Food and drink
It’s almost unheard of in the Valencian region for a restaurant not to have rice on the menu – it is, after all, where paella was invented – and Les Rotes offers a few prize winning, up-market varieties. Their arroz al horno de Xativa, which is embellished with pork, meat balls, garlic, black pudding, turnip, tomato and chickpeas, won second prize at a competition in the inland city of Xativa (hence its name, presumably), and their Fidueà de Marisco Tadicional, (a dish very like paella but with fine pasta similar to vermicelli substituting for rice) with prawns, crayfish, baby squid, hake and mussels, took second prize in Gandia, which says something as that’s where the dish originated and local restaurants hate admitting that someone can beat them at their own game. But the menu also includes plenty of quality traditional dishes that tread a fine line between simplicity and over elaboration to present a rewarding dining experience in pleasant surroundings without feeling that you could do with just one more mouthful.
Changes with the time of year, from comfortable and peaceful during winter months to boisterous, and cheerful during summer dining.
Well-mannered and attentive.
Part of a hotel in its own grounds on the outskirts of Dénia
You can eat well at a moderate price if you are careful with your selection. The menu del dia doesn’t include drinks, which can shunt the bill up.
- Mature travellers
- Special occasions
- No fuss