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The fishing tradition, the vegetable gardens and the chocolate industry have provided La Vila Joiosa a wide range of traditional recipes that can be tried in some of the town's restaurants and bars. As we want you to continue to taste this seafaring town when you get back home, we have selected some of the most typical ones.

Tapas, rice dishes, stews and pastries to satisfy the most demanding palates. Typical recipes to discover some of the traditions of this Costa Blanca town full of colour, history and flavour.

Bollets a la lloseta

Ingredients (4 pers.)

- 1 kg of flour

- 1.5 kg of chard

- 125 g of salted bullet tuna

- teaspoon of paprika

- Olive oil

- Salt


1. Knead the flour with boiling water and a pinch of salt.

2. Cook the cleaned and chopped chard in water and when it's ready let it drain until it is dry.

3. Make thin discs of dough, about 12 centimeters in diameter, and cover half of them with the chard.

4. Sprinkle it with paprika and little pieces of previously desalted bullet tuna.

5. Cover the discs with the other discs of dough and close the edges.

6. Spread some oil and grill the 'bollos' in a 'lloseta' ( non-stick pan).


Ingredients (4 pers.)

- 375 g red mullet (or mackerel, dolphinfish, or other fish)

- 1 large onion

- 1 sweet pepper

- 250 g wide green beans

- 250 g pumpkin

- 1 dl olive oil

- 1 teaspoon of paprika

- A few strands of saffron

- 250 g of rice

- Salt


1. Fry the fish slightly in warm oil, keep it aside and fry the onion on a low heat.

2. When it is half cooked, add the beans and finally the pumpkin, peeled and cut into pieces.

3. Sprinkle the paprika, stir a couple of times and add a little water.

4. When it boils, add the rice and saffron.

5. Add the fish at the last moment and serve directly

6. It should be brothy or mellow.

Calamars amb ceba

Ingredients (4 pers.)

- 1 kg of squid

- 1 dl olive oil

- 200 grs of onion

- 1 chilli pepper

- 1 teaspoon of oregano

- Salt


1. Sauté the onion on a low heat with the chili pepper and oregano.

2. Add the clean squid.

3. Turn up the heat and fry for about 8 minutes stirring from time to time.

Coca de almendra

Ingredients (4 pers.)

- 1 glass of ground almonds

- 1 cup of sugar

- 1 glass of olive oil

- 1 glass of milk

- Grated lemon zest

- 1 teaspoon of cinnamon

- 3 baking soda sachets

- 6 eggs


1. Beat the egg whites until they are foamy.

2. Add the sugar, the egg yolks, the cinnamon and the lemon, the oil and the ground almonds.

3. Each time you add an ingredient, stir the mixture.

4. Finally add the flour with the soda and the milk.

5. When you get a homogeneous mixture put it in the oven for 1 hour at 170º.

Cruet de peix

Ingredients (4 pers.)

- 1,6 kg of fish (red mullet, whiting, monkfish...)

- 4 medium potatoes

- 2 onions

- 2 cloves of garlic

- 1 teaspoon of paprika

- 1 dl olive oil

- A sprig of parsley

- Salt


1. Place the fish in an iron or clay casserole with the peeled and chopped potatoes and onions (better sliced).

2. Finely chop the garlic and parsley and spread it on top with salt, paprika and the olive oil.

3. Cover with water and bring to the fire.

4. Cook until the potato is tender.



- 100 ml iced coffee

- 30 ml absinthe.


The Nardo (tuberose) is a popular cocktail with iced coffee and absinthe that has become the "typical" drink of La Vila Joiosa. It was named after a group of La Vila locals who, on their return from Alicante after seeing the singer Celia Gámez show, went to the emblematic Café Mercantil. As it is usual in La Vila to mix spirits and it was summer, they decided to combine absinthe with iced coffee to cool themselves down. As the group kept on singing the song "los Nardos" and people liked the mixture, they named the cocktail Nardo.


Ingredients (4 pers.)

- 5 green peppers

- 500 g pumpkin

- 2 kg of ripe tomatoes

- 375 g of santgatxo ( normally salting tuna fish)

- 1 dl olive oil

- Garlic

- Salt


1. Fry the peppers in pieces with the garlic (there is no need to peel the garlic , just give it a squeeze or a cut with the knife).

2. When it is done keep it.

3. Fry the pumpkin and add the grated tomato with no peel or seeds.

4. When it is almost done, add the sangatxo, which has been soaking since the night before. give it a few minutes, then add the pepper and garlic, taste and add salt if necessary.

Caldero y arroz a banda

Ingredients (4 pers.)

- 1 kilo of potatoes

- Cabbage

- 400 gr of rice approximately

- 2 Kg of fish (monkfish, rat, spider, mackerel... )

- 2 ñoras (dried peppers)

- 5 cloves of garlic

- 1 tomato

- Olive oil

- Saffron

- Salt


1. Sauté the potato and the cabbage in a pan and set it aside.

2. In the same oil, fry the ñora, the garlic and the tomato, when it is ready, crush it adding salt and keep the mixture.

3. Add some more oil and fry the fish, add the potato and the cabbage.

4. Cover everything with water and add the crushed mixture, boil for about 15 minutes until the fish and the potato are cooked.

5. When ready, strain the broth and set it aside .

6. In a paella pan sauté the rice and add the broth (twice as much as rice approximately).

7. If you like “toppings “ you can add some squid rings, or small pieces of cuttlefish previously fried. Let it cook for about 15-18 minutes.