埃尔帕蒂奥旅馆

Located in the city’s historic Benalúa district, Tábula Rasa boasts a well-maintained façade plus an interior with a tranquil and traditional ambience. Head Chef Rafael Molina is keen to offer honest cuisine that showcases Alicante’s culinary traditions, bringing a modern technical approach and a continual focus on fresh seasonal ingredients (they do not use freezers or vacuum packs). The menu, which changes almost daily, focuses on a single, tempting seasonal menu where rice dishes or 'fideuás', such as their tasty rice with pork ribs and vegetables, tend to take centre stage.

A striking modern property on the ascent up to the Castillo de Santa Bárbara, hence its superb views of the city. Here, Alicante-born chef Dani Frías offers two Mediterranean-based, contemporary menus (Ereta and Degus) that focus on seafood. This is demonstrated by one dish we particularly enjoyed: his delicious version of red shrimp stew (“caldereta de gamba roja”).

A life full of travel characterises Fernando and Olivia, a charming couple who have made their different culinary cultures (he is Mexican; she is Greek) the cornerstone of their joint gastronomic project. The name (Steki translates as a “meeting place”) of their simple restaurant, located in a pedestrian street in the city’s old quarter, also highlights this philosophy. Their cuisine is based around the cooking of the Mediterranean with understandable influences from Mexico and Greece. Although available à la carte, there is a minimum order of 5 dishes for two sharing.

A gastronomic restaurant offering innovative international- and French-inspired cuisine which is always based around seasonal market ingredients. Tasting menus are the only option here, one of which is inspired by the period the chef spent working in the kitchen of the Hotel Ritz in Paris. Booking essential.

Open boasts an eclectic look in keeping with its name. This similar liberal philosophy is also evident in its open-view kitchen and on the à la carte, with the option of creating your own half portion-style menu. The chefs here explain and serve their own contemporary dishes centred around market-fresh ingredients. One speciality that is definitely worth ordering is the Gilda Open, their interesting red tuna ‘catalana’ or the cuttlefish, guanciale and burrata gnocchi.

A restaurant that exudes a passion for cooking, plenty of experience and the unmistakeable talent of staff trained by Martín Berasategui. The first thing that chef Joaquín Baeza will casually tell you is that, in keeping with his mentor, he is here to bring joy to his guests! This small, unpretentious restaurant is run with great dedication by the chef alongside Esther Castillo, who works as front-of-house manager and sommelier. The modern Mediterranean cooking here, whose leitmotifs are the diversity and seasonality of Alicante’s produce, gives pride of place to aromatic herbs picked personal

In the heart of Alicante, a short hop from the lively Central Market, there is a place with a great deal of character and personality. They themselves say that they are ‘an intimate restaurant, where cooking is done calmly and time is savoured’.Behind the name Plëgat, a small tribute to the now defunct business in the nearby town of San Juan where the chef Nanín Pérez felt the unbreakable bond with the world of gastronomy, you will find an elongated establishment with few tables (just 5 and a reserved area), with the kitchen half-open so we can watch him work. Here you can order á la carte or