- 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 “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. 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 Almàssera de Guillem 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, Marina Alta), Valencia (Pasión de Moscatel), Utiel-Requena (Pasión de Bobal), Almansa (La Atalaya del Camino), Somontano (12 Lunas, Hop Hop and Grillo, Ribera del Duero (Abadía de San Quirce, Flores de Callejo), Rioja (Muga, Campillo), Rueda (Oro de Castilla) and Rias Baixas (Condes de Albarei). In addition, Cavas (Terra Terrae organic, Jané Ventura, Lágrima Real from Valencia). And in our cellar, the author’s red wine “Sexto Elemento” (monovarietal Bobal grape) shines.
Typical and elaborated Gastronomy
CARTA AND MENUS
Starters
MEDITERRANEAN FLAVORS- Iberian ham from acorn-fed pigs from Guijuelo.
- Cured goat cheese from La Mancha with nuts and tomato jam.
- Arugula salad with anchovies, nuts, Parmesan cheese slices and nut vinaigrette.
- Traditional dish made with roasted peppers and aubergine and anchovy.
- Salted fish from Alicante with a sauce made from dried peppers, poor cod and olive oil.
- Grilled goat cheese with tomato and basil jam, Modena balsamic reduction and pine nuts.
- Duck Foie Micuit with regional homemade sweet almond cake, cocoa and orange jam.
- Homemade creamy Iberian ham croquettes with peanut mayonnaise.
- Beef Carpaccio with Parmesan cheese and truffle shavings.
- Grilled squid with parsley sauce.
- Prawns fried in garlic casserole.
Paellas
TYPICAL RICES- Paella “del Senyoret” with squid, prawns, monkfish and seasonal vegetables.
- Black squid ink rice Paella with monkfish, prawns and seasonal vegetables.
- Paella “a banda” with squid, prawns and monkfish.
- Vegetable Paella.
- Seafood Paella with langoustine, prawns, squid and monkfish.
- Paella with chicken and lean pork.
Creamy Rices
TRADITIONAL CREAMY RICES- Creamy rice with prawn and monkfish.
- Creamy rice with red prawn and cauliflower.
- Codfish and spinach creamy rice.
Fishes
THE FOOD FROM THE SEA- Cod loin with prawns.
- Grilled monkfish medallions with cockle sauce “a la marinera” style.
- Salmon loin with honey, mustard and lemon sauce.
Meats
TENDER MEATS- Grilled veal entrecote from Galicia with caramelized onion and Pedro Ximénez wine reduction.
- Grilled veal sirloin with foie and mushrooms.
- Confit of duck with caramelized medlars from Callosa d’En Sarrià.
- Rack of lamb (Carré) with honey and rosemary sauce.
Desserts
HOME DELIGHTS- Homemade “Valor” chocolate cake with rosemary syrup.
- Homemade almond crème caramel with custard cream and red fruits.
- nougat candy custard with Oreo mini cookies.
- Cold yogurt soup made with red fruits.
- Homemade cheesecake with fig jam.