Food and drink
The menu is well designed without being overly effusive (with a good English translation, although I found the section headings, such as ‘Tiny, Round, A Thief of Flavours, A Crucible of Senses….’ to describe the rice dishes a bit arty-tarty). Chef Diana Cevera comes from a family dedicated to the kitchen, and while her skills show, she doesn’t allow herself to be too capricious. The T-bone steak and red mullet I saw being served at a nearby table looked good, but my companion and I decided to share a selection of tapas-style dishes. Being a fifteen-minute walk from one of the most important fishing ports in the area, it’s not surprising the fish is well represented, and the cod in pastry with onion and basil was splendid and the grilled hake with raff tomatoes perfectly cooked. The romesco sauce served with the grilled octopus (accompanied by potatoes) was a treat, and as an unlikely partner to it we shared a portion of cous cous with vegetable. Everything lived up to reputation.
Each of the rooms has its own ambience, but overall the restaurant is best described as elegantly modern. I particularly like the long, open central room. Most of the tables are spaced a reasonable distance apart, so you can hold a conversation without raised voices.
Youthful, smooth, efficient and courteous.
In the streets below the castle in Denia’s old town.
Choose judiciously and you can have an up-market dining experience for a surprisingly reasonable price.
- Chilling out