- 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” 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).
- Prawn Carpaccio with olives and roe and citrus vinaigrette.
- Salad of codfish confit and orange from our region with fresh leaves and black olives.
- Lamb’s lettuce salad, duck ham, fresh cheese from Callosa and forest fruit vinaigrette.
- Filleted salt-cured tuna and tuna roe with tomato from our region and black olives.
- “Espencat”, a traditional salad made with roasted aubergine and peppers, salted cod and extra virgin olive oil.
- Cream of vegetables soup.
- Homemade iberian ham croquettes with peanut mayonnaise.
- Grilled octopus with roasted pepper puree and spicy paprika oil.
- Grilled squid with mango sauce.
- 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- Confit cod loin with orange sauce, peas and mint.
- Grilled turbot fillet with toasted almond bechamel sauce.
- Grilled sea bass fillet with ginger and white wine velouté.
- Sole with an olive and caper vinaigrette.
Meats
TENDER MEATS- Beef entrecot from Galicia (fillet steak) with”Café de Paris” sauce (herb butter).
- Beef sirloin from Galicia (tenderloin steak) with Port wine sauce.
- Carré of lamb: grilled rack of lamb with apple sauce and garlic and vegetable coulis
- Grilled duck breast (Magret de canard) with raspberry sauce.
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.
- Crème caramel made with almonds and garnished with bitter orange marmalade.
- 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, caramelized onion, tomato, lettuce and potatoes.
- 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”.