A restaurant in the town of Jávea full of romance and charm, with spectacular views, catering to the most demanding taste buds, and more than delightful service... What more could one ask?
In a privileged setting in the Bay of Jávea, Antonio and Loli opened this delightful and cosy restaurant, which also offers unrivalled views of Montgó and San Antonio Cape.
"La Perla", in the beautiful town of Jávea, is now run by their children, Alejandro and Vicky front of house, Sergio and Sonia in the kitchen, with a dedication to simplicity and first-class ingredients to produce Mediterranean cuisine based on the famous rice dishes which share centre-stage with fresh fish from the market and different meats from across Spain.
All the dishes produced at "La Perla" in Jávea are based on produce of the finest quality, always handled in a simple, traditional manner, from the range of paellas (mixed, chicken and rabbit, vegetable or seafood) to the noodle fideuás and creamy "arroz meloso" rice, with baby cuttlefish, monkfish and artichokes, lobster or cuttlefish, prawns and garlic shoots, all with the perfect al dente texture, the ideal counterpoint to the creaminess and the famously crispy "socarrat" beneath.
A beachside restaurant always eager to delight diners with its finest recipes and know-how.
| Type | MEDITERRANEAN |
| Price | 30 € / 50 € |
| Opening hours | MON-SUN 13:00-16:00h / 19: 00-23: 00h |
| Telephone | (+34) 96647 07 72 |
| Address | AVDA.LIBERTAD, 21. 03730 JÁVEA |
| Website | IR A WEB |
A restaurant in the town of Jávea full of romance and charm, with spectacular views, catering to the most demanding taste buds, and more than delightful service... What more could one ask?
When you see the drying racks on the coast (Les Rotes, etc.), you'll know you're in octopus territory. Dried octopus on the Costa Blanca isn't just a dish: it's a symbol. It represents the union between land and sea, the ingenuity of those who learned to preserve what nature offered, and the pride of a people who keep their identity alive through gastronomy.
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