Álvaro Gómez, 33, is the head of a large, bustling family and the driving force behind the kitchen at FreneZy. His life blends a passion for cooking with the rhythms of family duties and the sport of paddle tennis. A graduate in Political Science from UMH, he chose to stay in the region to build his culinary career and later trained at Le Cordon Bleu. His professional journey includes notable Madrid restaurants such as Zalacaín, Albora, and Abarra, and he has showcased his talent at prestigious gastronomy events including Madrid Fusión and Alicante Gastronomic.
FreneZy sits on Portugal Street in Alicante, a detail that anchors the restaurant in its local landscape and community.
In the latest season, Álvaro highlights a philosophy centered on local ingredients, emphasizing 0km produce and a strong nod to regional products. The kitchen champions Mediterranean and Alicante cuisine, with a clear commitment to showcasing the flavors of the area through thoughtful sourcing and simple, powerful preparations.
The menu features dishes that celebrate traditional terreta-inspired details while weaving in guided influences from avant-garde culinary practices. The pastry team, led by Carmen, encourages guests to try the lemon pie, a creation crafted with care and precision to capture the essence of the menu without masking its character on the plate.
A notable addition to the team is Marcel Artigues, who brings fresh energy as the new room manager, overseeing the service with a hands-on, guest-focused approach.
The restaurant also presents a curated list of regional wines and beers, selected to harmonize with the chef’s recommendations and enhance the dining experience.