As I told you in my First Visit, this is an Alicante restaurant specialized in Asian-Mediterranean fusion cuisine that is also one of my very favorites in alicante together with Maillard restaurant and, although they both work in the same fusion cuisine field, the whole thing is very different in this restaurant.
Ernesto Frutos, chef and owner, worked for many years under the orders of David Muñoz (recently recognized as the Best Chef in the World) at his worldwide famous DiverXo restaurant, so his cuisine is very original and elaborate.
They currently have a ⭐4.8 rating in Google Maps and my personal rating was ⭐5.
- Valencian Weizen IPA "Felicísima" by ZETA brewery (Barley and wheat malts, German weissbier yeast and dry-hopped Simcoe hop. Papaya and tropical nectar with hints of banana and pepper. IBU 40 ABV 6.3%).
- Red miso octopus sliced leg with pickled chillies and onions, slices of almonds and EVOO splash.
- Croaker fish ceviche with Japanese touches.
- Pork ear "cookies" on thick prawns broth (half portion).
- "BellyXO": low temperature cooked pork belly on spinach taco with Japanese mayonnaise, topped with a pickled mussel, a pickle slice and fresh coriander leaves (half portion) (1).
- "BellyXO": low temperature cooked pork belly on spinach taco with Japanese mayonnaise, topped with a pickled mussel, a pickle slice and fresh coriander leaves (half portion) (2).
- "Ropa vieja" bubble-dog (at least four types of shredded meat soaked for hours in homemade concentrated beef bone broth).
- Clove chocolate mousse with assorted crumble topping (half portion).
Overall evaluation of the restaurant: 8 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.