Calpe has presented a five-stop culinary route showcasing the coastal town's gastronomy as late summer temperatures begin to drop across Spain's Costa Blanca. The selection ranges from beachfront Mediterranean eateries relying on local market catches to Michelin-recognised dining rooms and authentic Japanese fusion concepts.
The itinerary highlights establishments overseen by chefs José Manuel Miguel and Diego Laso. It features fresh seafood, produce from hotel vegetable gardens, signature cocktails, and exclusive small-capacity dining experiences.
Calpe is a coastal municipality located in the province of Alicante, within the Valencian Community on Spain's eastern Mediterranean coast. Long known for its beaches and maritime tradition, the town has developed a food scene anchored by fresh catches from its local fish auction.
Seafood and views at Mare
Mare, located on Calpe's maritime promenade facing Fossa Beach, serves as the first stop on the route. Chef José Manuel Miguel leads the establishment, positioning the Mediterranean Sea as the central focus of the restaurant's culinary offering.
The menu emphasises locally sourced ingredients, rice dishes, fish, and shellfish, combined with subtle fusion touches designed for unhurried dining. Among its featured dishes is sea bass ceviche paired with a cold sour-spicy cream and celery, presenting a contemporary take on Mediterranean foundations.
The dining experience extends beyond the table with a selection of signature cocktails. Guests can enjoy drinks while taking in sea views from the restaurant's bright outdoor terrace.
High cuisine at Beat
Beat, situated inside The Cookbook Hotel, represents chef José Manuel Miguel's highest-end gastronomic venue in Calpe. The establishment holds one Michelin Star and two Repsol Suns, making it a prominent culinary reference point on the Costa Blanca.
The Michelin Guide is an international dining registry where stars indicate exceptional culinary quality, while Repsol Suns represent prestigious awards granted by the Royal Spanish Academy of Gastronomy and Repsol in Spain.
Beat's menu combines French technical culinary precision with Mediterranean produce. The kitchen relies on ingredients harvested from the hotel's own vegetable garden and seafood sourced directly from the local Calpe fish auction.
Dishes presented at the restaurant include crusted sole served with spinach, creamy ravioli, and an iodised sauce. In its latest phase, Beat has opened up its space to enhance the connection between the kitchen and dining room, allowing diners to observe the creative preparation process.
Informal bistro dining at Komfort
Komfort, also under the culinary direction of José Manuel Miguel, provides a more informal bistro setting. The restaurant holds a Bib Gourmand distinction from the Michelin Guide, an award given to establishments offering high-quality food at reasonable prices.
The menu at Komfort focuses on local products, rice dishes, and grilled items, reinterpreting traditional regional recipes with modern techniques. Featured plates include a revisited version of the traditional Valencian stew all i pebre, cod kokotxas served with gnocchi, and local Calpe white shrimp.
The dish of cod kokotxas is served alongside gnocchi, bimi, and a creamy sauce made from honey and sobrasada, a cured pork sausage native to the Balearic Islands. Komfort also highlights shared rice dishes, including red shrimp rice, alongside traditional Valencian cocas, which are savoury flatbreads topped with regional ingredients.
Japanese fusion at AMAS
Located inside the AR Diamante Beach Spa Hotel and Convention Centre, AMAS brings a Japanese culinary concept to Calpe. The restaurant derives its name from the legendary Japanese ama divers, women who for centuries dived into the sea relying on experience and instinct.
Under the leadership of chef Diego Laso and head chef Luis Enrique Castillo, AMAS combines traditional Japanese techniques with Mediterranean produce. An open kitchen enables diners to watch chefs prepare sushi, nigiris, sashimis, and Japanese tapas.
Among the kitchen's dishes is fried eggplant served with a miso vinaigrette. The venue also features a dedicated Sake Bar, tasting menus, sushi preparation courses, and organized culinary gatherings.
Exclusive Kaiseki at Onami
Onami represents the newest dining venture from AR Hotels and Resorts and marks an expansion of chef Diego Laso's Japanese concepts in Calpe. The restaurant's name merges the Valencian word ona and the Japanese word nami, both of which translate to wave.
Onami offers a dining experience based on the kaiseki tradition, a multi-course meal structure in Japanese haute cuisine that emphasizes seasonal ingredients and artistry. Dining is restricted to an exclusive setup featuring an eight-seat bar.
The restaurant does not use a standard fixed menu, serving instead a seasonal tasting menu that adapts to daily market availability. The kitchen pairs centuries-old Japanese culinary methods with local Mediterranean products, including Calpe white shrimp.
One of the tasting menu's initial offerings is a sakizuke appetizer featuring an oyster served with happodashi melon gazpacho.
