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Christmas in the Marina Alta and Marina Baja is not only a feast for the senses, but also for the palate. The region offers a rich palette of traditional delicacies that tell stories of culture, origin and family rituals with every bite. From savoury main courses to sweet temptations - Christmas here tastes of community and tradition.
Festive classics: What's on the table?
In many households in the region, the Christmas season begins with extensive feasts, which are celebrated above all on Christmas Eve, Nochebuena. At the top of the list is „Pavo Relleno“, a stuffed turkey whose recipe is passed down from generation to generation. Its stuffing varies, but often contains almonds, pine nuts and dried fruit, which emphasise the typical Mediterranean flavour.
Seafood also plays a central role: prawns, lobster and mussels, often fresh from the harbours of Dénia or Jávea, are among the must-try delicacies. Another highlight is caldero de navidad, a spicy fish rice that originated in the coastal towns of the region and has retained its roots in the fishing tradition to this day.
The sweet side of the festive season
No Christmas treat on the Costa Blanca is complete without turrón, probably the region's most famous dessert. Originally from Alicante, it comes in countless varieties: from the hard version with whole almonds (Turrón de Alicante) to the creamy version with ground almonds (Turrón de Jijona). Both varieties have their origins in the 16th century and were once a luxury that only a few could afford.
Polvorones and mantecados, crumbly biscuits with a pinch of cinnamon or lemon, complete the sweet variety. Their history dates back to Moorish times, when almonds and honey first found their way into Iberian cuisine. In many families, they are still homemade and baked in the traditional way.
A regional speciality not to be missed is the Roscón de Reyes, a wreath cake that is traditionally eaten on Epiphany. Decorated with candied fruit, it is not only a culinary delight, but also a game: Whoever finds the hidden figure or bean gets to be „king“ for a day - or has to pay for the cake the following year.
Rituals and culinary customs on New Year's Eve
While Christmas is a time for reflection, New Year's Eve is a more lively time. The „Uvas de la Suerte“, twelve grapes that are eaten at midnight with each chime of the bell - one for each month of the coming year, linked to a wish - are an indispensable part of the New Year. This custom, which originated in Spain at the end of the 19th century, is firmly anchored in the region and is often accompanied by a glass of cava.
The New Year's Eve menu varies, but a popular dish is „Cordero al Horno“, a slow-roasted roast lamb flavoured with herbs and olive oil. Tapas such as Jamón Ibérico, pickled seafood and local cheeses are also a must at many celebrations.
The importance of being together
Food is more than just a treat during the festive season in the Marina Alta and Baja - it's an expression of community and tradition. Families and friends come together to celebrate their roots, whether through classic dishes that have been prepared for generations or through the shared joy of sweet treats and merry New Year's Eve traditions.
This culinary diversity reflects the cultural depth of the region, which honours its past while remaining open to new influences. Christmas and New Year's Eve on the Costa Blanca are a feast for the palate - and for the soul.
Typical recipes from the Christmas kitchen
On the following page you will find two recipes that represent the culinary traditions of the region and are easy to cook. These recipes embody the warmth and flavours of the Christmas season in the Marina Alta and Marina Baja.
A sweet classic that no Christmas table should be without
-300 g almonds (peeled and lightly roasted)
- 200 g honey
- 150 g sugar
- 1 egg white
-1 pinch of cinnamon (optional)
Finely grind the almonds in a food processor until they have a paste-like consistency. Melt the honey and sugar in a pan over a low heat until the mixture is homogeneous. Beat the egg whites until stiff and carefully fold into the honey and sugar mixture. Add the ground almonds and mix well. Optionally, flavour with a pinch of cinnamon. Pour the mixture into a rectangular tin, cover with baking paper and press down evenly. Leave to rest for at least 24 hours until the turrón is firm. Cut into pieces and serve.
A savoury festive dish that is particularly popular on New Year's Eve
-1.5 kg leg of lamb
- 4 garlic cloves
- 1 bunch of fresh rosemary
- 1 bunch thyme
- 100 ml olive oil
- 200 ml white wine
- Salt and pepper
Preheat the oven to 180 °C. Season the leg of lamb generously with salt and pepper. Cut the garlic cloves into thin slices and make small incisions in the meat with the herbs. Place the leg of lamb in an ovenproof dish, drizzle with olive oil and add the white wine. Cook the meat in the oven for 1.5 to 2 hours, basting occasionally with the gravy. Leave the lamb to rest briefly before serving to allow the juices to settle.
