- 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); Jumilla (Juan Gil Etiqueta Plata); Almansa (Laya, La Atalaya del Camino); Somontano (Grillo); Ribera del Duero (Abadía de San Quirce, Flores de Callejo); Rioja (Muga, Campillo); Rueda (Oro de Castilla) and Rias Baixas (Lagar de Indra). 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 with nuts and marmalade.
- Iberian ham from acorn-fed pigs, iberian cold cuts assortment and almonds.
- Corn salad (lamb’s lettuce) with dried salted tuna, tomato and dried fruits.
- Arugula (rocket) salad with tomato, anchovies, nuts and Parmesan cheese.
- Our “Caprese” salad with tomato, fresh cheese from Callosa, basil leaves, black olives and extra virgin olive oil.
- “Espencat”, a traditional salad made with roasted aubergine and peppers and anchovies.
- Homemade iberian ham croquettes with peanut mayonnaise
- Scrambled eggs with farm fresh eggs, green asparagus, truffle and Idiazábal sheep’s milk 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.
- Our own “a banda” rice paella in fish broth with squid, monkfish and prawns.
- Black squid ink rice Paella with monkfish, prawns and seasonal vegetables.
- Mixed (meat and fish) paella with chicken, small lobster, prawns and seasonal vegetables.
- Vegetables Paella from our region.
- Iberian pork loin paella with seasonal vegetables.
Creamy Rices
TRADITIONAL CREAMY RICES- Creamy rice with prawn and monkfish cooked in traditional cauldron.
- Codfish and seasonal vegetables creamy rice cooked in traditional cauldron.
Fishes
THE FOOD FROM THE SEA- Confited codfish loin with green olives purée and parsley.
- Grilled monkfish slices with curry and mango sauce.
- Seabass fillet with a soft tapenade (a sauce made with black olives and anchovies) and pea purée.
Meats
TENDER MEATS- Beef entrecot from Galicia (fillet steak) with old mustard sauce.
- Beef sirloin from Galicia (tenderloin steak) with pepper sauce.
- Iberian pork sirloin garnished with a soft pear-ginger mayonnaise.
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.
- Orange and olive oil Flan, a crème caramel made with Valencian orange and extra virgin olive oil pearls.
- Chocolate-nut Brownie: “Valor” chocolate and nuts with saffron cream and extra virgin olive oil.
- Fruit Dessert.