HOUSE SPECIALTIES
A GOOD PLACE FOR RICE AND FISH DISHES IN ALICANTE

Many of the carefully prepared dishes on our menu are worth mentioning, however, if it is your first visit, our rice dishes are our signature. Prepared in the traditional Alicante way, but with an innovative touch provided by new ingredients, we reinvent this specialty from the Spanish Mediterranean

RESERVATIONS
Comida para llevar en Alicante

Maestral Menu

TO WHET YOUR APPETITE

  • Santa pola shrimp
  • Red prawn
  • Boiled crayfish
  • Sea snails with citrus aioli
  • Salting dish from our coasts
  • 100% acorn-fed Iberian ham
  • Selection of cheeses

STARTERS

  • Maestral salmon salad
  • Alicante salad with garden tomatoes, saltings and our pickles
  • Bluefin tuna seafaring
  • Foe gras terrine made at home with brioche bread
  • Black tempura tataki with beluga caviar dressing
  • Iberian pork carpaccio with tomato tartare from Noveldense and herb mustard
  • Bluefin tuna in 4 steps: belly slice with beluga caviar and ponzu, belly tempered in old cow fat, our “coca amb tonyina” and bluefin tuna seafood
  • Coca with fire-roasted peppers, bagna cauda and olive ash oil
  • “Coca amb tonyina” our style
  • Duo of asparagus with almond mousseline and chaplain
  • Mushroom salad with seasonal vegetables
  • Chard stalks stuffed with camembert and truffle and iberian veil

Rice

  • A banda Rice
  • Senyoret rice
  • Black rice from the market
  • Tuna rice, prawns and chickpeas
  • Monkfish and shrimp rice
  • Lean rice and vegetables
  • Iberian lizard rice and turnips

Meats

  • Grilled marrow with beef tartare and potato soufflé
  • 100% Iberian sirloin wellington with truffled juice
  • Sweet beef in its own juice with textures of sweet potato and kumquat in syrup
  • Grilled veal sweetbreads with sherry roast sauce and truffled trinxat
  • Homemade pickled partridge with watercress and escarole salad
  • Aged cow steak with candied piquillo peppers
  • *Consult the dishes of the day and the best of today’s market.

Fish

The fish dishes may vary depending on the daily operation that the sea gives us.

  • Sea bass with salt and a set of stir-fried vegetables
  • Turbot with shimejis mushrooms and sauce
  • Monkfish in “all i pebre” with sea snails
  • Grilled ray with olive and capers butter
  • Codfish cocochas in green sauce with peas and poached egg
  • Candied codfish with chard stalks and pig snout stew

Sweet ending

  • Red fruit pavlova, whipped cream with yuzu
  • Strawberry gourmandise
  • “Tocinillo de Cielo” with passion fruit and organic goat yogurt
  • “Toña” pregnant and caramelized French toast
  • The “Maestral” pear puff pastry with Mexican vanilla ice cream
  • Chocolate souffle and creme anglaise with “La Marina”  muscatel