MONDAY, APRIL 24
L’Olleta in Altea hosts a kick-off evening for a multi-venue tasting series that spotlights the Marina Baixa and Marina Alta regions. A curated welcome cocktail opens the affair, followed by a sequence of starters designed to showcase local produce and coastal flavors. Highlights include a silky Marcona almond soup with shrimp from Santa Pola, a coca de dacsa paired with fries and tuna, and a delicate artichoke with sea urchin beurre blanc from Vega Baja. The main course features black trinxat with a sea urchin sauce, while the dessert trio presents crumbly Callosa medlars with Manchego cream and a coffee-infused chocolate finish. A pairing of regional wines, from Castellet rosés to Monastrell and Cabernet Sauvignon selections from nearby bodegas, accompanies the progression. Local crafts, including a notable Xaló Rico wine, a craft beer from Altea, and a selection of bottled waters and beverages, round out the tasting. PRICE PER PERSON: €40 (including VAT). Reservations can be made at 966 88 05 44, or via www.lolleta.com.
TUESDAY, APRIL 25
Fisherman’s House in La Vila hosts another installment in the series. The meal begins with bread and extraordinary extra virgin olive oil, followed by a shrimp and monkfish salad, a squid house starter, and squid tentacles fried to perfection. A warm monkfish, shrimp and medlar salad serves as a bridge to the main course: a dish of raw rice prepared to highlight the ocean’s bounty. For dessert, nougat ice cream with a Marcos Tonda chocolate element provides a sweet finish. Coffee accompanies the finale, while the wine selection features Alicante PDO offerings and other regional beverages. PRICE PER PERSON: €40 (including VAT). Reservations: 965 89 00 21; www.hogardelpescador.com.
WEDNESDAY, APRIL 26
Belvedere, located in Benidorm, presents a menu built around seasonal ingredients. Starters include seasonal shoots, smoked sardines, confit cherry tomatoes, loquat vinaigrette, and a delicate goats cheese. Creamy fesol with nap and white shrimp from the local market appears next, followed by a comforting blanket cannelloni and a hearty casserole soup. The main course pairs wild sea bass with a sea urchin emulsion and Salicornia. For dessert, candied medlars with licorice ice cream and lemon thyme chantealle offer a bright finish. The wine list again centers on the Alicante PDO, with a selection of still and sparkling waters and soft drinks available. PRICE PER PERSON: €40 (including VAT). Reservations: 965 64 11 91; www.belvederebenidorm.com.
THURSDAY, APRIL 27
Casa Federico in Dénia welcomes guests with a varied array of beginnings, including a simple bread and olive oil, a salad Les Marines, and a tomacat paired with a fresh sangria, as well as a bull dish with a distinctive preparation and a polp stew. The seafood lineup features peixet de la llontja and Dénia shrimp. The main course centers on lots of rice, while the dessert presents a mille-feuille of cream and medlar from Callosa d’en Sarriá, finished with coffee. The DO Alicante wines take the spotlight in the drink selection, alongside water, beer, and soft drinks. PRICE PER PERSON: €40 (including VAT). Reservations: 965 78 30 41; www.casafederico.es.
FRIDAY, APRIL 28
Baydal in Calpe hosts the final day of the week, beginning with a welcome snack served with Marina Espumante Brut from Bodegas Bocopa. The red shrimp carpaccio leads into a set of dishes featuring Marina Alta wines from Bocopa, Calp red shrimp salad with medlar and avocado, and grilled red shrimp from the local Fishermen’s Guild Market, followed by boiled octopus in Calp style. The main course pairs with Laudum Chardonnay from Bocopa and includes Arros del Senyoret with red shrimp from Calp. For dessert, Laudum Dulcenegra is paired with Alacant ice cream and softened Nísperos de Callosa. The beverage station includes water, beer, and soft drinks. PRICE PER PERSON: €40 (including VAT). Reservations: 965 83 11 11; www.baydal.es.