Gastronomy in the Costa Blanca


The wide variety of products and dishes, both traditional and new, give flavour to a province that is combined with wines of the highest quality.
Alicante is much more than just paella, of which the province has a wide variety of specialty, and seafood.
Enjoy, good cuisine, tradition, research and professionalism. This is demonstrated by the fifteen Michelin Stars that hang from eleven establishments in our area. Quique Dacosta with three in his restaurant in Dénia, Kiko Moya from L’Escaleta (Cocentaina) and Alberto Ferruz from Bon Amb (Xàbia) with two and Pepa Romans from Casa Pepa (Ondara), Susi Díaz from La Finca (Elche), Cristina Figueira from Restaurante El Xato (La Nucía), Joaquín Baeza Rufete of Baeza & Rufete (Alicante), Rafa Soler of Audrey’s Restaurant (Calp), José Manuel Miguel of Beat Restaurant (Calp), José Manuel López of Peix & Brases (Dénia) and Borja Susilla and Clara Puig of Tula Restaurante (Xàbia) with one each.

An excellence in which these high-level chefs focus on gastronomic research, which coexists in a complementary way with a great diversity of traditional cuisine that is preserved in the mountains and valleys of the province to delight the palates of visitors. From the most unique paella, to calderos, to olleta de la montaña, pericana, gazpacho or cocido con pelotas. All of it with local products

It is also recognised by the products that have the Denomination of Origin seal. There is the loquat from Callosa d’En Sarrià, nougat from Jijona and Alicante, cherries from the Alicante Mountains, grapes from Vinalopó, spirits from Alicante, wines from Alicante and the Mollar pomegranate from Elche.

Wines that have already won numerous awards, ranging from muscat to rosés and liqueurs, with an exclusive wine of origin such as Fondillón. And in order to be closer to consumers, it opens the doors of the wineries with the aim of promoting another type of tourism, with the so-called Wine Route, which extends from Pinoso to the Marina Alta and El Comtat. And they have already received more than 23,000 visits so far this year.