The story
Seven years ago, when someone told the team behind Open that their chosen location had low foot traffic, difficult parking, and poor views, they simply replied: “Yes, that place is perfect, right next to the market.” That decision defines everything about the restaurant. Sourcing directly from the Mercado Central de Alicante, they work with a network of local producers – from fishmongers in Dénia to cheesemakers, nut suppliers, and vegetable growers – to bring the freshest seasonal ingredients to the plate.
Open practises what it preaches. The kitchen is literally open to the dining room, and guests can choose to sit at the bar or at the kitchen table, watching the cooks at work. The cooking style is described as “simple but not plain, complex but not complicated” – a reflection of their commitment to respecting and elevating local products while re‑inventing them without losing their essence. This is Modern Cuisine anchored in place and season.
Honesty drives the menu. “Offering you artichokes, mussels or truffles when the right ones aren’t available is like lying to your face,” they say. So the menu changes with the market, highlighting whatever is at its peak that week. The same rigour applies to the wine list: a carefully selected range of bottles from small, sustainable wineries across the region, chosen for character rather than label prestige. It’s an approach that has earned Open a Michelin Recommended distinction – a natural recognition for a kitchen that puts product first.
With private rooms, outdoor seating, and counter dining, the restaurant adapts to different moods. The atmosphere is unpretentious, the service focused on the pleasure of eating well. Whether you come for a full tasting journey or a casual meal at the counter, Open delivers the essence of Alicante’s best market produce, re‑imagined with skill and respect.
Recognition
Ambience
Details
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