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Nazario Cano
Modern Mediterranean
A hare à la royale with daikon and a cube of foie gras tells you exactly where the chef's head is at: rooted in the Marina Alta but not remotely beholden to it. The restaurant sits inside a resort hotel yet keeps its own entrance and identity, with earth tones and abstract ceiling sculptures giving it an unhurried, slightly otherworldly mood. Nazario Cano runs tasting menus that track local seasons and traditional flavors through a rigorously personal lens.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Eel dish Michelin Guide
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