The story
Ausiàs Restaurant sits on a narrow street in the old town of Pedreguer, a short drive inland from Denia. The white facade and carefully composed contemporary interior caught the attention of the Michelin inspectors, who added it to their recommended list for the 2025 guide. For the Marina Alta, already known for its high-level cooking, this was a welcome revelation.
The restaurant is the project of Ausiàs Signes and Felicia Guerra. Together they have built a space that feels both personal and precise. A poem by Josep Piera on the homepage sets the tone: “De dia tot és blanc… De dia tot és verd… De dia tot és blau… Quin goig, deu meu, quin goig!” — a celebration of light, sea, and landscape that echoes through the dining room.
The cooking is rooted in Mediterranean traditions but moves with a modern sensibility. There is no fixed menu; instead, the kitchen works with whatever product is at its best. Expect a progression that leans heavily on the sea, balanced with select cuts of meat. The menu is served to the whole table, and adaptations are possible for celiac guests or pregnant women, though the kitchen cannot guarantee vegan options or adjustments for combined seafood allergies.
The restaurant also received the T de Oro award from Tapas Magazine for best gastronomic project in the Valencian Community, further confirming the quality of what Ausiàs and Guerra are doing here.
Dinner is served from Thursday to Sunday (with extended hours in winter), and reservations are managed online. The setting is calm, the service attentive without being intrusive. It is the kind of place where the food speaks for itself — no need for fuss, just honest, intelligent cooking from a couple who clearly love what they do.
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