of company events and weddings.

Under the leadership of the La Sucursal Group, which already has 1 Michelin star and 5 Repsol suns, Veles e Vents has three restaurant areas.

Gastronomic restaurant:

On the third floor, there will be a unique space offering haute cuisine gastronomy. With excellent service and a remarkable wine cellar, it aims to become one of the best restaurants in the city. It will open its doors late 2016.

Linked to the restaurants is La Terraza, a unique location to enjoy the best views over the Marina Real.

La Marítima 

With an interior design inspired by Valencian orchards and Mediterranean sunshine, on the building’s lower floor, next to the canal, you find a Mediterranean restaurant offering a wide array of rice and fish dishes.


An alternative concept that is informal and innovative for work, collaboration, learning, eating and drinking.

  • Sala Amstel 

The lower floor of the Veles e Vents building has become a new contemporary culture space that is full of dynamism and innovation and supports artistic creation.

The space plays host to a varied and multidisciplinary schedule of events: musical performances, performing arts, painting exhibitions, sculpture, photography, new media and a diverse array of cultural events. 

The Fundación Cruzcampo school of hospitality, which has four sites across Spain, is a space dedicated to modern gastronomy. Here, students develop management skills for the hospitality industry under the guidance of renowned chefs.

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