After two years shadowed by uncertainty, a brighter mood returns. Easter is back in full celebration, inviting time for rest, travel, and the indulgence of shared meals. Many households are reawakening traditions that pandemic years could not pause, savoring the season’s culinary warmth.
With Easter approaching, it is a good moment to refresh the regional cookbook mindset. These dates feature countless meatless recipes, yet the tradition remains a source of culinary joy. Think cod fritters, guard stew, garlic soup, widow potatoes, garlic cod, Easter monas, pestiños, fried milk, torrijas. The Holy Week feast embodies the rich cultural heritage of many towns, with rituals and grand flavors echoing centuries of baking and simmering in traditional ovens.
To enjoy the full spectrum of our country’s gastronomy this Easter, sampling dishes from different places—with or without fasting rules—offers a delightful panorama. Explore Alicante’s dining scene as highlighted below.
FreneZy blends traditional Mediterranean roots with modern kitchen craft.
A weekly tasting menu balances familiarity with novelty, inviting guests to experience a spectrum of flavors in a single dining event.
A dining experience at FreneZy goes beyond food. The setting fosters a relaxed atmosphere with gentle music and warm lighting, creating a sense of ease where conversation and tasting pair perfectly. It is this ambiance that anchors the restaurant’s philosophy of sensory delight.
Formerly central in Alicante, the venue is ideal for an intimate dinner, a date, or a friendly gathering. The menu highlights a fusion of classic and contemporary techniques, all built on the freshest seasonal produce. A well-curated tasting menu evolves weekly, offering something new for every visit and encouraging guests to book through the restaurant’s website.
In FreneZy, a set menu is guided by Xavier Magny, who leads guests through both the gastronomic offerings and the wine list, emphasizing local Alicante wineries.
FreneZy benefits from a young, dynamic kitchen team that brings a lively energy to the stove. The team’s leadership has shaped a philosophy that marries tradition with invention, echoing the culinary legacy seen in renowned kitchens around the city.
According to the team, the kitchen draws from a deep training tradition and practical experience, aiming to deliver a balanced interplay between Mediterranean flavors and avant-garde cooking. The aim is to spark the palate with familiar comforts while inviting curiosity with new textures and combinations.
Hospes Amérigo offers a three-venue gastronomy experience
Situated in central Alicante, the Hospes Amérigo hotel houses several dining venues that showcase local flavors. Fondillón Restaurant, Fondillón Tapas Bar, and the on-site Bistro present a range of experiences, including a Sunday brunch and a rooftop cocktail menu with views toward the Santa Bárbara Castle.
The building itself anchors a refined Mediterranean aesthetic. Housed in a preserved Dominican convent, the property sits close to the beach and is accessible from major streets, offering spaces that emphasize a sense of place and heritage.
Within this setting, guests can explore a mosaic of tapas and more elaborate dishes, all grounded in local produce and seasonal ingredients. A distinctive feature is the executive menu available during weekdays, inviting visitors to sample a diverse array of dishes in a single visit. The property’s gastronomy, alongside its outer gateway, makes it a notable destination for exploring Alicante’s culinary landscape.
The bistro features Sunday brunch with a rhythm of jazz, presenting a selection of hot and cold dishes that invite sharing among family and friends during midday hours. The experience celebrates a relaxed pace and social dining in a stylish environment.
La Tartana celebrates Mediterranean cuisine and sea-forward rice dishes
La Tartana stands as a must-visit for Easter, offering a paella by the sea and a pronounced focus on rice dishes and coastal flavors. Managed by Ángela, the chef, and José María, the restaurant is a favorite among locals and visitors who enjoy high-quality, locally sourced ingredients prepared with Mediterranean flair.
Since opening along the beach, La Tartana has remained a go-to for gatherings, celebrations, and everyday meals alike. The kitchen specializes in a wide range of rice dishes, including fideuá and seafood varieties, always reflecting the freshness of the day’s catch and seasonal produce. A Wheat paella has joined the offerings as a unique regional option, underscoring the restaurant’s commitment to innovation within tradition.
La Tartana emphasizes a warm, coastal atmosphere, inviting diners to linger and savor the moment by the water. A prime location on the beachfront enhances the sense of place, making it a favorite for sunlit lunches and evening dinners with a view.
Typical highlights include fideuá, a variety of meat and fish dishes, and a broad spectrum of rice preparations. The kitchen shines when presenting these coastal classics, always guided by a belief in quality local ingredients.
Sabolé showcases Venezuelan flavors in Alicante
Sabolé is celebrated as a leading Venezuelan dining spot in Alicante, known for arepas, cachapas, and tequeños. The restaurant’s profile has grown through strong local and online word of mouth, earning high ratings and a loyal following.
Owned and operated by Alejandra and William, Sabolé began as a small cafe and evolved into a beloved hive of hospitality in the city. They nurtured their venture from a quiet corner into a bustling venue that offers a warm, welcoming atmosphere alongside authentic Venezuelan dishes.
The menu features crispy arepas, cachapas with cheese, and tequeños, all crafted with quality ingredients and a touch of home-style cooking. The team’s personal story—starting anew after challenging times—adds a layer of resilience that resonates with guests and fellow business owners alike.
In less than a year, Sabolé gained visibility and a dedicated following, becoming a reference point for Venezuelan cuisine in the area. Its approach blends traditional flavors with a modern, casual dining experience that invites conversation and curiosity among guests.
El Cantó del Palasiet offers the Mediterranean through Altea’s eyes
El Cantó del Palasiet celebrates a culinary style rooted in market-fresh products and zero-kilometer sourcing. Chef and manager Vicente Orozco has steered the restaurant since 2010, guiding a menu that honors local ingredients while exploring global flavors. The kitchen emphasizes authentic produce, regional specialties, and a thoughtful approach to seafood, meat, and vegetables.
What sets the restaurant apart is its dedication to provenance and quality, inviting guests to discover high-end offerings that reflect a love for local farming and sea harvests. The dining room is a space where every course feels like a personal invitation to savor the moment and appreciate the craft behind each plate.
In 2022, El Cantó del Palasiet introduced a lineup of gastronomic events that celebrate international cuisines while maintaining a clear focus on local partnerships. The experience is designed to be a yearly exploration of flavors, connecting seasonal ingredients with thoughtful culinary storytelling.
Guests are drawn to a menu built around local produce, with a culinary voice that blends sea, land, and kitchen craft. The chef’s touch emphasizes a memorable, immersive dining journey that completes a visit to Altea with a lasting impression of the Mediterranean’s generosity.