Gastronomy and wine tourism Costa Blanca

A wide variety of high-level products, dishes and wines give flavor to the Costa Blanca.

The Costa Blanca is a Mediterranean diet, vegetables, fruits, fish, meat... delicacy, good cuisine, tradition, research and professionalism.

A gastronomy with thousands of years of history, based on the Mediterranean diet and with sea products as the axis of the creations (not forgetting the vegetables harvested in the garden). A sea rich in fish and shellfish, from which the freshest delicacies full of flavor are obtained.

The Costa Blanca is much more than rice dishes and paellas, as demonstrated by the fifteen Michelin stars, Quique Dacosta​ with three in his restaurant in Dénia, Kiko Moya from L'Escaleta (Cocentaina) and Alberto Ferruz from Bon Amb​ (Xàbia) with two and Pepa Romans from Casa Pepa (Ondara), Susi Díaz from La Finca (Elche), Cristina Figueira from El Xato Restaurant (La Nucía), Joaquín Baeza Rufete from Baeza & Rufete (Alicante), Rafa Soler from Audrey's Restaurant (Calp), José Manuel Miguel from Beat Restaurant (Calp), José Manuel López from Peix & Brases (Dénia) and Borja Susilla and Clara Puig from Tula Restaurant (Xàbia) with one each.

An excellence in which these high-level chefs focus on gastronomic research, which coexists in a complementary way with a great diversity of traditional cuisine that is preserved in the mountains and valleys of the province to delight the palates of visitors. One of the most unique rice dishes, such as caldero, olleta de la montaña, pericana, gazpacho or cocido con pelotas. All with local products.

Wines from the Costa Blanca ranging from muscatel to rosés and liqueurs, with a wine of exclusive origin such as Fondillón.

Gastronomy and wine tourism Costa Blanca in Moraira, Benissa, Jávea | Xabia, Calpe | Calp, Altea, Benitachell, Denia, Benidorm | Finestrat, Alfaz del Pi.