Gastronomic Guide to Alicante: Restaurants and Local Delicacies
Here, at the crossroads of the Valencian Community and Murcia, a unique culinary tradition has developed, based on three pillars: the freshest seafood from the bay, rice (whose cult is even stronger here than in Valencia), and products from the “garden of Europe” – the fertile Vega Baja valley.
The gastronomy of Alicante is a story of contrasts. On one hand, it is the rustic food of fishermen and peasants: salted fish dried on ship decks and simple rice dishes cooked over open fires fueled by grapevines. On the other hand, it is the sophistication of “haute cuisine,” represented by Michelin-starred chefs such as Quique Dacosta (who began his journey in these lands) and María José San Román. In this guide, we will step off the tourist trails and show you the real Alicante – a city where mornings begin with ice-cold horchata, lunch lasts three hours, and dinner turns into an endless tapas tasting.
We have selected iconic places for you: from legendary bar counters where Hollywood stars have sat, to hidden restaurants with views of Santa Bárbara Castle. But before booking tables, let’s understand what to look for on the menu to pass as a local (alicantino) and get the most enjoyment out of your meal.
The ABC of Flavors: What to Try in Alicante
Local cuisine has its own vocabulary, without which it is easy to get confused. Here are the main gastronomic specialties every respectable gourmet should try.
Rice (Arroz), Not Paella
The first rule in Alicante: never call local rice dishes “paella” if you do not want to see a patronizing smile from the waiter. Here, they simply say “arroz” (rice). Unlike classic Valencian paella, Alicante rice dishes are more diverse and often have a richer flavor thanks to “salmorreta” – a special sauté of tomatoes, garlic, parsley, and dried ñora peppers. This pepper gives the rice a characteristic reddish hue and a deep smoky aroma.
The most popular variety is Arroz a Banda. Originally a poor fishermen’s dish: fish was boiled with potatoes and served separately, and the remaining broth was used to cook rice. Today, it is rice cooked in a powerful fish broth, where all ingredients (squid, shrimp) are already cleaned (del senyoret – “for the gentleman”), so you do not have to dirty your hands. The main delicacy in this rice is the “socarrat,” the crispy crust that sticks to the bottom of the pan.
Salazones – The Sea Ham
Alicante cannot be imagined without salazones. This ancient technique of preserving fish with salt and wind was inherited from Phoenicians and Romans. Locals call these delicacies “sea ham.” The most famous varieties include:
- Mojama de atún: dried tuna loin, dense, dark burgundy, with a concentrated umami flavor. Sliced thinly and drizzled with olive oil.
- Hueva: pressed and dried tuna (atún) or cusk (maruca) roe. Tuna roe is drier and saltier, reminiscent of parmesan, while cusk roe is softer and more delicate.
- Budellet: salted fish guts (for the bravest gourmets).
In Alicante, salazones are usually eaten with fried almonds (almendras fritas) and fresh tomatoes. It is the perfect aperitivo with a glass of cold beer or vermouth.
Turrón
Although the world considers turrón a Christmas sweet, in Alicante it is eaten year-round. The production center is in Jijona (Xixona), just 20 km from the capital. There are two main types:
- Turrón de Alicante (Duro): hard turrón. Whole Marcona almonds (the best in the world) in a caramelized mixture of honey and egg white. It should be crisp and break like glass.
- Turrón de Jijona (Blando): soft turrón. The same almonds are ground into a paste with honey, resulting in a buttery, melt-in-the-mouth texture, reminiscent of halva but more refined.
In city restaurants, you will often find turrón-based desserts: ice cream (helado de turrón), mousses, and flans.
Mercado Central: The Heart of the City
Any gastronomic journey in Alicante should start here. The Central Market (Mercado Central) is not just a marketplace, it is a temple of food, housed in a magnificent Valencian modernist building constructed in 1912. Its facade is decorated with mosaics and Art Deco elements, but the most interesting sights are inside.
The market has two floors. The lower level is the realm of fish and seafood. Such variety cannot be found even in the best supermarkets: red shrimp from Dénia (Gamba Roja), giant crabs, dozens of types of shellfish, the freshest tuna. Look for counters labeled “Peix de la Llotja” – fish caught by local boats and delivered from the fish exchange that morning. The upper floor is dedicated to meat (the best ham, sausages, rabbit for paella) and vegetables. Here, you can also buy authentic ñora peppers and artichokes from Vega Baja.
Modern Alicante market is also a place for “tardeo.” At the back of the market and in Plaza de las Flores, dozens of tiny bars are located. Tradition dictates arriving on Saturday around noon, ordering a “vermut de grifo” (draft vermouth) and pairing it with fresh oysters or salazones bought right next door. It is the boiling point of city life, where the boundaries between tourists and locals blur.
Useful Information:
Address: Av. Alfonso El Sabio, 8, 03004 Alicante, Spain
Hours: Mon-Sat 07:00-14:30 (bars open later)
Google Maps: view on map
Nou Manolín: Gastronomic Legend
If there is a restaurant in Alicante that can be called a “gastronomic university,” it is Nou Manolín. Founded by the Castelló family, this establishment became a benchmark of quality for the whole region. Joël Robuchon enthusiastically praised it, calling the local bar counter “the best in the world.” This is no exaggeration. Nou Manolín is a story of success based on fanatical attention to ingredients.
The restaurant is divided into two areas: a classic dining room on the second floor and the famous U-shaped bar on the first. We strongly recommend the bar. Here, you are at the epicenter of action: chefs in pristine jackets skillfully assemble tapas, slice ham, and fry seafood right in front of you. The atmosphere is electrifying, noisy, and incredibly appetizing. The product display at the entrance resembles a Dutch master still life: mountains of fresh shrimp, perfectly shaped vegetables, seasonal mushrooms, and fresh meat.
Nou Manolín’s cuisine is traditional recipes perfected to the extreme. Molecular gastronomy is not used to mask flavors. On the contrary, the chef’s task is to maximize the product’s natural taste. The menu changes with the seasons, but some dishes are eternal classics. Try their “Gambas al Ajillo” (garlic shrimp) – the sauce is so delicious you will want to soak bread until the last drop. Another highlight: fried artichokes with baby squid (alcachofas con calamaritos), a perfect union of land and sea.
But the pride of the house is the rice. Vegetable and pork rib paella here is exemplary: fluffy rice infused with aroma, with a single layer in the pan – the pinnacle of skill. The wine list is vast, featuring the best Rioja and Ribera del Duero wines, as well as premium Alicante wines such as Fondillón. It is not inexpensive, but every euro is justified by the highest quality ingredients and impeccable old-school service.
Contact Information:
Address: Calle Villegas, 3, 03001 Alicante, Spain
Phone: +34 965 61 64 25
Website: grupogastronou.com/nou-manolin
Google Maps: view on map
La Ereta: Haute Cuisine Above the City
If you are looking for a place that takes your breath away even before the menu arrives, La Ereta is the choice. Located in La Ereta Park on the slope of Mount Benacantil, at the foot of Santa Bárbara Castle, reaching it is an adventure: walk through the colorful Santa Cruz neighborhood with whitewashed houses and flower pots, or take a taxi along the winding road. The restaurant, designed by architects, is made entirely of wood and glass, like a floating nest above the city. From its panoramic windows, you can see what many consider the best view on the Costa Blanca: the dome of San Nicolás Cathedral, the port, endless sea, and the lights of Alicante at your feet.
La Ereta’s gastronomic concept, created by chef Dani Frías, radically differs from most local establishments. There is no traditional à la carte menu. Guests are invited to trust the chef and choose one of the tasting menus (Menú Ereta or the full Menú Degustación). This allows the kitchen to work only with seasonal, ultra-fresh ingredients, telling a complete story. Frías’s style is “modern alicantino”: taking grandmother’s recipes (stews, arroces, salazones) and reinterpreting them with modern techniques, maintaining recognizable flavors while changing textures and presentation.
Dinner becomes a performance of 8-10 acts. Start with “Coca de mollitas” (traditional pie) transformed into an elegant appetizer, continue with tender artichokes with Iberian ham cream, and reach the climax – the rice. Rice at La Ereta is served in individual portions, achieving perfect creamy texture (meloso) or dry fluffiness. The wine list deserves special mention: the sommelier focuses on small regional producers, offering rare wines from Monastrell and Giro grapes, perfectly complementing the complex flavors. This is a place not for a quick bite, but for a special occasion where food becomes art.
Contact Information:
Address: Parque de La Ereta, s/n, 03001 Alicante, Spain
Phone: +34 965 14 32 50
Website: laereta.es
Google Maps: view on map
Restaurante Dársena: The Temple of Rice by the Port
Coming down from the heavens to the edge of the water, we arrive at Restaurante Dársena. This establishment is a patriarch of Alicante’s gastronomic scene, operating since 1961. Located in the sports marina (Marina Deportiva), the restaurant offers classic views of white yachts swaying on waves and the famous Esplanade promenade with its palm trees. But visitors come not just for the views, but for the main gastronomic treasure of the region – rice.
Dársena’s menu lists over 100 types of rice (arroces), and this is no marketing gimmick. Rice here is treated with religious reverence. The chefs master all cooking techniques:
- Arroces Secos (Dry): classic paella where rice absorbs all the broth and remains loose. Must-try: Arroz a banda – rice cooked in a rich fish broth (fumet) with cuttlefish and shrimp.
- Arroces Melosos (Creamy): creamy consistency similar to Italian risotto, without cream or cheese – creaminess comes solely from rice starch and rich broth.
- Arroces Caldosos (Brothy): thick rice soup, perfect for cooler days.
The secret of Dársena’s kitchen is the use of local rice varieties (Bomba or Albufera) and natural broths, simmered for hours from small rockfish (morralla). Pay special attention to “Alicantinos,” featuring historic recipes such as Arroz con costra – hearty rice with sausages and eggs baked to a golden crust. Seafood is also exceptional: red shrimp from Dénia is served simply boiled or grilled to preserve its sweet flavor. This is the perfect place for a Sunday family lunch in true Spanish tradition.
Contact Information:
Address: Perfecto Palacio de la Fuente, Muelle Pte., 6, 03003 Alicante, Spain
Phone: +34 965 20 73 99
Website: darsena.com
Google Maps: view on map
El Portal Taberna & Wines: Cosmopolitan Chic
If Dársena represents tradition, El Portal is the pulsating energy of modern Alicante. This establishment has redefined what a tapas bar can be. The owners call their concept “Bar Manifiesto,” and it is indeed a manifesto of style, taste, and atmosphere. Located in the city center, El Portal is known for changing its interior every season, transforming decor and staff uniforms. One thing remains constant – the feeling of an eternal celebration from noon to late night.
El Portal is the first establishment in Alicante (and one of few in Spain) to earn the “Krug Ambassade” status, reflecting the highest level of expertise with champagne and wine. The wine list is encyclopedic, offering hundreds of options from local wines to rare vintage French bottles. The Coravin system allows guests to taste even the most expensive bottles by the glass, making it a mecca for oenophiles.
The cuisine at El Portal, led by chef Sergio Sierra, is “haute cuisine in miniature.” Here, dishes are not divided into starters and mains; the custom is to order “for the table” and share. Be sure to try their version of Ensaladilla Rusa (Russian salad) – many critics recognize it as the best in the city thanks to the perfect balance of ingredients and homemade mayonnaise. Also exceptional are the Pepito de Ternera (veal sandwich), red prawn tartare with caviar, and, of course, the famous fried smelt (pescaditos fritos), presented here more elegantly than anywhere else. In the evening, the lights dim, the DJ plays contemporary tracks, and the bar becomes the trendiest spot in town, where local businessmen, tourists, and celebrities can be spotted at neighboring tables. Reservations should be made at least a week in advance, especially for Friday or Saturday dinners.
Contact Information:
Address: Calle Bilbao, 2, 03001 Alicante, Spain
Phone: +34 965 14 32 69
Website: elportaltaberna.es
Google Maps: view on map
The Art of Tapeo: From Fine Dining to Street Fast Food
Alicante cannot be understood without the *tapeo* culture – hopping between bars to taste small dishes. Unlike Granada, where tapas are often free, in Alicante this is a culinary genre in its own right, for which people pay, but the quality of dishes is far higher. The epicenter of this movement is Calle Castaños and Calle San Francisco (the famous “Mushroom Street”). To avoid tourist traps, you need to know the right addresses.
La Taberna del Gourmet: Michelin Guide Choice
This spot is a true city institution. La Taberna del Gourmet, run by the daughter of the renowned María José San Román (Michelin-starred chef of Monastrell), proves that a tapas bar can be luxurious. There are no white tablecloths, but the service and product quality rival the best restaurants in Europe. The interior is styled like an eco-market: wooden vegetable crates, cheese and ham displays, and an open kitchen.
People come here to taste the very essence of Alicante. Ingredients are sourced from the region’s best suppliers. Be sure to try the small squid (chipirones) fried in extra virgin olive oil and their version of Russian salad, served with generous portions of tuna and anchovies. The cheese selection deserves special attention: the tavern boasts a collection of the finest Spanish farm cheeses, served with homemade quince jelly. This is the perfect starting point for an evening: a glass of cava, a couple of refined tapas, and the atmosphere of Alicante’s social scene.
Contact Information:
Address: Calle San Fernando, 10, 03001 Alicante, Spain
Phone: +34 965 20 42 33
Website: latabernadelgourmet.com
Google Maps: view on map
Cervecería Sento Rambla: Legendary Sandwiches
If La Taberna del Gourmet is the aristocracy, Sento is the soul of the people. This tiny bar is always packed; the walls are covered with photos, stickers, and funny inscriptions. It is noisy, lively, and incredibly tasty. Sento is famous for its *montaditos* – small hot sandwiches, with recipes unchanged for decades.
The star is the Ivan montadito – a caloric bomb of pork, bacon, cheese, and a secret signature sauce that hooks you from the first bite. Another favorite is the Piripi (pork loin, bacon, cheese, tomato, and mayonnaise). Guests usually eat standing at the bar or right on the street, washing it down with a small glass of cold beer (caña). This is where you feel the city’s true energy and realize that happiness can cost just a few euros.
Contact Information:
Address: Calle Girona, 1, 03001 Alicante, Spain
Phone: +34 646 93 22 13
Google Maps: view on map
Sweet Alicante: Horchata and Turrón
After a hearty lunch or dinner in Alicante, it is customary not to rush off. It’s time for dessert or *merienda* (afternoon snack). The city has its own specialties that distinguish it from the rest of Spain.
Turrones Espí: The Sweetest Souvenir
It would be a crime to leave Alicante without a bar of turrón. This dessert, a legacy of Arab rule, has become the province’s calling card. Although it can be bought in any shop, the best quality is found in specialized stores. One of the oldest is Turrones Espí, a family-run business producing sweets in a traditional, artisanal way.
Here you will find not only classic hard and soft turrón (Jijona and Alicante), but also rare varieties: turrón with toasted egg yolk (yema tostada), with chocolate and cherry, and pan de Cádiz (marzipan with filling). Espí products are distinguished by high almond content (up to 70% in premium varieties) and the use of natural honey. This is the best gastronomic souvenir for friends: it keeps well, travels easily, and preserves the taste of the Spanish sun.
Contact Information:
Address: Av. Alfonso El Sabio, 4, 03004 Alicante, Spain
Phone: +34 965 21 44 41
Website: turronesespi.com
Google Maps: view on map
Conclusion: How to Feel Like a Local in Alicante
Alicante’s gastronomy reflects the city’s soul: open, vibrant, and very honest. You don’t need to be an expert to distinguish good food from bad – just observe where the locals eat. To make your experience perfect, remember three simple rules:
- Follow the schedule. Lunch starts no earlier than 14:00, and dinner after 21:00. Arriving at 18:00 likely means the kitchen will be closed.
- Reserve in advance. Popular spots like Nou Manolín or El Portal are often fully booked, especially on weekends. A call a few days ahead will save your evening.
- Don’t be afraid to try new things. Forget the standard Caesar salad. Try salted tuna roe, squid ink rice, or turrón with salt. Alicante will reward you with flavors you will remember for life.
Enjoy your meal, or as they say here, ¡Buen provecho!
