A bright, modern and comfortable restaurant
Celebrating its fifth year this March, the Templo restaurant has secured a place among world-renowned brands and becomes a must-visit for meat lovers across the Valencian Community. The achievement rests with Ángel García, the owner and guiding force behind the project. His approach goes beyond selecting the right cuts; it centers on showcasing premier breeds and origins, including Black Angus, Blonde d’Aquitaine, Simmental, and Friesian varieties. Each piece is examined for maturation timing and technique to bring out peak flavor and texture.
Ángel García personally selects the finest cuts, ensuring a consistent standard across every plate. The restaurant maintains a rigorous daily monitoring process to determine the optimal moment for consumption. A distinctive ripening method is employed, where selected cuts are wrapped in cold cow fat to shield them from external factors that could dull flavor or moisture. The result is a precise, carefully controlled tasting experience that is always offered by reservation.
The temple experience acts as a gateway to a zero-kilometer, artisan-driven kitchen where local seasonality and regional product traditions take center stage. Traditional preparations of regional specialties appear alongside carefully curated delicacies such as salted fish, preserved to retain their inherent flavors and a surprisingly creamy texture after a brief drying and the right aroma. Tomatoes from Vega Baja del Segura add a bright note to dishes, while dried meat and anchovy offerings are presented with sourdough bread and Vinalopó extra virgin olive oil to elevate the overall flavor profile.
In the dining hall, the atmosphere is bright and contemporary, supported by a forward-thinking team that guides guests according to their preferences. The wine list features a wide array of selections, inviting guests to savor classic preparations or explore offerings from small producers. A visit to the temple promises an unforgettable dining experience focused on meat-based cuisine, crafted with care and regional pride.
The dining space is a recommended stop for travelers and locals alike, especially during holidays when the palate seeks something distinctive yet comforting. The restaurant presents a narrative of regional terroir through its approach to sourcing, aging, and serving prime cuts, paired with thoughtful accompaniments and attentive service.
A brief overview of the concept: the kitchen emphasizes a farm-to-table philosophy, the use of artisan techniques, and a respect for seasonality that guides menu decisions. The result is not merely a meal but a curated tasting journey through the best of local livestock, aging methods, and culinary sensibilities that define modern meat cuisine.
Notes on the dining experience emphasize the balance between tradition and innovation, with meticulous attention to the integrity of each ingredient and the skillful execution of each course. Patrons are encouraged to reserve to ensure the most timely service and the best possible pairing recommendations from the staff.
The restaurant is situated in Alicante, a region known for its culinary diversity, and it stands as a beacon for meat enthusiasts seeking a refined yet approachable dining experience. The team’s commitment to quality and hospitality positions the temple as a notable destination within Spain’s contemporary food scene, inviting guests to savor every bite as part of a larger gastronomic journey that honors local producers, appropriate aging, and the artistry of butchery distilled into a dining room setting.