Wait staff was very nice and accommodating. Really good food with big portions. There was 4 of us…read moreand good seats right away.

I always have room for Mexican food. Somewhere between Mexican food and Thai food is my happy…read moreplace... and this place is quite nice. Finding authentic Mexican fare in Spain is not easy to do, but I have to say that this restaurant is thriving because there is a definite need for more restaurants like this. The menu is huge, with a section just for vegetarian dishes, and the guacamole is superb. Really, really, really good. Unlike American vegetarian, the food is not swamped with cheese, but the real flavors of the food shine through. The wait staff was very attentive, and handles an international crowd well. They are also willing to put together some other dishes (like a veggie-stuffed chimichanga) when asked. Highly recommend if you like vegetarian food like I do! No, it's not necessarily spicy (although that would have been welcome!) but it is one of the best Mexican restaurants I have tried here in Spain.

What looked to be an unassuming little out of the way restaurant turned out to be our best meal in…read moreAlicante. Great food, terrific service. If we're ever back again from Texas we'll be back.

From the owner: Cocina mediterránea en el centro de Alicante, cocina de autor siguiendo las temporadas.read more

The waiters are amazingly friendly, the food better, its very authentic and traditional. The only…read moreplace I would eat a kebab in Alicante!!!!

Take a step back in time. Built in 1911, opened in 1922, come meet 2nd, 3rd, 4th+ generations…read moreselling their wares. Flowers, plants, fish, meats, vegetables and nuts etc. are on display for the choosing. So many unique individuals to meet and greet willing to share their stories about their good and services. Enjoy!

Any central market is worth searching for…read more This was a bit of a walk, but enjoyed the sightseeing along the way. Once inside this great building, I discovered two floors and an outdoor courtyard full of every food and flower you could imagine. I took a little over an hour and wandered up and down the aisles. Taking in almost a floor of fresh seafood. Fresh cuts of meat- sheep heads, goat meat, and poultry. Lanes of fresh fruits and vegetables. Followed the scent of fresh baked bread and decided it was time foe a coffee break. Cappuccino and croissant in the market. Then outside to discover an array of beautiful flowers in so many colors and sizes. Klaus-Dieter you would have had a field day here picking out flowers for your wife. My regret here was not being able to buy any of the cheeses. There were so many delicious choices and too little time to eat them. Better than any grocery store, mercados are always a must stop and check out.

Nice restaurant with good food. All the fried food is served in paper cones. Nice detail. The bread…read morerolls are tasteful and filling. Crew is friendly and their English is alright. There is an English menu so you don't have to decipher all the Spanish words. Prices are alright! Not too expensive. You can sit inside or outside.

We had a delicious dinner for just 20€ for the both of us (2 iced teas, frech fries to share, 2…read moresandwiches, 1 burger, 1 Espresso and 1 Cappuccino). The bar is located im the middle of Alicante in a nice pedestrian street and you can sit outside. The food was great - especially the home made french fries (super thin and crispy) and the iberian pork burger (with Tomato, Brie and caramelized onions). Can highly recommend this place!

A dinner here in the lovely upstairs dining room. We were seated quickly. There were no vegetarian…read moreoptions for a main course so they offered a selection of cheeses. This is really a cop out since it requires no cooking or creativity. Others at the table reported that the fish and meat courses were good. The staff, of which there were quite a few, seemed to be a bit stressed and grumpy and that was a bit distracting from a positive experience.

Went for a 10:15 dinner and everything was amazing!! Plates were bigger than expected so I'd…read morerecommend always getting the half sizes and 3 dishes was more than enough for two of us.

Back to the Liberty Kitchen for THR best burgers in Spain. Relaxed and friendly atmosphere. Inside…read moredining only. We made a reservation but didn't need one in March. Eric was our very friendly and attentive server (with great English)

Proper American style food (for the uninformed Europeans, this is not just any burger joint or…read morelarge-piles-of-food place), bringing out the best in American cuisine. This place would compete superbly in SF or NYC any day. Burgers. The best. Period. I don't have burgers this tasty and well-balanced anywhere in California. Knowing the owner here since the opening a few years ago, the meat is double ground daily and cooked to order; I recommend medium-rare or a bit less ("a punto" or "poco menos de punto" in Spanish). For burger connoisseurs, I can attest to the bun's quality and pairing with the burger. The Liberty Burger is classic, with cheese and bacon plus freshies, but any of the rotating inventions (the Frenchie, the Alpine) are perfect for adventurous dining nights. Burgers don't come with fries, but you don't need em. The LK also has one of the best selections of beer, from small brewers of many countries. TIP: make a reservation, you absolutely need it. You can do it through a Facebook message on their FB page. Extra TIP: if you come right after opening, you may be able to get bar seating for 2 or 3. Besides burgers, anything else I've had was either excellent or at least way above average (using American American food standards). Service is fantastic. All the good parts of American attentive service without being overbearing.

Meh was my first reaction. But they were busy. It was late…read more I had the Trotter Cassarolle and disliked it. More like a soup and no meat, just fat. The marine Delux salad was great. Thing is, they didn't charge me for the casserole! I didn't even ask and had expected to pay. Nice touch. I'll give them another chance.

From the owner: En Tapas Alicante podrás disfrutar de nuestras ya reconocidas croquetas de jamón ibérico y boletus,…read morede cocido como la hacían las abuelas, de rabo, de sobrasada mallorquina y queso idiazabal y muchas otras. También tenemos ensaladas, con tomate raf, o ensaladillas la tradicional y la de merluza. Si eres más de platos tienes pulpo con trufa, carrillera, mini hamburguesas de carne wanyu o montaditos de ternera gallega. Y deja sitio para el postre, nuestra resurrección de 5 chocolates, o nuestras torrijas te darán el punto dulce que toda buena comida necesita.

As I have discovered at most Michelin star restaurants, the entire point of the prix fixe menus is…read moreto showcase what the master chef and sommelier choreographed for you. So their signature menus are usually the way to go in sequence and wine pairings. Therefore, we ordered master chef Maria Jose San Ramon's 16 course signature menu with the 8 wine pairing curated by master sommelier Lorena Rios. In retrospect, I should have taken notes on the wine profiles, I recall bubbly Cava that had rounded lush fruit notes reminiscent of sauvignon blanc. A white wine grown in volcanic soil that had a pronounced sulfur scent woven into its profile. White wine that had a genteel whisky bouquet. Each wine was a unique outlier in its category--a clear flex and daring choice by the sommelier. Lesson learned. Oyster--first course, first impression. The oyster was garnished with a bit of microgreens and large flecks of salt. No lemon--instead, fennel and lettuce juice coaxed a subtle interest. The oyster was sweet and springy like a scallop or clam mussel. Slightly briny, touch of mineral bite--not creamy like an oyster from cold water or about to propagate. Mussel--the flesh was firm and springy, and the pickling process left an emulsion that combined with the mussel essence. Tomato & Spicy Red Pepper--this item did well as a palette cleanser between the oyster and mussel. Bright and punchy, it reminded me of a freshly made chutney. Smoked Tuna belly with Fig sauce--the smoking process firmed up this foil of flesh and supported it with the earthy sweet fig sauce. Paired really well with: Shrimp with rock salt and olive oil--we were instructed to rest the raw shrimp on the rock salt for 15 seconds. The amaebi (sweet-prawn) velvety silk texture and sweetness was particularly rich. I noticed a few dots of blue on the shrimp--perhaps from the coral (head) to enrich it? Squid with Kale and manchego pesto--they shaved the squid into thin sheets before cutting it into "noodles" then dressed it with a perfectly balanced pesto to harmonize the sweetness and inherent flavor of the squid. Texture was perfect tender strips with a delectable springiness Iberico Pork with bean butter and saffron crumbs--the moist and tender pork was flaking as I lifted it, lush with resilience, the signature earthy meatiness gave way to herbal tones as the saffron kicked on with a gentle acrid nudge. Red prawn with coral, saffron, EVOO--this was a bold course. Once again, firm, velvety flesh, heady coral (from the prawn head). After eating the flesh, I squished the head to release more raw coral into the EVOO emulsion in the dish and dipped pieces of bread to sop it up. Delicious. Smoked Lechola (Lemon fish) with chickpeas and chard, horseradish, sumac, capers--this dish was eye-candy! Firm whiteflesh fish coiled tightly in rolls, dusted with sumac (the same stuff on middle-eastern dishes), with a green custard made from the chard with a hit of horseradish twang and thickened with xanthan gum (?). The crunchy chickpeas added textural interest. Scampi with veal leg and Cochinita Pibil sauce--another sweet crustacean, but cooked. Add decadent fatty veal leg with mild meatiness, then the distinct sauce popular in the Yucatan peninsula and and a fried manioc (?) chip on top and this plate is fire! Rice with lentils, white beans and vegetables--clean cut but packet with flavor and crunchy texture from the lentils, this dish offset the lush richness of the last plate. Monkfish with seaweed and plankton--so, while I liked the mild tasting tender fish, and the micro carrot and shard of green onion, I felt that the pickled seaweed and plankton sauce was too mild for me to notice much. But the sauce was an assuring companion to the fish. Lamb tartar with coffee, and green wheat "freekah"--the lamb was lightly hand macerated, leaving plenty of bite. The coffee melded with the lamb juices and olive oil, creating a cohesive sauce that bridged the freekah and the meat. The freekah was nice to chew, having a texture similarly to barley. (Is it just me, or is "freekah" really fun to say! :D Green wheat curd with strawberries, watermelon and apple--the wheat curd had a texture like panacotta, and the fresh fruits lifted and refreshed the palette. Chocolate waffle, EVOO and salt--reminded me of a dark chocolate ganache and tweaked with seasalt. Small pastries--the chocolate truffle was edgy with cocoa dust and dark chocolate ganache (?). The quince was bright and a citrusy contrast to the chocolate. The orange saffron muffin bite bridge these two items. And the pineapple juice infused melon was a refreshing end to this course. Even the Espresso was pristine--the machine was cleaned frequently! Exemplary service staff who waited discreetly and patiently for our table conversation to pause before describing the food they are presenting. Gorgeous venue at the marina.

What an amazing restaurant right next to the port but also a bit hidden unless your looking for it!…read moreService was very good. We went with the Monastrell menu (no a la carte here); just 3 menu options with wine tasting. Our menu was more seafood but they also had chicken and rabbit. We had Spanish Vermut, cava, and two glasses of red wine. Here are some pics but they don't do the food justice.