Alcoy, officially known as Alcoi, is a vibrant city and municipality situated in the Valencian Community of Spain. Straddled by the Serpis River, it serves as a cultural hub with a population of over 61,000 residents. For frequent-flyer hotel travelers, Alcoy offers a blend of industrial heritage and historic charm without the overwhelming crowds of larger metropolitan centers. The city is compact, making it an ideal base for exploring local architecture, museums, and traditional festivals. Accommodations are well-integrated into the urban fabric, providing easy access to key attractions on foot.
🕐 Europe/Madrid · 💱 EUR
Stay in the city center or near the Serpis River for optimal convenience. This area places you within walking distance of major museums, historic sites, and dining options, making it ideal for both business and leisure travelers seeking accessibility.
Alcoy does not have its own airport. Travelers typically fly into Valencia or Alicante and take a train or bus to reach the city. Once there, the compact nature of the town means most hotels and attractions are easily accessible on foot or via short taxi rides.
Spring and autumn offer mild weather perfect for exploring the city's streets and museums. Summers can be hot but provide pleasant evenings for dining and cultural events, while winters are generally cool and quiet, offering a peaceful retreat for focused travelers.
In this attractive villa on the slopes of Montcabrer (the “magic mountain”), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes. Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by drawing on tradition – but this does not mean his cuisine is in any way lacking in creati
WebsiteA skilfully restored 18C property that now boasts a pleasant glass-fronted porch and two stylish dining rooms, both with a contemporary feel but with rustic details such as wood and open stonework. Owner-chef Natxo Sellés is an advocate of updated traditional cuisine that is keen to extol the virtues of seasonal ingredients (he changes the à la carte several times a year) which he complements with different set menu options (Picaeta and Natxo Sellés). The stars of the show here are his many savoury rice dishes (both creamy and paella varieties) and the traditional oxtail stew. Gluten-free dish
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