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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.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Eel dish
“We were particularly impressed by their eel dish, which featured several highly original touches”
Michelin Guide -
Hare à la royale
“but above all the hare à la royale with daikon radish and a small cube of foie gras”
Michelin Guide -
Hare loin fillet
“as well as a hare loin fillet with an incredible texture, accompanied by a beetroot-infused milk jus and a thin layer of gelatin made from a reduction of the sauce itself”
Michelin Guide
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