As we aim to work with the ingredients of the season, our dish varieties depend on what the earth produces throughout the year. Our philosophy is to follow nature’s course and wisdom as she helps grow different produce for each season. As such, the fish, vegetables and fruits on our menu will be different depending on the season.
“Las tapas” is the stamp of distinction of our country.
The tapas is a gastronomical concept of the Iberian Peninsula that has spread internationally not only because the presentation is unique but also because it reflects our way of life and way of being, “the pleasure of living in the streets and of sharing.”
“Las tapas” are to be savoured and enjoyed. We love to participate in these culinary experiences of flavours and texture that can be innovative as well as classical.
Half-cooked liver, maracuja and “arrop i tallaetes” bread
Crispy squid with lemon mousse, honey and sun-dried tomatoes
Vegetable tempura with romesco sauce of almonds and hazelnuts
New version of Russian salad, cream of tuna and the Valencian “rosquilleta”
Creamy croquettes of Iberian ham
1.90 € /un.
Traditional and diabolical “Bravas” potatoes
Grilled octopus, with baby potatoes and parmentier of “paprika de la Vera”
Classic poached eggs (truffled potatoes, mushrooms or liver)
Potatoes prepared in “lo pobre” style, Iberian ham, fried eggs on a bed of creamy potatoes
Fritter of fresh cod brandade
2.50 € /un.
Chilean yucca and a ventrèche of red tuna with an Oriental touch
4.50 € /un.
Slivers of Dentex on cream of garlic and potatoes
Tuna flambé with eggplants, quinoa salad, vegetables and Mediterranean vinaigrette
Peruvian Ceviche made from the fish of the day
Carpaccio of shrimp from Dénia marinated in garlic
Coca de Dacsa of warm mackerel marinated in curry
Coca XL of fresh cod brandade, cherry tomatoes, roquette and pesto
Coca XL of angus, flambé eggplants, goat cheese and honey
“Banh mi” sandwich à la Vietnam of veal, aromatic herbs and spicy peanut sauce
Seasonal fruit salad, cream cheese and mint ice cream
Salad of clams and zucchini prepared in lemon and honey with a lemon vinaigrette
Rice is an integral part of Valencian gastronomical culture and of Alicante. The preparation of our rice is rooted in the culinary tradition of our land from the fluffy rice, succulent rice and plain rice to our paellas.
The paella we offer is inspired from traditional varieties little-known to the public. The paella is the result of the knowledge and wisdom of our grandmothers.
Depending on the type of rice, these dishes are composed of a plethora of ingredients such as the duck, shrimp, langoustine, mussel, clam, squid, octopus, cuttlefish, cod, etc.
We generally prepare our rice with a base of shellfish, meat, liver, mushrooms, fresh vegetables and fish bought fresh each day at the Lonja
Paella or succulent rice (“arroz meloso”) prepared with shellfish
Fideúa of mushrooms, liver and ham
Meat and vegetable paella
Tender octopus, sun-dried tomatoes and rosemary
Tender squid in ink, artichokes and Iberian bacon
Rice à la “banda”
Grilled t-bone steak from Zarauz’s special selection (1kilo)
Galician beef sirloin steak grilled with vegetables
Tartar sirloin steak of Galician beef with a mustard and fine herb glaze
Premium Black Angus tenderloin grilled
Fish of the day from the Lonja (Ask waitstaff)
Melody of forest fruits and petals
Ferrero Rocher dismantled and divulged
Crunchy chocolate and coffee Opera
Caramelized pineapple with lime and a yoghurt mousse
Explosion of foam and chocolate sponge