What is it about the Costa Blanca that attracts everyone?

It is clear to us that sun, beaches and leisure are the weakness of anyone who likes to enjoy themselves, but… there is something else, and that is the excellent gastronomy of “la terreta”.

Gastronomy is the most faithful reflection of the history, tradition and way of life of a society. It is an integral part of the Costa Blanca and its province, like its Mediterranean Sea, its landscape and its privileged climate. The mixture of cultures have left their mark here: Phoenicians, Greeks, Punics, Iberians, Romans, Carthaginians, Arabs, Jews and Christians. This mark can be seen in the form of wine presses, Moorish ovens, irrigation systems, terraces, snowfields and salted fish factories.

Seafood is a succulent and prized ingredient in Alicante’s gastronomy, both as an accompaniment to rice dishes and original seafood gazpachos and as a raw material. The delicious Denia prawns and Guardamar king prawns, boiled or grilled, without any additions that distract from their flavour, are at their best; but also a delicacy are crayfish, shrimps, lobsters, razor clams, razor clams, clams, clams, galleys, mussels and lobsters.

We recommend you to take a gastronomic route and enjoy the full flavour of Alicante’s food. Here we show you the dishes of Alicante’s gastronomy that you can’t miss:

Arroz a banda

Rice dishes are the main protagonists in Alicante’s cuisine. Such is their variety, that even if you stay with us for a long period of time, you will be able to taste a different one every day.

The most popular rice dish on the Costa Blanca is “arròs a banda”, a traditional recipe in the province of Alicante which has spread throughout the Valencian Community and has reached Catalonia and Murcia. The traditional way of cooking it is simple. It is a rice dish cooked with a base of fish and Guardamar peppers, accompanied with a homemade aioli, although depending on the place, it can be accompanied with fresh fish such as prawns or cuttlefish. Also very popular is the caldero, where the fish and rice are served separately, and which was originally a seafarers’ dish that was eaten on board the boat.
Other succulent dishes are: the seafood “fideuà” with thick noodles, fish and seafood, the Alicante paella and the “arròs negre” based on “sepionet” or cuttlefish with its ink.

In the inland and mountain areas, rice with meat ingredients dominates, such as “arròs amb fesols i naps” or “olleta de music” from Alcoy, made with a combination of vegetables, meat and pulses. Similar slow-cooked preparations exist in Marina Baixa, where it is called “olleta de blat” and in Villena “triguico picao” made with stalks, pumpkin, turnips, white beans, pork, sausage, rice or wheat.
Rabbit and snails, “empedrats” rice dishes with vegetables or “arròs amb pata”. Also very typical is “arròs amb costra”, made with meat and sausages, typical of Elche and the Vega Baja, served covered with a layer of beaten egg which the oven finishes off with a soft golden colour.
Borreta alicantina is a very simple and humble stew based on potatoes and salted cod, which was prepared centuries ago, especially during Lent, when meat should not be eaten.

On the beaches of San Juan, Muchavista and Guardamar you will find a multitude of restaurants with exquisite paella and rice menus. Looking for accommodation nearby? Browse our website and discover our campsites in El Campello or Santa Pola.


The gastronomy of the interior of the province of Alicante is characterised by its variety and richness. Pericana is a typical dish, specifically from the region of l’Alcoià. It consists of a mixture of olive oil and “cuarnets”, or dried peppers. To this is added a variety of salted fish, known as “capellà”.
The origin of the pericana recipe is unknown. Shepherds and hunters ate it as a reward after long days of work because of its important nutritional value and unique flavour.
If you are looking for an original dish, different and with flavours that explode in your mouth, don’t miss the pericana, add it to your gastronomic route in Alicante! You can try it if you stay at one of our campsites in Crevillente or Vall de Laguar.

Tuna Mojama

If you visit the province of Alicante, you must try the mojama de atún, the best known salted tuna along with the roe, being a product as peculiar as it is delicatessen. You can also try the modest “sangatxo”, the juicy “tonyna de sorra” or the powerful “budellet”. Other popular salted fish are capellans, dried octopus, mussola, sardines and anchovies.

Salted fish is one of the main hallmarks of the Costa Blanca, for its tuna fishing from Denia to Torrevieja, having the best technicians in the Mediterranean in this art of fishing. The mojama has an intense and deep flavour that lingers on your palate for a long time. These pieces are cut into strips, left to rest in salt and then washed with natural water and dried for 10 days.
The mojama and roe are unique products and, accompanied by a few drops of olive oil and almonds, they become a real delicacy.


Dear sweet lovers: there is also a place for you. The turrones from the province of Alicante are the richest in the world. They are made in a traditional way, achieving a unique and unmistakable quality. Hard, soft, with almonds, in the form of ice cream, mousse… You won’t be able to resist.

Jijona is the town in Alicante where the dreams of those with a sweet tooth come true. Would you like to stay nearby and enjoy it? We recommend staying at a campsite in El Campello.

Toña alicantina

Also known as “mona” or “panquemao”, the toña is one of the most typical sweets in Alicante.
It is a round bun that is spongy on the inside and outside. It is covered with sugar and has a dark golden finish, hence its name. The toña is eaten in Alicante at any time of the year but there is one day a year when it appears in many homes in Spain: Easter Monday.

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