Xàbia: A Gastronomic Tour of the City and Coast
Xàbia (Javea) is a rare town on the Costa Blanca where gastronomy doesn’t hide “inside” the tourist season but thrives year-round: the seafront of the port area hums with fishermen’s stories, the historic center preserves the stone-bound craft, and the Arenal beach area reminds you that Mediterranean cuisine is also about atmosphere, light, and the salt on your skin. The key here is simple: Xàbia doesn’t try to be a “gourmet capital” with flashy signs—it works in subtler ways, through its products, rhythm, and that sense of place that draws visitors to the coast.
On one hand, the town offers high-level international cuisine—local vegetables, fish, and herbs are transformed into a gastronomic story where the “landscape” itself is edible. On the other hand, Xàbia excels in simple, honest seafood: rice dishes, stews, salted fish, dried octopus (pulpo seco), and seasonal seafood that changes with the weather. In practice, this means you can structure your day “from tapas to tasting menu” or vice versa: start with fine dining and finish by the sea in a casual setting. Both approaches feel natural here.
The Gastronomic Character of Xàbia: Three Faces of One Town
1) Xàbia Històrica (Historic Center). Stone facades, cool narrow streets, the market, and local bars form a clear gastronomic foundation: tapas, home-cooked dishes, seasonal vegetables, simple stews, and sweet pastries. It’s a perfect place for breakfast or lunch when it’s hot on the coast, and returning in the evening is enjoyable—not for the view, but for the calm.
2) Duanes de la Mar (Port Area). The heart of Xàbia’s maritime life. The logic of cuisine here is simple: the closer to the port, the truer the taste of the sea. Fish, rice dishes, “red sauce” (suc roig), hearty fish stews, salted fish—all not for photos, but for authentic satisfaction. Lunch in the port lets you feel the real rhythm of the town, not a postcard version.
3) Playa del Arenal (Beach Area). The most “resort-like” scenario: a long line of cafés and restaurants, cocktails, light bites, seafood, and many international options. Choose establishments that maintain product quality and remember that rice is not just a side dish but a culinary tradition, and fish is not neutral protein but the specific taste of the coast.
A distinctive feature of Xàbia is its stable local set of products and dishes, easily recognized on menus: vegetables and fruits from nearby valleys, seafood from the bay, rice (dry or meloso style), salted fish, almonds, figs, raisins, and citrus. In good restaurants, this is not a checklist but a “dictionary”—you understand the town speaks one language to you.
What to Try in Xàbia: Rice, Fish, Tapas, Desserts
Rice: More Than Just Paella
Rice in Xàbia is its own culture. Ordering “just paella” may make you miss something special. Pay attention to:
- Arròs a banda – rice “apart” from the broth: the rice is cooked on a rich fish stock and usually served with a sauce (like aioli). The flavor is more “marine” than it first appears.
- Arroz negro – black rice with cuttlefish ink, requiring a delicate balance: too much ink makes it flat; done right, you taste the depth and slight sweetness of the sea.
- Arroces melosos – creamy, slightly wetter rice. Often prepared with lobster, fish, or seasonal seafood.
- Arroz al horno – oven-baked rice, more “home-style,” dense, reflecting traditional flavors.
Fish and Seafood: The Taste of the Bay
Xàbia’s strength lies in its fish and seafood. The ideal approach is seasonal, trusting local preparation: frying, grilling, stewing, rice dishes. Don’t miss items that may seem “unusual” but are traditional:
- Pulpo seco (dried octopus) – dried and prepared to achieve a chewy, noble texture and concentrated marine flavor. It’s about character, not tenderness.
- Suc roig / Cruet de peix – fish dishes in a rich “red” sauce or stew base; a deep, authentic flavor without complicated techniques.
- Sea urchins – eaten simply with bread or sometimes added to rice, delivering an honest taste of the sea.
Tapas and Small Plates: Sampling Xàbia “Bit by Bit”
A good day often starts with tapas: choose 2–3 items, a glass of wine or beer, and gradually tune into the local rhythm. Look for:
- Esgarrat (similar to a roasted pepper salad with salted fish) – simple but distinctly Mediterranean.
- Cocas (local flatbreads/pies) – ideal for a light lunch.
- Salazones (salted fish) – a cornerstone of local flavor: anchovies, tuna, and other salted options.
Desserts: Almonds, Citrus, Figs
Xàbia’s desserts favor local logic over flashy cakes: almonds, oranges, raisins, figs. Light desserts are preferred after fish and rice. Good options include almond pastries, citrus-flavored sweets, and homemade versions of classics (cheesecakes, tarts) in places that respect ingredients.
Practical Tips: When and Where to Eat
- Breakfast and brunch. In the historic center and the calmer surrounding areas, you’ll catch the right rhythm: coffee, simple toast, fruit, light dishes. Along the seafront, breakfast tends to be more “beach-style” — relaxed, scenic, and unhurried.
- Lunch. Daytime is ideal for rice and fish: the kitchen is at its peak, the product is freshest, and you’re not yet tired from the sun. The port area and seaside restaurants are perfect, but reservations are recommended, especially during high season.
- Dinner. In the evening, it makes sense to choose either a tasting menu format (if you’re looking for a gastronomic “story”) or a light dinner by the sea: fish, salads, tapas, and a good glass of wine.
- Reservations. Essential for fine dining. Strongly recommended for popular waterfront restaurants on weekends and in summer.
Restaurants in Xàbia: Detailed Recommendations
Tosca Restaurant
Atmosphere. Tosca represents “intelligent” Mediterranean cuisine by the water: a terrace along the Marina Nou Fontana canal, a calm service rhythm, and the feeling that you’re here not just to eat, but to spend an evening well. Precision is valued here — in salt levels, fish temperature, sauces, and balance — so even familiar ingredients feel more refined and expressive. It’s equally suitable for a long post-beach lunch or a dinner when you want elegant gastronomy without unnecessary pretension.
What to order. To fully understand Tosca in one visit, opt for the tasting menus (when available seasonally): they show the cuisine in motion and offer the best balance of seafood, vegetables, and textures. From the classics, focus on fish and seafood, seasonal vegetable dishes, and restrained desserts. A good flow: light seafood starters → a fish or seafood main → a citrus or creamy finish.
Contact details:
Address: Av. del Mediterráneo, 238, 03738 Jávea/Xàbia, Alicante, Spain
Phone: +34 634 34 72 79
Website: toscarestaurante.com
Google Maps: view on map
Tula Restaurant
Atmosphere. Tula offers contemporary Mediterranean cuisine with a strong sense of product and a clean, thoughtful presentation without unnecessary theatrics. It’s an excellent choice if you’re looking for something above everyday dining, but without formality — comfortable both for seasoned food lovers and for those simply wanting a quality lunch or dinner in Xàbia.
What to order. Choose dishes that highlight local ingredients: fish, seafood, seasonal vegetables, and plates with precise sauces and fresh acidity. Rice dishes or chef-driven interpretations of seafood are usually a safe bet. Pair your meal with a glass of white or sparkling wine — it works especially well with the marine profile of the cuisine.
Contact details:
Address: Av. de la Llibertat, 36, Xàbia/Jávea, Alicante
Phone: +34 966 47 17 45
Website: tularestaurante.com
Google Maps: view on map
La Perla de Jávea (Playa del Arenal)
Atmosphere. La Perla is a family-run restaurant on Arenal Beach with a classic Mediterranean seaside setup and a sound resort logic: people come here for fish, rice dishes, seafood, and relaxed lunches or dinners by the sea. The format is straightforward, without excess show — where flavor and view work together.
What to order. Focus on rice dishes (especially seafood versions) and fish or shellfish. Start with light seafood appetizers, then share one main dish (rice or grilled fish), finishing with dessert to keep the day by the coast feeling easy and balanced.
Contact details:
Address: Av. de la Llibertat, 21, 03730 Xàbia, Alicante, Spain
Phone: +34 966 47 07 72
Website: laperladejavea.com
Google Maps: view on map
Cala Bandida
Atmosphere. Cala Bandida is the quintessential seaside format: sitting by the water, hearing conversations along the promenade, and realizing that your holiday has truly begun. Here, food works together with the view — fresh, approachable, enjoyable, without heaviness or unnecessary complexity.
What to order. The logic is simple: seafood appetizers, fish, and dishes that support the Mediterranean mood. Plates designed for sharing work especially well — salads, starters, seafood — followed by one main dish (fish or rice, if available). Don’t rush: Cala Bandida is a place where flavor is enhanced by pauses.
Contact details:
Address: Puerto de Jávea, Muelle Pesquero, s/n, 03730 Xàbia, Alicante, Spain
Phone: +34 965 79 10 64
Website: calabandida.com
Google Maps: view on map
La Siesta Jávea
Atmosphere. La Siesta is about lightness, sun, and that beachside “pause for life” when you don’t want to complicate anything. A comfortable coastal spot for lunch after a walk or an early dinner when the air is still warm and the town begins to slow down.
What to order. Choose dishes that suit the format: fish, seafood, salads, light starters, dessert. The strategy “less, but better” works well here — 2–3 strong choices, a drink, and an experience remembered for its mood rather than quantity.
Contact details:
Address: Avinguda del Mediterrània, 27, 03738 Xàbia, Alicante, Spain
Phone: +34 966 46 23 00
Website: siestajavea.com
Google Maps: view on map
Restaurante Posidonia
Atmosphere. Posidonia is a clear and very “right” choice if your goal is to experience the sea through food. Places like this work best with a simple formula: quality ingredients + careful technique + calm seating by the water. No hidden meanings — just enjoy how Xàbia sounds on the plate.
What to order. Start with seafood appetizers and move on to rice or fish. If rice dishes are available, make them the “main stage” and build everything else around them. Finish with a light dessert and coffee to preserve that Mediterranean sense of “not rushing.”
Contact details:
Address: Av. de la Llibertat, bloque 2 N, 2–3, 03730 Xàbia, Alicante, Spain
Phone: +34 965 79 30 74
Website: restauranteposidonia.com
Google Maps: view on map
One-Day Route: Gastronomic Xàbia Without Rush
09:30–10:30 – A gentle start in the historic center. Begin the day the way locals do: calmly, without rushing. Coffee, a small bite or sweet pastry. The goal is not to eat heavily, but to tune in.
11:00–12:30 – Walking and tasting Xàbia through its products. Xàbia’s essence lies in the connection between land and sea. Even mentally noting what is grown, caught, salted, or dried here makes the following lunch more meaningful.
13:30–15:30 – Lunch by the sea (Cala Bandida or Posidonia). This is the best time for seafood and rice. Start with shared appetizers, then one substantial dish (rice or fish). Don’t rush — Xàbia reveals itself in pauses.
17:30–18:30 – A short pause to breathe. A walk along the promenade, coffee, or a light dessert. The aim is not to add more food, but to leave space for the evening.
20:00–22:30 – Dinner as an experience. If you want a strong gastronomic accent, choose BonAmb (and book well in advance). If you prefer urban ease, Volta i Volta or a light seaside option like La Siesta works perfectly.
Conclusion
Xàbia is special because its gastronomy doesn’t need explanations: you simply walk through the town and feel how flavor changes with each district — from the stone restraint of the old center to the salty directness of the port and the relaxed beach rhythm of Arenal. Rice here is not a tourist postcard but a tradition; fish is the language of the coast; tapas are a way of enjoying life in small portions. The rest is simple: choose your pace, book the best places in advance, and leave space for what Xàbia does best — the feeling of “I feel good here.”
