Baeza & Rufete

The story

Baeza & Rufete: Michelin-Starred Modern Cuisine in Alicante, Spain

A Kitchen Driven by Research and Seasonality

In Alicante, Chef Joaquín Baeza leads Baeza & Rufete, a restaurant that earned a Michelin star in the 2021 guide and has maintained it through 2026. The kitchen develops modern cuisine rooted in Mediterranean tradition, with a clear focus on Alicante’s seasonal products. The Michelin guide describes the level as “sensational” and notes “updated Alicante cuisine in technique and product.”

The Defining Ingredients

Two elements set the cooking apart: seaweed and sea water. Sea water, rich in minerals and potassium, is used sparingly — a technique shared with top kitchens like elBulli and Noma. Seaweed adds vitamins and depth. The restaurant also works with a carefully curated selection of olive oils, each with its own character: from the robust Diez+ de oro (Picual) to the delicate 5 Oliveres from Alicante’s Vall d’Alcalà. Aromatic herbs such as lemon basil, flowering thyme, and wild fennel (the chef collects raïm de pastor himself from the beach) are woven into the dishes.

A Philosophy of Well-Being

Baeza & Rufete designs its menus according to the body’s seasonal needs. The goal is well-being expressed through taste — from the first bite to the lingering finish. Two tasting menus are offered: a short “Gastro Corto” and a longer “Gastro Largo,” both described as a dialogue between chef and diner, engaging all senses. The cuisine is a balance of creativity, tradition, and local product, where technique serves flavor rather than spectacle.