This an Andalusian and Alicante cuisine restaurant located in the old town, that opened its doors a couple of years ago and which is characterized by great innovation in most of the dishes on its menu, good market products and reasonable prices.
The head chef and owner Juanlu Parra, is a native of Alicante who worked for many years in Andalusian restaurants run by 3 Michelin starred chef Dani García, becoming head of the R&D department of at least three restaurants belonging to the aforementioned worldwide famous chef, as well as in charge of incorporating new dishes to the menu.
My personal opinion is that the place is nice and also the food, but I didn't find it excellent, since I would have improved some details in almost every dish they served me.
They currently have a ⭐4.9 rating on Google Maps and my personal rating was ⭐4.
Logo and menu on the facade.
Close up of the menu on the facade
Out of menu and suggestions, inside the restaurant.
Views from my table and a glass of Mahou beer (€1.80).
Sourdough bread and sheep butter service (€2.75).
Green gazpacho with seasonal baby vegetables, raw shrimps, citrics foam and petals (€16) (1).
Green gazpacho with seasonal baby vegetables, raw shrimps, citrics foam and petals (€16) (2).
Bluefin tuna "descargamento" (internal part next to the loin) and bluefin tuna belly duo tartare with cherries, figs and garlic/almond gazpacho (€21) (1).
Bluefin tuna "descargamento" (internal part next to the loin) and bluefin tuna belly duo tartare with cherries, figs and garlic/almond gazpacho (€21) (2).
Bluefin tuna "descargamento" (internal part next to the loin) and bluefin tuna belly duo tartare with cherries, figs and garlic/almond gazpacho (€21) (3).
Bluefin tuna "descargamento" (internal part next to the loin) and bluefin tuna belly duo tartare with cherries, figs and garlic/almond gazpacho (€21) (4).
Hake in extra-crispy tempura, piquillo pepper sauce and parsley mayonnaise (€22) (1).
Hake in extra-crispy tempura, piquillo pepper sauce and parsley mayonnaise (€22) (2).
Hake in extra-crispy tempura, piquillo pepper sauce and parsley mayonnaise (€22) (3).
Payoyo cheese (Andalusian sheep and goat cheese) cheesecake with reduced milk ice cream and berries (€9) (1).
Payoyo cheese (Andalusian sheep and goat cheese) cheesecake with reduced milk ice cream and berries (€9) (2).
Payoyo cheese (Andalusian sheep and goat cheese) cheesecake with reduced milk ice cream and berries (€9) (3).
Bill.
After the lunch I decided to visit the Bol Nou beach, rated as one of the best in Villajoyosa town, and take a bath there.
Bol Nou beach (1).
Bol Nou beach (2).
YouTube Short when I arrived to the beach:
Overall evaluation of the restaurant: 7 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.
YouTube short recorded with my Samsung Galaxy S20 Ultra 5G camera.
Source on which I relied to give some accurate info about Koiné Bistró restaurant: (1).
