Best restaurants and what to eat
Spain
Alicante sits on Spain’s southeastern Mediterranean coast, where rice culture, fishing traditions, and orchard agriculture meet in a cuisine of bright flavors and careful technique. The region is especially known for aromatic rice dishes, prized cured sweets, almonds, olive oil, seafood, and robust local wines from the Alicante DO.
A celebrated rice grown in the fertile Vega Baja, valued for its ability to absorb stock while staying elegant and separate. It is the backbone of many Alicante rice dishes, pairing naturally with seafood, rabbit, and mountain herbs.
The short-grain rice most prized for paella-style cooking in the Alicante area, admired for its exceptional absorption and firm bite. Its texture remains distinct even after long simmering, making it ideal for brothy rice dishes.
A historic repertoire of salted and cured fish, especially tuna, bonito, and mullet roe, shaped by Mediterranean preservation traditions. Intensely savory and slightly briny, they are typically enjoyed with tomato, olive oil, and bread.
Air-cured tuna that delivers deep umami, a silky chew, and concentrated marine flavor. In Alicante it is often sliced thin and served simply with almonds, olive oil, or almonds and tomato.
A local preparation of tuna belly or rich tuna cuts, prized for their lush texture and high fat content. It brings a luxurious depth to salads and rice dishes, especially when paired with vegetables and extra virgin olive oil.
Salt cod has a strong presence in Alicante’s pantry, appearing in stews, fritters, and rice dishes. Its firm flakes and savory intensity balance well with peppers, garlic, and olive oil.
A historic fortified and dry wine zone with a long Mediterranean trading legacy, known for wines ranging from structured reds to sweet Moscatels and the emblematic Fondillón. Rich, warm, and characterful, these wines are often served with almonds, cured fish, or desserts.
The signature aged wine of Alicante, traditionally made from Monastrell and matured for years in barrel, developing deep amber tones, walnut, dried fruit, and spice. It is a rare, contemplative wine usually sipped slowly, often with desserts or blue cheese.
The region’s most important red grape and a frequent source of bold, sun-drenched wines with blackberry, herbs, and earthy grip. In Alicante it produces both powerful table wines and some of the area’s most expressive aged bottlings.
An aromatic sweet wine style from the coastal Marina area, perfumed with orange blossom, grapes, and honeyed fruit. It is usually served chilled, making it an elegant companion to pastries and nut-based sweets.
A sweet fortified wine made by blending grape must with alcohol, yielding a lush, fragrant, dessert-like drink. In Alicante it is a classic after-dinner sip, especially alongside nougat and almond sweets.
A herbal spirit from the mountains of Alicante, infused with local aromatic plants such as rosemary, thyme, chamomile, and fennel. Clear or lightly golden, it is typically served chilled as a digestif.
A classic Alicante rice dish cooked in rich fish stock and traditionally served apart from the seafood that flavored it. The grains are savory and deeply marine, with a prized socarrat at the bottom of the pan.
A refined seafood rice in which all shellfish are peeled or prepared for easy eating, hence its name. It is elegant, fragrant, and intensely tasty, with a luxurious but effortless presentation.
The local style of paella in Alicante often emphasizes rabbit, chicken, snails, vegetables, or seafood depending on the coast or inland setting. It is prized for its balanced seasoning, dry rice, and vivid Mediterranean aroma.
In Alicante’s inland areas, this is a hearty game-and-rabbit stew served over flatbread pieces rather than a cold soup. It is rustic, savory, and deeply comforting, especially in cooler weather.
A thick, nourishing bean-and-rice stew with vegetables and often meat, representing the region’s home-style cooking. Its broth is mellow and savory, while the grains and legumes give it a satisfying body.
A traditional vegetable dish built around spinach, potatoes, dried cod, and often eggs, with a silky, brothy consistency. It is humble, nourishing, and full of Mediterranean depth.
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