I decided to visit this haute cuisine restaurant located in the beautiful coastal city of Jávea (Carretera de Benitachell 100), which for me is the best restaurant in the Alicante province and one of the best in the whole Valencian Community.
They currently have a ⭐4.6 rating on Google Maps and my personal rating was ⭐5.
The restaurant occupies the facilities of an old, very large restored country house, all in a sober but sophisticated environment, where you will enjoy the views of the Montgo mountain and its beautiful interior garden.
YouTube Short arriving to the main door of the restaurant where they first welcome you:
YouTube Short enjoying a refreshing homemade welcome mead, made with their own honey and herbs from Montgó:
The service is, of course, excellent and very attentive and its market cuisine is based on very fresh fish and seafood with very creative preparations but without forgetting certain touches of tradition, standing out with its amazing broths and sauces, where the hours and hours of boiling and reducing sauces with excellent ingredients are evident.
In addition, in the tasting menus for the 2022 season, they pay tribute to the fishermen of the area and the ancient technique they used to fish off the cliffs, risking their lives on winter nights; this technique is called "encesa", and it consisted of turning on a point of light on a rudimentary oil lantern and projecting it towards the sea, in order to attract high-value fish in the market that they could sell and thus earn extra money to survive.
YouTube Short when they invite you to a second welcome snack, inside the premises, consisting of a slice of cured bonito (white tuna) with ras-el-hanout spices:
YouTube Short of the views from my table and the interior garden and terrace:
In charge of the kitchen and cuisine is the acclaimed chef Alberto Ferruz, who worked for many years under the orders of the 12 Michelin starred chef Martín Berasategui (2nd chef of the world with more Michelin stars), before going to Paris to work in the prestigious Taillevent restaurant.
Later, and prior to opening BonAmb restaurant, Alberto worked with the also acclaimed chef Quique Dacosta, who also has several Michelin star accounts.
Up to here the introduction and the snacks; in the next article we will go with the main dishes.
Overall evaluation of the restaurant: 9.5 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.
YouTube shorts recorded with my Samsung Galaxy S20 Ultra 5G camera.
Source on which I relied to give some accurate info about Bonamb restaurant, the fishing technique, Alberto Ferruz chef and the wine: (1), (2), (3), (4).
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El tamaño de los platos es muy chico, personalmente me parece un chiste que los platos de 3 estrellas michellin sean un simple bocado
Saludos!
Sí, no eres la primera persona que comenta esto y, es cierto: en mayor o menor medida, los platos suelen ser pequeños (en este caso, en este post, los platos mostrados son aún más pequeños porque son los snacks; los principales son algo más grandes), pero también es cierto que los menús son muy largos, con muchos platos, por lo que le puedo asegurar que con hambre no queda.
En este caso, no le exagero, si le digo que acabar de comer en este restaurante me llevó 5 horas y salí lleno.
Hahaha que gran experiencia y la bebida, que había para tomar? Cerveza u vino?
Empecé con un agua y un vino Jerez suave de aperitivo, luego una botella de vino tinto de Ribeira Sacra, después copas de vino tinto de la casa de una botella muy grande que tienen y acabé con un vino de postre de mucha solera.
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Last week I visited Indian Street Food & Co. Tested the chef's recommended tasting menu in Norway. After reading your blogs in series, I am thinking of sharing the blog in at least two parts.
Youtube shorts and photos are great.
The main point of that is to easen up the articles reading, making them shorter, because in these times we're living, people just want to consume fast stuff (like 10 secs reels in Instagram, etc.).
Thanks for the compliment.