The Marina Alta and Marina Baixa regions have developed into a true Mecca for gourmets in recent years. What once began as a modest coastal gastronomy has now become a hotspot for innovative Michelin-starred cuisine. The fertile soils of the hinterland and the Mediterranean Sea offer an abundance of high-quality, fresh ingredients that are prepared by talented chefs at the highest level. Tradition and modernity interact harmoniously, making the region increasingly popular not only with locals but also with international gourmets.
The rise of Michelin-starred cuisine in the region
Just a few decades ago, the cuisine of the Marina Alta and Marina Baixa was mainly known for its rustic dishes - fish, seafood, rice and local vegetables dominated the plates. However, with the increasing popularity of the Costa Blanca as a destination for discerning travellers and residents, international chefs also came to the region and began to reinterpret traditional recipes. This gave rise to restaurants that not only utilise the latest techniques, but also have a close connection to the region and its produce.
The gastronomic movement experienced a turning point when the restaurant „Quique Dacosta“ in Denia has gained international recognition. Now with three Michelin stars, it is one of Spain's leading gourmet temples and has made a decisive contribution to the reputation of the Marina Alta as a centre for culinary innovation.
Star chefs, the tradition and creativity
Of particular note are the region's restaurants, which have earned themselves a Michelin star by taking the traditional cuisine of the Costa Blanca to new, creative heights. These chefs emphasise the origin of the products and use the natural resources of the area - from seafood to olive oil, almonds and fresh vegetables.
The already mentioned „Quique Dacosta“ in Denia is one of the best-known Michelin-starred restaurants in the region. Quique Dacosta, the chef and namesake, is committed to presenting regional cuisine at the highest level. His dishes are a journey through the history and culture of the Marina Alta and offer an extraordinary combination of visual aesthetics, textures and flavours.
The dishes vary according to the season and use ingredients from the immediate surroundings - fresh fish from the Mediterranean, wild herbs and special, local varieties of rice.
Another restaurant that has risen to culinary Olympus is „Audrey's by Rafa Soler“ in Calpe. The Michelin-starred restaurant combines Mediterranean flavours with modern techniques and promises avant-garde yet deeply down-to-earth cuisine. Head chef Rafa Soler celebrates the ingredients of his homeland in an unmistakable way and manages to inspire with both classic Spanish dishes and creative new compositions.
Also located in Calpe is the „Beat„, another Michelin-starred restaurant under the direction of head chef José Manuel Miguel. Here, local produce meets French culinary art, which has earned the restaurant a Michelin star. The focus on subtle nuances and excellent product quality make the „Beat“ has become a top address for discerning connoisseurs.
Excellent cuisine along the Costa Blanca
The Costa Blanca not only offers Michelin-starred cuisine in the Marina Alta and Marina Baixa, but there are also excellent gourmet restaurants in other parts of the region. The „BonAmb“ in Jávea, also decorated with two Michelin stars, presents regional cuisine at the highest level. Here, the flavours of the coast and the hinterland are artfully combined to offer a culinary experience that is second to none. Head chef Alberto Ferruz attaches great importance to sustainability and uses ingredients from the immediate surroundings, which gives the restaurant a particularly authentic flavour.
A paradise for gourmets
The Michelin-starred cuisine of the Marina Alta and Marina Baixa impressively demonstrates that the region has much more to offer than just sun and sand. The combination of tradition, local produce and innovative cooking techniques makes for an unrivalled culinary experience that is recognised far beyond Spain's borders. The chefs of this region not only demonstrate their craftsmanship, but also a deep understanding of flavours