- Art in its purest form expressed in two ways. Firstly, the building is 300 years old. An old olive oil mill and farming house renovated respecting these features and following marked parameters.
- The second reason is the gastronomic characteristic, combining the Mediterranean concept with the local cuisine and adding international touches.
- Our restaurant named “Menjador Almàssera de Guillem” in honour of the old location is a memory of regional achievements. We manage the restaurant with attention to detail and cater for special occasions, all kinds of events and celebrations ranging from small groups, family or business gatherings. It combines a tranquil and rural location with elegance.
- Historically endorsed by a building that is more than 300 years old, the olive oil mill has been transformed into the Hotel Tossal d’Altea, with the Tossal d’Altea restaurant inside, as a tribute to its former use.
- The traditional, simple cooking here that has a real Mediterranean feel to it, is based on recipes from times gone by a touch of modern-day, daring creativity added to them.
- Guests can also enjoy other spaces of the building in peaceful surroundings and with views to the countryside.
GASTRONOMY
Tossal d’Altea Restaurant
A MEDITERRANEAN AND HEALTHY PLEASURE FOR THE SENSES
Our Wine List
THE BEST SPANISH WINE GRAPESWe offer you selected wines from Alicante (Enrique Mendoza, Pepe Mendoza, Marina Alta); Valencia (Pasión de Moscatel); Utiel-Requena (Pasión de Bobal, Fuenteseca); Jumilla (Juan Gil Etiqueta Plata); Almansa (Laya, La Atalaya del Camino); Ribera del Duero (Abadía de San Quirce, Flores de Callejo); Rioja (Muga, Campillo); Somontano (12 Lunas); Rueda (Oro de Castilla) and Rias Baixas (Outón). In addition, Cavas (Terra Terrae organic, Anna de Codorníu, Pago de Tharsys organic from Valencia) and Champagne (Möet Chandon). And at our cellar, the author’s red wine “6º Elemento” (Bobal grape) and “El Veneno” by Pepe Mendoza (Monastrell grape) from our region shines.
Typical and elaborated Gastronomy
CARTA AND MENUS
Starters
MEDITERRANEAN FLAVORS- A selection of different kinds of cheeses from Alicante with nuts and marmalade.
- Iberian ham from acorn-fed pigs 100% Bellota (D.O. Guijuelo).
- Typical salad from Alicante with filleted salt-cured tuna, tomato, anchovies, almonds and olives.
- Typical mixed salad from Valencia with tuna belly, regional tomato and olives.
- “Espencat”, a traditional salad made with roasted aubergine and peppers, salted cod and extra virgin olive oil.
- Iberian ham croquettes with peanut mayonnaise.
- Huevos rotos” (organic fried eggs) with Iberian ham “de Bellota” from acorn-fed pigs over fried potatoes.
- Chopitos “Andalusian style”: portion of small species of cuttlefish floured and fried until golden brown.
- Grilled octopus with roasted pepper puree and spicy paprika oil.
- Grilled squid with a classic green sauce made with garlic and parsley.
- Squid rings (calamari) fried in breadcrumbs “Andalusian style” with a lemon mayonnaise.
- Grilled cuttlefish accompanied by dried tomato “brunoise”.
Paellas
TYPICAL RICES- “Senyoret” rice paella with squid, peeled prawns, monkfish and seasonal vegetables.
- “A banda”, a classic dish of Alicante gastronomy: rice with cuttlefish and prawns.
- Black squid ink rice Paella with monkfish, cuttlefish, prawns and seasonal vegetables.
- Seafood paella with small lobster, squid, prawns and mussels.
- Vegetables Paella from our region.
- Typical Paella with lean pork, chicken and vegetables.
Creamy Rices
TRADITIONAL CREAMY RICES- Creamy rice with prawn and monkfish cooked in traditional cauldron.
- Rice or creamy rice with lobster (by advance order).
Fishes
THE FOOD FROM THE SEA- Cod loin with black olive crust and dried tomato “coulis”.
- Grilled turbot fillet with toasted almond bechamel sauce.
- Sea bass loin with shallots (onion variety) confit in mistela.
Meats
TENDER MEATS- Beef entrecot from Galicia (fillet steak) with”Café de Paris” sauce (herb butter).
- Beef sirloin from Galicia (tenderloin steak) with Oporto wine sauce.
- Iberian pork escalopes (fillets) “Presa” with Pedro Ximénez sauce, dried apricots and orange.
- Duck confit with red fruits sauce.
- Galician beef burger with cheddar cheese, dried tomato, caramelized onion and flavored potato.
Homemade Desserts
HOME DELIGHTS- “Valor” chocolate (from Villajoyosa) cake with rosemary syrup.
- Our traditional cheesecake with fig marmalade.
- “Crema Catalana”, a custard cream with caramelized brown sugar and candied orange and lemon.
- Tiramisu made at home according to our recipe.
- Crepe with “Valor” chocolate and vanilla ice cream.
- Fruit Dessert or ice cream or sorbet.
Lounge Bar
DISHES AND SNACKS- Iberian ham and cured cheese.
- Galician beef burger with cheddar cheese, dried tomato, caramelized onion and flavored potato.
- Ham steak and cheese sandwich with tomato and green leaves.
- Whole wheat sandwich bread with tuna, egg, tomato and lettuce.
- Smoked salmon sandwich with fresh cheese.
- Iberian ham and cheese / tomato “bocadillo”.