Freshly baked, served with roasted garlic all i oli and tomato.

A selection of our region's finest craftsmanship. Blanquet (white sausage) from "El Callosino" (Elche); dried longaniza sausage, chorizo, and morcilla (blood sausage) from "Espinosa" (Pinoso); and sobrasada from "Catalá" (Alcoy).

Brie from Alcaprone (Alcoy); Goat cheese with pebrella (local thyme) from San Antonio (Callosa d'en Sarrià); Brusco, Joven, and Gran Sereix from "El de Sereix" (Mutxamel); and Vaquerito from La Vaquería del Camp d'Elx (Elx).

A selection of our artisanal semi-cured fish (mackerel, bonito loin, mojama – salt-cured tuna, and atún de zorra – tuna belly).

Seasoned at the table with Confrides vinegar, Beniarda olive oil, and our homemade Moscatel pickles.

The quintessential appetizer: pickled mussels, piparra peppers, anchovies, a touch of pepper, and fresh orange.

Gordal olive stuffed with pericana (dried pepper and fish paste), tuna belly, piparra peppers, and sun-dried tomatoes with Guardamar ñora pepper oil.

Balfegó tuna tartare, caramelized onion, toasted pine nuts, and Tenis Anise crispy wafers with paprika.

Slow-cooked at a low temperature, with local citrus pickling cream, fennel, and Callosa d'en Sarrià loquat.

Alicante beef tenderloin with shavings of San Antonio pebrella goat cheese.