Talking about Alicante’s gastronomy means talking about quality ingredients, tradition, and, of course, plenty of Mediterranean flavor. Perhaps the first thing that comes to mind is the renowned Alicante rice dishes, which have rightly earned their fame. However, we cannot overlook the countless other traditional dishes that enrich our culinary landscape.

Michelin Stars and Repsol Suns

Alicante’s gastronomy is truly “rich” in every sense of the word. It’s no coincidence that Alicante is home to 16 Michelin stars, distributed among 12 restaurants in the province, and no less than 34 Repsol Suns, spread across 22 establishments. We can truly talk about a genuine gastronomic movement driven by the increasingly famous chefs of our province.

“Alicante Pairings – Wine Pairings”

When we combine Alicante’s gastronomy with the wines crafted under our D.O.P. Alicante designation, the result is an incredible pairing—or in this case, a “wine-pairing”. Often, pairing suggestions are seen as mandatory. However, in our case, we like to view them as recommendations worth exploring to fully savor a dish and appreciate all the nuances of a particular wine.

Do you know the most typical dishes of the region? Below, we present a selection of our favorite pairings:

• Espencat: From Valencian, meaning “to tear.” As its name suggests, this dish is based on oven-roasted vegetables like red peppers and eggplants, torn into strips, dressed with extra virgin olive oil, and topped with crumbled dried cod. A very appetizing dish, perfect as a summer starter, paired with a fresh and easy-to-drink wine like our @EM Chardonnay Joven. Simplicity is key to its charm!
• Alicante Cocas: Very popular throughout the province of Alicante, these flatbreads can be prepared both savory and sweet and are a staple of everyday life. Some must-tries include: “Coca de sardinas,” “Coca de Mollitas,” and “Coca Amb Tonyina i Bacores,” a flatbread with tuna, pine nuts, and figs, traditionally made for Alicante’s magical and special San Juan Night. Our pairing suggestion for these beloved recipes is our @EM Rosado Monastrell.
• Pericana: This dish is most commonly enjoyed as a salad of cured fish, but it can also be spread on toast or served as a side. The recipe features a mix of toasted ñora peppers, garlic, and olive oil, finished with crumbled dried cod. Traditionally, it was a flavorful reward for farmers, shepherds, or hunters after a hard trek in the foothills of the Sierra de Mariola, valued for its nutritional content and the ease of carrying dry ingredients to mix “on-site” with quality extra virgin olive oil. Now, it offers a culinary journey to the past. An excellent pairing for Pericana is our @Monastrell – Merlot, perfect for whetting the appetite!
• Rice Dishes: Alicante is a land of rice, no question about it. There are so many recipes that the list could go on forever. They come in endless variations: in paella, in stews, dry, creamy, cooked over wood fires… Examples include “del senyoret,” rabbit and snail rice, baked rice, black rice, or rice with tripe. Our @EM Chardonnay Fermented in Barrel pairs wonderfully with a wide variety of rice dishes due to its versatility, whether it’s a simpler dish like “arroz a banda” or a flavor-packed one like lobster stew.

• Gachamiga: This traditional dish from southeastern Spain also has its version in the inland regions of Alicante, such as Alto and Medio Vinalopó and the Hoya de Castalla, where it is widely enjoyed. A simple and very popular recipe based on flour, garlic, and olive oil, for which local sayings humorously note: “It takes three people to make it: one generous with the oil, one stingy with the fire, and one fool to keep stirring.” We gladly take the role of the fourth person—the one who enjoys it, accompanied by a good wine! An essential aspect of this dish is the “accompaniment,” which must include sausages, pancetta, fried dried peppers, and, of course, a good red wine. Our recommendation is @EM Petit Verdot. With a glass in hand, we’re sure to find the energy to cook it enthusiastically!
• Gazpachos Manchegos: This quintessential comfort dish is perfect for winter, when the cold bites. Very typical in Alicante’s inland areas, it is prepared with rabbit, partridge, hare, or chicken, as well as mushrooms or saffron milk caps to add even more flavor. This flavorful stew is served on a flatbread that doubles as a plate, which, in some regions, is recommended to save for last, pairing it with pickles, anchovies, and honey. A hearty dish like this calls for a wine with structure and depth, such as our Monastrell from @EM Estrecho, whose balsamic notes enhance the flavors of the game meat.
• Salt-Cured Fish: We love contrasting pairings—those that create an explosion of flavors and sensations in the mouth. And what better way to achieve this than with the region’s typical salt-cured products?

These ancient products date back to Roman times, when fish were salted and left to dry under the sun as a preservation method. A platter of salt-cured fish with mojama, tuna roe, maruca, or bonito… beautifully sliced, paired with fried Marcona almonds, makes for an exquisite experience. To accompany this delight, we recommend our @Dolç de Mendoza. Once you try this combination, you’ll never be the same!

• Vilero: Of course, we must end on a sweet note, and in Alicante, the options are endless. The province is home to two traditional sweets with a rich history: nougat and chocolate. The Vilero, a dessert typical of Villajoyosa, combines both and originated as an example of “waste-free cooking.” After the Christmas festivities, leftover nougat would be used to create this delicious yet simple dessert made with nougat ice cream topped with hot chocolate. Our pairing to end the evening on a sweet and satisfying note is our @EM Moscatel de la Marina, adding a fresh and aromatic touch to round off your meal.

Did you already know these dishes and recipes? These are just a few examples of the rich and diverse cuisine of Alicante that we invite you to discover!

Just writing about it has made our mouths water!