Audrey’s

The story

Audrey's Calp: Michelin-Starred Local Cuisine by Chef Rafa Soler

The chef and his avant-garde approach

At Audrey's in Calp, chef Rafa Soler anchors his kitchen in local cuisine, guided by the products of this land. His approach treats regional flavors as a foundation rather than a constraint. Soler applies an avant-garde vision to transform traditional recipes into unexpected experiences. This commitment to place-driven innovation earned a Michelin star and a single Repsol sun for the establishment.

Menus centered on provenance

The dining options reflect Soler's focus on origin with selections like the Origin Menu and the Roots Menu. A Garden Menu highlights vegetables and herbs selected for their freshness and seasonality. Guests may also choose the Audrey's Menu to sample a broad selection of dishes. Each structure allows the chef to showcase local cuisine through different lenses while maintaining rigorous quality standards.

Sustainable recognition and private dining

Responsible management practices have garnered four radishes from the We're Smart Green Guide. A private room offers a distinct space for groups to enjoy the same regional offerings. The venue balances ecological awareness with a deep respect for agricultural heritage. This integration of values and gastronomy reinforces the restaurant's reputation among discerning diners.