阿利坎特公寓酒店进化

The fusion of local Alicante and Italian cuisine on offer in this attractive and intimate eatery in a residential district comes as a pleasant surprise, and is explained by the culinary experiences of chef Alba Esteve during her stints working in several prestigious restaurants in Italy. Choose between the à la carte (interesting off-menu options such as fresh fish of the day are also available) and an enticing tasting menu. We loved the delicious and refreshing lemon and yuzu tartlet dessert with yuzu and a lime and celery sorbet.

A unique restaurant that has recreated the ambience of a traditional grocery store, where you can enjoy delicate tapas, Iberian hams, salted dishes, high-quality tinned products and even seafood, many of which are packaged ready to take away.

A super-cool gastro-bar with an attractive bar and a variety of tables serving tapas, salted meats, Iberian hams, seafood, caviar, and rice dishes. Cocktails and after-work drinks complete the picture! Our recommendations? In the El Portal classics section, you have to try El bocata de Sergio, an absolute smash hit, and an already iconic snack, its iPepito, a tribute to Steve Jobs.

As soon as you enter Nou Manolín, your gaze is immediately drawn to the superb array of shrimp, red prawn, crayfish, oysters etc in the seafood display. Whether you choose the bar on the ground floor or the dining room with a delightful designer-inspired ceiling upstairs, the market-inspired menu (featuring a few media-ración options and a small selection of rice dishes), is identical. To round off your meal in style, make sure you order the almond nougat soufflé with chocolate ice cream.

This bright, stone-walled restaurant in the heart of Alacant is the dream come true of chef Javier Beltri, who named the restaurant after his father (Victor Beltri, known to his family as Vituco). After training at Le Cordon Bleu, the Basque Culinary Center and various prestigious restaurants, here he seeks to offer us an itinerant proposal that flutters between the Mediterranean and Peru (especially surprising in the rice dishes, seasoned with products from this South American country). Interesting dishes? The Ensaladilla with soy mayonnaise and aji amarillo, the Anticucho a la brasa, the Arr

Koiné’s name refers to a variant of the Greek language once used in Ancient Greece. Here, the cuisine has returned to the origins and roots of Mediterranean cooking, working in tandem with the culinary traditions of Andalucia and with a style that has adapted to contemporary tastes. Chef Juanlu Parra has previously worked in the R&D department of the Dani García Group – a detail that is obvious on the menu. If you’re looking for a standout dish, try their award-winning aged picaña steak tartare, with creamy smoked eel on marrow and warm croissant.

This taverna could almost be described as a tapas museum! Huge choice of tapas on display, all prepared using high quality ingredients, as well as an extensive selection of wines.