It is mandatory to enjoy Mediterranean cuisine on the Costa Blanca. Its traditional restaurants and also with the latest trends in cuisine, offer a complete gastronomic offer in restaurants of prestige and quality that use products with denomination of origin, where the Mediterranean diet finds its maximum expression.
As a good coastal town, Javea has many restaurants where you can taste fish and seafood of very good quality, but also international cuisine and local cuisine. The village has a rich culinary tradition with rice and fish being the main protagonists of its cuisine, in many versions. From the traditional paella to the baked rice or to the band or from the typical seafood to suc roig, without forgetting the grilled fish or the red shrimp of Dénia. The most popular and relevant dish is the "Paella". It consists of a rice cooked in a "paella" accompanied by other ingredients such as meat, fish, seafood and vegetables. You can also try "arros al forn" (baked rice), "arros amb fesols i naps" (rice with beans and turnips). Among the dishes based on fish and seafood include: "cruet de peix" (fish stew), "suc roig" (fish stock) and fish fry.
As a Mediterranean city, in Javea we use as two of the main ingredients the garlic and olive oil that together form the "all i oli" that accompanies a multitude of dishes and serves as an appetizer in all the bars and restaurants in the area. They also make salted anchovies, anchovies, tuna, bull and la borreta de melva. They are traditional the cocas with pepper and tomato, onion, raisins, and oil and anchovy ... Not everything is fish and rice. The traditional sausage highlights the sobrasada, the butifarra and the blanquet.
And to finish enjoying a typical menu of our cuisine, we must not forget the desserts made with almonds, oranges, raisins, figs, grapes ... as well as ice cream so appealing in summer. The "pastissets de boniato", "la mona de pasqua" and the "torta" with almonds are known. Famous are also the nougat and ice cream from Jijona and Alicante, the cherries from the interior of La Marina Alta, the medlars from Callosa d'En Sarria.
All this washed with delicious wines from the fields of the area, craft beers, the mistela (sweet wine), lemonades and the typical Valencian horchata made with tiger nut.
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