A unique restaurant, where each season finds inspiration in a different theme. Occupying a restored country house in beautifully landscaped surroundings, the setting is as appealing as the menu. The latter comes courtesy of Alberto Ferruz, who also runs the Michelin-starred Casa Pepa in Ondara. This is a chef who always turns to the Mediterranean and Alicante's Marina Alta for his magnificent fish and seafood, which take centre stage alongside produce from his bountiful vegetable gardens, and herbs from the Montgó mountains. Here, three creative tasting menus (“Encesa”, “Pesquera” and “Fustal”) perpetuate the memory of the “Encesers” – farmers who, in ancient times, would risk their lives by fishing along the cliffs at dusk – using a light source to attract fish (a technique called “Encesa”). These menus are offered as part of the restaurant’s “Fustes” season, the latter a reference to the personalised wooden object that these men would leave at a crossroads as proof that they were safe.