E Baeza Rufete - Menu

a great tasting of the tastes of the author kitchen that develops this great chef, it is noted that there is a very good job.

few tables, a careful environment, good service, a quality and a very good drop. I'm going to put some picture, but the important thing is to prove it.

which delights! often gift for the palate, each elaboration has sensation and sense. you can tell a lot about the love behind each dish. Thanks for the experience

the magic of the flavors of our land in perfect harmony with exquisite and very well selected wines for each dish. the journey through the traditional alictive flavors from the beginning to the end, combined and worked with emer make it an unforgettable gastronomic experience. treatment, also close, attentive and unbeatable.

the magnificent is in, in all ways, you dare to enter and do not remain watching since it will tell you nothing. You will go through the door and discover the effort, the fight against the current and the bearded teson for years and to get a dream. Talk to them, let them tell you. And then, surely, you'll appreciate more dishes so rich!

Without a doubt, a great place to enjoy the good food and excellent service. very thoughtful and very elaborate dishes but we have lacked more flavor in some (e.g., rice with red shrimp and cod pellets) and leftover sugar in others. as alicantinos, we have missed those drop-out memories that, by the explanation, seemed to be yes but no. To repeat?

points in favor: excellent kitchen, menu coherent and suggestive, warm and close. best points: local and decoration that does not depend on what you expect (and pay), easy to hear music that was repeated, very tight basic menu (I don't think it is good that you propose to order additional dishes), excessively expensive wine pairs. summary: delicious food but you have to take care of the five senses

small place, with 6 low tables and terrace of low tables. menu gastro 2(118€/pax), 2 pers,. lunch*: menu opening, 7 appetizers: fat olive with tapenade: rich. pericana chocolate: very rich. inverted croquette: rich. rocher ferret: very rich. black rock (spice cod owl to the pilpilpil with alioli): rich. rabbit in pickle: very rich. Chicken garlic: rich, uncomfortable to eat*. lobster and pumpkin cream: rich*. artichoke, cooking juice: very rich*. black egg: rich* slow fermentation, mushrooms and raw goat cheese: rich*. Calamar deck of the bay: rich*. main to choose: red shrimp rice, pellets (cod skin) and red shrimp carpacho: rich. rock salmonete and calves: rich*. prepostre, Catalan cream w...

I don't think the restaurant deserves a star. All the dishes were correct but few surprised me. On the other hand, the restaurant offers two menus (one short and one long) as many restaurants with Michelin stars do but, in fact, they do not have the capacity to diversify. When you choose the short menu, apparently very cheap, you are informed that it is rather scarce so guests are invited to complement it with two other dishes, which makes it no longer so cheap. and what is even worse, in one of the dishes of the menu you give the option to add black truffle to a very modest price that continues to increase the cost of the menu and asks one to wonder whether the dish in question requires or...