House specialtiesA good place for rice and fish dishes in Alicante

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.

Reservations

Maestral Menu

Starters

  • Red tuna tartar with mango and Wakame salad
  • Marinated Salmon with herring caviar
  • Pink tomato carpaccio with semi cured tuna, smoked sardines and Ibarra chili pepper vinaigrette
  • Russian “Olivier” salad with salmon
  • Salmon tartar with avocado
  • Salt-cured specialties from Alicante served with chopped tomatoes and tuna belly
  • Goose foie gras with a cold corn and candied nut cream
  • Cesar salad with baby lettuce hearts and pickled partridge
  • Free-range Iberian Ham
  • Ham croquettes
  • Roasted scallops with almond cream and vegetable vinaigrette
  • Santa Pola red shrimp tempura
  • Grilled octopus with Romesco sauce (nut- and pepper-based sauce from Catalonia) and candied potatoes
  • Grilled fresh anchovies with a tomato-garlic sauce

Seafood

  • Cooked brown shrimp
  • Cooked red shrimp
  • Grilled red shrimp

Rice

  • “Pata” rice (rice with veal shank)
  • Rice with monk fish and shrimp
  • Rice with pork and vegetables
  • Rice with rabbit and snails
  • “A Banda” rice (rice cooked in fish broth)
  • Black rice cooked with squid ink
  • Rice with tuna, shrimp and chickpeas
  • “Marinera Senyoret” rice (Alicante-style paella with peeled seafood)
  • Rice with lobster

Fish

  • Hake in tempura served over a scone and cooked peppers
  • Salt-baked sea bass with mixed vegetables
  • Grilled turbot with vegetables
  • Grilled croaker served with a “Bilbaína” emulsion
  • “Pil-pil” hake cheeks with straw potatoes
  • Grilled red mullet with a “suquet” seafood sauce
  • Grilled tuna belly with Romesco sauce (nut- and pepper-based sauce from Catalonia) and chives

Meat

  • Maestral-style Iberian pork shoulder
  • “Rubia Gallega” beef tenderloin
  • Steak tartare with a pickle “sabayon” cream sauce
  • “Rubia Gallega” beef tenderloin with foie gras and a Perigord truffle and wild mushroom sauce
  • Classic T-bone steak served Donosti-style (to share)

Desserts

  • Almond nougat flan
  • Chocolate cake with crème anglaise
  • Caramelized French toast with a white chocolate and yogurt cold soup
  • Fruit salad with lemon foam
  • Apple puff pastry with crème brûlée

Alicante MenuTraditional flavours in unique dishes

To share 

  • Russian “Olivier” salad with salmon
  • Salt-cured specialties from Alicante with chopped tomatoes and tuna belly
  • Truffled egg with Parmentier cream, roasted foie gras and summer truffles

Choose one 

  • Rice with pork and vegetables
  • “A Banda” rice (rice cooked in fish broth)

Dessert

  • Caramelized French toast with a white chocolate and yogurt cold soup

Grilled MenuThe flame is the key

To share 

  • Pink tomato carpaccio with semi cured tuna, smoked sardines and Ibarra chili pepper vinaigrette
  • Goose foie gras with a cold corn and candied nut cream
  • Grilled octopus with Romesco sauce (nut- and pepper-based sauce from Catalonia) and candied potatoes

Choose one

  • Grilled croaker served with a “Bilbaína” emulsion
  •  “Rubia Gallega” beef tenderloin

Dessert

  • Cold white chocolate and yogurt soup