Many of the carefully prepared dishes on our menu are worth mentioning, however, if it is your first visit, our rice dishes are our signature. Prepared in the traditional Alicante way, but with an innovative touch provided by new ingredients, we reinvent this specialty from the Spanish Mediterranean

Comida para llevar en Alicante

Maestral Menu


  • Santa pola shrimp
  • Red prawn
  • Boiled crayfish
  • Sea snails with citrus aioli
  • Salting dish from our coasts
  • 100% acorn-fed Iberian ham
  • Selection of cheeses
  • Smoked salmon Maestral salad
  • Alicante salad with garden tomatoes, saltings and our pickles
  • Red tuna “Marinera”
  • Homemade foige gras terrine, brioche bread and homemade preserves


  • Strawberry salmorejo with seafood salpicon
  • Cold cream of roasted tomatoes with vegetable ravioli of goat cheese
  • Fennel, anise, pomegranate and smoked cheese salad
  • Partridge salad in homemade marinade, watercress and escarole
  • Red tuna in 4 steps: ventresca slice with beluga caviar and ponzu, ventresca tempered in old cow fat, “coca amb tonyina” our style and red tuna “marinera”
  • Black tempura tataki with beluga caviar dressing
  • Iberian pork carpaccio with tomato tartare from Novelda and herb mustard
  • White asparagus with mild mole and capellan
  • Chard stalks stuffed with camembert and truffle and iberian veil


  • “Coca” with fire-roasted peppers, bagna cauda and olive ash oil
  • Sorra tuna “coca”, with onion and pine nuts“
  • “Dacsa” coca, fried tomatoes, egg and tuna belly
  • Crispy corn “coca” with tuna tataki and shrimp cocktail


  • A banda Rice
  • Senyoret rice
  • Black rice from the market
  • Tuna rice, prawns and chickpeas
  • Monkfish and shrimp rice
  • Lean rice and vegetables
  • Iberian lizard rice and turnips
  • Rice with leg


  • Grilled marrow with beef tartare and potato soufflé
  • 100% Iberian sirloin wellington with truffled juice
  • Grilled “coquelet de grano” chiken, marinated with herbs and lemon
  • Beef sirloin, with its roast juice and chips
  • Beef chop skewer, in glass bread, tomato from the land, grains of salt and our A.O.V.E.
  • Sirloin tenderloin in flaky brioche bread, camember cheese and s ummer truffle.
  • *Consult the dishes of the day and the best of today’s market.


The fish dishes may vary depending on the daily operation that the sea gives us.

  • Sea bass with salt and a set of stir-fried vegetables
  • Turbot with shimejis mushrooms and sauce
  • Monkfish in “all i pebre” with sea snails
  • Cod confit with nose and stalk stew
  • Fish of the day from the market with Mediterranean refried

Sweet ending

  • Red fruit pavlova, whipped cream with yuzu
  • Strawberry gourmandise
  • “Tocinillo de Cielo” with passion fruit and organic goat yogurt
  • “Toña” pregnant and caramelized French toast
  • The “Maestral” pear puff pastry with Mexican vanilla ice cream
  • Chocolate souffle and creme anglaise with “La Marina”  muscatel