- 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. We have spacious and versatile rooms where one can read or enjoy the terraces.
- 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, Marina Alta); Valencia (Pasión de Moscatel); Utiel-Requena (Pasión de Bobal, Fuenteseca); Jumilla (Juan Gil Etiqueta Plata); Almansa (Laya); Ribera del Duero (Abadía de San Quirce, Flores de Callejo); Rioja (Muga, Campillo); 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” (monovarietal Bobal grape) 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, iberian cold cuts assortment and almonds.
- Corn salad (lamb’s lettuce) with duck ham,cherry tomato, duck foie slices and nuts.
- Arugula (rocket) salad with tomato, driedfruits, anchovies and cured cheese from Alicante shavings.
- Codfish Carpaccio: cuts of cod on ripe tomato and witha vinaigrette made with black olive and anchovy.
- “Espencat”, a traditional salad made with roasted aubergine and peppers and anchovies from Cantabria.
- Cream of vegetables soup.
- Homemade iberian ham croquettes with peanut mayonnaise.
- Scrambled farm fresh eggs with mushrooms, green asparagus and regional cured cheese.
- Grilled squid with paprika oil and chopped chives.
- Sauteed prawns in olive oil with a lot of garlic and cayenne pepper.
Paellas
TYPICAL RICES- “Senyoret” rice paella with squid, prawns, monkfish and seasonal vegetables.
- Rice with cuttlefish and vegetables.
- 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, chickpeas,green beans, pepper and rosemary.
Creamy Rices
TRADITIONAL CREAMY RICES- Creamy rice with prawn and monkfish cooked in traditional cauldron.
- Codfish, spinach and seasonal vegetables creamy rice cooked in traditional cauldron.
Fishes
THE FOOD FROM THE SEA- Confited codfish loin with green olives purée and parsley.
- Hake loin with rosemary aroma with almondoil on carrot cream and sautéed asparagus.
- Sea bass fillet with spinach mayonnaiseand cockles with Iberian ham powder.
Meats
TENDER MEATS- Beef entrecot from Galicia (fillet steak) with old mustard sauce.
- Beef sirloin from Galicia (tenderloin steak) with red fruit sauce and caramelized apple.
- 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.
- Panna Cotta with mint and red fruits coulis.
- Fruit Dessert.
Lounge Bar
DISHES AND SNACKS- Iberian ham and cured cheese.
- Galician beef burger with cheese and potatoes.
- Toasted bread with spicy pork sausage, arugula, goat cheese and blueberries.
- Ham steak and cheese sandwich with tomato and green leaves.
- Whole wheat sandwich bread with tuna, egg, tomato and green leaves.
- Iberian ham and cheese / tomato “bocadillo”.