Tosca Restaurant in Jávea
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?
Rabbit and snail rice from Vinalopó: a gastronomic ritual.
The rabbit and snail rice from Vinalopó is an ode to authenticity. Every detail, from the vine shoot fire to the quality of the ingredients, makes it a unique experience. Ferran Adrià was right: this dish is a masterpiece that every food lover must try.
A dish that encapsulates the essence of Vinalopó
In the heart of Alicante, rabbit and snail rice is much more than a dish: it is a ritual that brings families together, a tribute to local products and a living example of how simplicity can be extraordinary.
Its excellence has even been recognised by Ferran Adrià, who highlights it as an emblem of traditional Spanish cuisine.
The vine shoot fire: the soul of flavour
The preparation of this rice begins with a detail that sets it apart from others: the use of vine shoots, the remains of the vines after pruning. These branches not only provide a constant heat to the fire, but also imbue the rice with a subtle smoky aroma that is characteristic of this region.
The rice is cooked in a paella pan, following a process measured to the millimetre. First, the main ingredients are fried: the wild rabbit, which gives intensity to the stew, and the snails collected after the rains, whose earthy flavour balances the whole. To this are added simple but essential ingredients, such as grated ripe tomato, garlic, dried pepper and saffron. The broth, made with bones and native herbs, is added little by little to ensure that each grain absorbs all the flavour.
The Alfonso Mira restaurant: excellence in Aspe
If there is a place where this dish reaches its maximum expression, it is at the Alfonso Mira Restaurant, in Aspe. Renowned for its dedication to traditional Alicante cuisine, this restaurant combines inherited techniques with a touch of contemporary refinement.
Here, the rabbit and snail rice is always cooked over a wood fire, as tradition dictates, and served with a golden crust that is the dream of any lover of good food. In addition, Alfonso Mira stands out for its wine list, perfect for pairing this dish with local wines from Vinalopó.
Dried octopus on the Costa Blanca: taste of the sea and tradition
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.
Rabbit and snail rice from Vinalopó: a gastronomic ritual.
The rabbit and snail rice from Vinalopó is an ode to authenticity. Every detail, from the vine shoot fire to the quality of the ingredients, makes it a unique experience. Ferran Adrià was right: this dish is a masterpiece that every food lover must try.
