- 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
Almàssera de Guillem 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); Ribera del Duero (Abadía de San Quirce, Flores de Callejo); Rioja (Muga, Campillo); Rueda (Oro de Castilla) and Rias Baixas (Martín Códax). 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) from our region shines.
Typical and elaborated Gastronomy
CARTA AND MENUS
Starters
MEDITERRANEAN FLAVORS- Selection of regional goat and sheep cheeses (cured, semi-cured, rosemary and smoked) with nuts and marmalade.
- Iberian ham from free range pigs and a selection of Iberian sausages with Marcona almonds and breadsticks.
- Typical salad from Alicante with filleted salt-cured tuna, tomato, anchovies, almonds and olives.
- Iberian ham, spinach and mushroom croquettes with herb mayonnaise.
- Casserole of garlic prawns with cayenne chilli.
- Cod fritters accompanied by tartar sauce.
- 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.
Paellas
TYPICAL RICES- “Senyoret” rice paella with squid, peeled prawns and monkfish.
- “A banda”, a classic dish of Alicante gastronomy: rice with cuttlefish, monkfish and prawns.
- Black squid ink rice Paella with cuttlefish, squid and peeled prawns.
- Seafood paella with small lobster, squid, monkfish, prawns and mussels.
- Vegetables Paella from our region.
- Typical Paella with lean pork, chicken and seasonal vegetables.
Creamy Rices
TRADITIONAL CREAMY RICES- Creamy rice with peeled prawns and monkfish cooked in traditional cauldron.
- Creamy rice with Iberian pork steak, mushrooms and grated truffle in a traditional cauldron.
- Rice or creamy rice with lobster (by advance order).
Fishes
THE FOOD FROM THE SEA- Cod loin with Pil Pil sauce (made with extra virgin olive oil, garlic and chilli).
- Grilled sole with anchovy mayonnaise, pickle and lemon.
- Grilled turbot with a smooth yogurt, coriander and chives sauce.
Meats
TENDER MEATS- Beef entrecot from Galicia (fillet steak) with”Café de Paris” sauce (herb butter).
- Beef sirloin from Galicia (tenderloin steak) with black pepper sauce.
- Iberian pork cheek stewed in red wine.
Desserts
HOME DELIGHTS- “Valor” homemade chocolate (from Villajoyosa) cake with red fruits coulis.
- French toast (“Torrija”): Caramelized brioche bread French toast with cinnamon and meringued milk ice cream.
- Our traditional cheesecake with fig marmalade.
- Meringued milk cake: Homemade custard cake with biscuit and cinnamon base and coconut cream and almond crocanti.
- Chocolate coulant with berries and full cream ice cream.
- Two scoops of ice cream to choose from: nougat candy, chocolate, meringued milk or full cream ice cream with raspberry soup and almond cookie.
Lounge Bar
DISHES AND SNACKS- Mixed salad with tuna ventresca.
- Grilled beef burger with cheddar cheese, dried tomato, pickles, caramelized onion and flavored potato.
- Iberian ham and cheese sandwich with tomato and lettuce.
- Whole wheat sandwich bread with tuna, egg, tomato, mayonnaise and lettuce.
- Iberian ham and cheese / tomato “bocadillo”.