
From Bohosuitesdenia, we would like to inform you in this post, about what are considered the best restaurants in Denia and the Marina Alta. Let’s get to it.
BEST. A visit to the restaurant is an experience that goes beyond the dish.
HIGHLIGHTS. That the restaurant closes in winter because it needs a few more months to launch the new menu.
AVERAGE PRICE. 225 euros € 225 euros
WHERE? URBANIZATION EL POBLET. RASCASSA STREET, 1.
DÉNIA (ALICANTE)
TEL. 965 784 179
WEB. www.quiquedacosta.es
Featured dishes:
- Dense tea of galeras and artichoke leaves from the Vega Baja.
- Gleva DO Valencia among straw and dry mountain leaves
- Piadina of fermented corn, bluefin tuna and dashi vinaigrette
TO EAT AT QUIQUE DACOSTA RESTAURANT IS TO IMMERSE YOURSELF IN FOUR HOURS OF ABSOLUTE HAPPINESS.
It is the best, there is no other like it, here the client is introduced to another gastronomic dimension.
To eat at
Quique Dacosta Restaurant is to immerse yourself in four hours of absolute bliss. Everything is very thought out, very measured, so that the food is surrounded by experiences that make the visit a unique experience. To begin with, there are the different spaces and the way in which the food is related to them: the appetizers in the garden, the innovative furniture in the dining room, the cube where you can relax with the “petit four”… Then there is the well-armed waiter service that accompanies the client during the meal.
Twenty-four courses and fifteen wines after entering the restaurant, you leave with the absolute certainty that these are the most exciting four hours you will experience all year. We highlight the almond nougat, this dish summarizes the exceptional creative moment that Dacosta is living. More than a dish, it is a gastronomic performance through which Quique pays tribute to the flavors of Alicante’s dry land.
BEST. To have been able to build a solid proposal in such a short time.
HIGHLIGHTS. Citrus is a bit overused in recipes.
AVERAGE PRICE. 105 €
WHERE? BENITATXELL STREET, 100. XÀBIA (ALICANTE)
TEL. 965 084 440
WEB. bonamb.com
Featured dishes:
- Milk, pumpkin and nasturtium pickle
- Organic leek, brandade of llus and raifort
- Mulled shrimps, sweet potato and sweet pepper broth
ALBERTO FERRUZ HAS A LOT OF COOKING BEHIND HIM, HE KNOWS THE AVANT-GARDE AND THE BASICS.

It is not normal for a restaurant to achieve success in such a short time. It opened in 2011 and is already one of those must-visit restaurants in the agenda of the true aficionado. They went straight for the target. They knew what they wanted and put in place the means to get it. Alberto Ferruz and Pablo Catalá are here to stay. Both already had extensive careers and both have devoted themselves to this project with an enthusiasm that has vocational overtones, and their cuisine has two icons that they return to time and time again: marinades and citrus tones. We highlight the marinated grouper with yogurt, pumpkin, capuccina leaf and pumpkin marinade, or a mussel marinated in orange with curry and oyster juice. Citrus appetizers (lightly grilled langoustine with orange emulsion, carrot compote with cumin, lime kefir and tahi emulsion), starters (citrus steamed mackerel) or desserts (lemon curry cream with alfajor cookie and comtesa and lime ice cream), in short, they are passionate about citrus fruits.
Alberto has a lot of cuisine behind him, he knows the avant-garde cuisine that alternates with the basics of classical cuisine.
From a beach bar to a Michelin star. His parents, Manolo and Mati, turned the beach bar they opened when they arrived from Madrid into a very serious restaurant. They became famous in the region for having good fish and an excellent stew maker. Later his son, Manuel Alonso Fominaya, took the reins and brought it to what it is today. Manuel did not have it easy. Initially trained in the dining room, he moved to the kitchen to make Casa Manolo the restaurant he wanted it to be. He trained as best he could, reading, working after hours in other restaurants and traveling. Eating in other restaurants is the best way to learn. He was very influenced by Ca’ Sento. Like his, it was a restaurant focused on the product, but with a point of cooking that he envied. Convinced to fight for his dreams, Manolo gave the midday service in
Daimús and the night service in the kitchen of Ca’ Sento together with Raúl Aleixandre, trying to adopt Raúl’s class and elegance. Everything is very measured, very careful. No detail is spared
BEST. The price, adjusted to make the offer more attractive,
HIGHLIGHTS. Rafa lives fast, but the kitchen demands patience.
AVERAGE PRICE. 70 €
WHERE? AVENIDA DE JUAN CARLOS I, 48. CALP, ALICANTE
TEL. 608 667 637
WEB. audreys.com

Rafa Soler is an ambitious cook. His expectations have always been high. First he went through the family restaurant, then some other business without luck, until he arrived at the Hotel Diamante. Here he has found what he always dreamed of: a restaurant where his cuisine shines with more brilliance. For its part, the property has found a professional dedicated to the role of star chef to help promote a hotel that is aiming for the top.
Audrey’s kitchen bears Rafa’s stamp. It is fundamentally Mediterranean but with a cosmopolitan imprint. Rafa sticks to our fish markets and our recipes, but naturally incorporates sauces and spices from other cultures. You can, for example, prepare a smoked eggplant and then baptize it with a dashi herb broth or accompany a good shoulder of lamb with chipotle (a Mexican chili that is smoked and gives complexity to the sauces). The price is a bargain. Here you can eat a good tasting menu, with a very careful service and a very well-dressed dining room without reaching bills that compromise the family economy.

When Miquel Ruiz enters the Dénia market early every morning with his simple basket, he does not forget to fill it with tomatoes, saffron, lemons, eggplants, zucchini, apples, onions, leeks… Nor does he forget to buy a coupon with the number he systematically plays. “If I get it, I’ll invest it in setting something up,” he says, trying to erase any hint of greed.
Years ago, this chef of Mediterranean inspiration, inspiration and seed gave up the race for Michelin stars when he had already achieved one in La Seu de Moraira and everyone assumed that the second one would come. “It was no life,” he and his wife, Puri Codes, recall inside the new store. “That trip to perfection almost ended us. Here we are organized, but more informal. We don’t lose our essence,” says Codes. It is easy to eat for a more than affordable price, knowing that this is one of the great chefs, but Miquel and his family had it clear, we will create a restaurant where before there was a tasca and decorate it with scraps of stories, without making a large investment, so we will not pass the price increase to the customer. Miquel, we like your philosophy!
Miquel has a lot of cooking inside and, willingly or unwillingly, it ends up coming out. His is a cuisine that never forgets the terroir. In fact, many chefs who today are defined by the value of our recipes identify him as their master. Chefs such as Ricard Camarena or Vicente Patiño admit that they chose their creative paths after learning about Miquel Ruiz’s inspirations.
With the Mediterranean as the best ally, the custody of olive and orange trees in all directions, the gastronomic tradition of the Marina Alta as the main source of inspiration and starting point, and the passion of those who dedicate themselves to their profession for pleasure, Casa Pepa was born in 1986.
Pepa Romans defines herself as a self-taught woman with character, who has always pursued her dreams, and that is why she has been able to convert an old family farmhouse into one of the most prestigious and renowned restaurants on the Costa Blanca, deserving of a Michelin Star since 2000.
BEST. Ignore the easy path and go for quality. Being where they are, they should not have to work so hard to fill the dining room.
HIGHLIGHTS. The service is a bit cold.
AVERAGE PRICE. 45 €
WHERE? AVENIDA DE LA LIBERTAT, 21 XÀBIA (ALICANTE)
TEL. 966 470 772
WEB. laperladejavea.com

Run by Pepe and Pilar, La Perla Restaurant has been in operation since 1986. Located right on the seafront, in front of Las Arenas Beach, it is the ideal place to celebrate a family meal, a business lunch or any other type of event, run by Pepe and Pilar, La Perla Restaurant has been in operation since 1986. Located right on the seafront, in front of Las Arenas Beach, it is the ideal place to celebrate a family or business meal, or any other type of event. This offer is based on rice at noon and fish in the evening. And seafood, of course. Prawns, shrimps, fried shrimp and gambosí, a traditional product that they have recovered with great success. It is a small shrimp, which is eaten in one bite and is one of the best dishes on the menu. La Perla has been a well-known restaurant in the region for decades, but it has been the arrival of the second generation that has given it a boost towards excellence.
WHERE? CALLE DEL FÉNIX, 10.
DÉNIA, ALICANTE
TEL. 966 430 652
WEB. elfarallo.com
Specialties, such as the well-known Dénia Red Shrimp, in its different modalities, cooked or grilled.
El Faralló is a tribute to coastal food. The one they dream of in the plateau and that here, sometimes, we look at with complex. We refer to that cuisine that consists of letting ourselves be carried away by the sea, with the sun on our faces, for a traditional meal without complications. Here they make, rice and starters from the sea. The typical menu at El Faralló is shrimp and arroz a banda. It is not cheap, but we will find quality. You will not find better shrimp than in El Faralló. In some places they equal him in quality (very few), but none surpasses him. The shrimp from Dénia is the same as the one from Santa Pola or Gandia. All the boats fish in the same place, but it is true that those that dock in Dénia treat the shrimp with special care, preventing the shells from breaking and thus ensuring that when it boils it will be cooked more evenly.
Boho Suites Deniahas compiled a compendium of the 10 best restaurants in the country. Denia and surroundings, of course, there are many more, not in vain Denia is considered Creative City of Gastronomy by UNESCO, but we will leave that for our next article, we hope it has been helpful, until next time ….