Foodie traveler, this destination will be your downfall
The truth is that, although being present in almost each and every one of the smartphones on the planet is a dream free marketing WOW effect, for practical purposes more than a culinary discovery it is a “knock, knock, how long!” Because, let's be honest, whether you live in the basement of an igloo in Alaska or in the most orthodox Amish community in Ontario, have you ever heard of paella... if you haven't tried it.
Another thing is that it has been a substitute (most of the time) or one as God intended (there are some registered cases). Because as true as its universal character is that perhaps in no dish (with the permission of pizza) as many atrocities have been committed as with paella , including all series of random components and stripping it of some of those that are part of its traditional recipe.
Just as good as her but with much less press (for better or for worse) is another of the great rice dishes of the Valencian community (from Calpe, Alicante, to be exact): senyoret. A delicious dish that makes a good collection of the Alicante pantry and is fantastically designed for both children and lazy or picky , since all its components are served ready for the bite in 1, 2 and 3. Although there are theories that affirm that this is what any type of rice was called, whether it was meat, vegetables or fish cooked for the capricious Justin Bieber on duty , today it is used to name the very clean seafood rice, that is, no husks, no skins and no shells . According to the owners of the Baydal restaurant, they were the ones who invented it in the 80s for a client (we don't know if he was a child, lazy, picky eater or Justin Bieber), whom they called (not without reason) the senyoret (the gentleman).
Senyoret rice at the Baydal restaurant
Although still without emoji (everything will work), the senyoret rice already has a digital version; the one created by chef Rafa Soler –el arròs del senyoret 2.0– in his restaurant Audrey’s, also in Calpe. The Cook, one of the first swords of the Valencian gastronomy of the moment (which is not a small thing), he serves it with a version of a crispy sheet of socarrat, a roguish wink that flaunts the haute cuisine lessons learned along with some greats such as Martín Berasategui or Joël Robuchon, who can also be seen in other dishes of your letter ( tasting menus 35 and 55 euros plus wine pairing ), such as the monkfish (very fresh) macerated with spinach, macadamia and potato or the “20 hours” tomato with smoked sardine and dried tomato broth: pure flavour. Pure Mediterranean.
Hake with Valencian boil and Swiss chard
Soler is the greatest haute cuisine reference in Calpe , wanting to step on the heels of its neighbors Denia and Altea. But not the only one, since a tempting fumarat is being created in the town, Enrico Croatti in Orobianco also has a lot to say about it, where rice from the senyoret is not served, but yes contemporary Italian food to take off your hat.
His views are hypnotic
The movements continue, and less than a month ago, the same owners of the AR Diamante Beach hotel, where Audrey's is located, inaugurated a pleasant boutique hotel in which everything revolves around gastronomy, the Cookbook: 17 rooms (all decorated with books of kitchen and pictures with allusions to pitanza), a spa and two restaurants with note, Konfort and Beat. Both the idea and the materialization are simple and down to earth and promise, as soon as you start to pick up the pace, polish the area and generate movement.
Keep track of Comfort
Very different in concept, Konfort is precisely what its name indicates, a place that makes you feel at home when you are away from it. This is achieved infallibly cornering the claims and letting Germán Carrizo and Carito Lourenço (who already proved their worth in Valencia at the Fierro and El Poblet space) do their own thing in an informal, beautiful and bright living room that makes you want to stay and have endless after-meals. His food convinces.
Especially grilled meats (steak, beef...) made on orange wood and wood-fired pizzas. Both can be accompanied with sensible proposals for extremely affordable wines, craft beers from the area and some fun snacks (such as Japanese pasta salad, fried pizza, octopus with flame-roasted aubergine or spicy tuna roll). To finish, yes or yes, with its delicious French toast . The best: it does not exceed 25 euros per person.
Meat, meat and meat in Komfort
The gastronomic offer and staging of Beat it is much more sophisticated, a very well-orchestrated tasting menu (which begins with excellent sourdough bread and absolutely addictive butter): Oyster without Oyster, Charcoal potato with octopus or the delicious onion cream with Comté cheese and crispy cheese They are just a sample of his tasting menu, balanced and surprising.
Coffee, pink grapefruit and pistachios at Beat
Once in town, gourmets will also be able to approach Tavino and drink, for example, a Vega Sicilia signature wine by the glass (served thanks to the 16-bottle nitrogen refrigerator, one of the few in Spain), and a true off-the-beaten-path rarity. Or, try an authentic German craft beer at La Brau Haus, a full-fledged German brewery that brews two types of beer in stainless steel tanks in full view of the diner: Brauhaus Hell, the typical Bavarian with body aromatic and harmonious, and the Brauhaus Weizen, with a high level of yeast and wheat malt that are also sold in returnable glass bottles to take home. To accompany, a whole sampler of artisan German sausages and sauerkraut in Germanic proportions.
Authentic Italian ice cream
The Central European influence (here there is a large proportion of Belgians) can also be seen in another of its restaurants with the longest waiting list, La Brasserie Belga or in Chocolates Sven, a shop with a workshop where you can get pralines, creams and Garnachos made exclusively with Belgian chocolate. (there are also without sugar) . And since there is no meal without dessert or Alicante without ice cream, there is no better way to end the meal than with one of Arrivo's ice creams, which, however, is an Italian artisan ice cream parlor that also has sorbets, crepes, waffles and granitas (lemon and coffee) . What more can a senyoret ask for? Do it looking at the sea. Well too.
Views of the peak of Ifach