Volta i Volta

The story

Volta i Volta – Mediterranean "Noves Tradicions" in Javea, Spain | Michelin Recommended

In the historic centre of Xàbia, Volta i Volta brings a clear idea to the table: "noves tradicions" – new traditions. The kitchen takes recipes from the Mediterranean tradition and gives them a culinary turn (or more) with a contemporary, personal touch.

The foundation is local, seasonal produce from the Marina region. Vegetables, meat and fish from the nearby land and sea are the core ingredients. The team pickles, preserves and cures in-house, ensuring every component – from escabeches to syrups – is made from scratch. This commitment to quality and proximity is the backbone of the kitchen.

The menu reflects a coastal cuisine without pretension. Dishes such as clotxinas al horno (baked mussels) with pistachio pesto and seaweed, or atún vitellato with sugar snap peas in brine, show the kitchen's ability to reinterpret familiar flavours. There is also a nod to neighbouring France and Italy, with ingredients like Normandy butter or Sardinian bottarga appearing in the compositions. The cooking is described as "de litoral y sin complejos" – coastal and unapologetic.

The restaurant's approach has earned it a place in the Michelin guide, a recognition that aligns with its meticulous, ingredient-led philosophy. The dining room is designed to be a welcoming space where the five senses are engaged, from the careful presentation of each plate to the atmosphere of the old-town setting.

For lunch, a dedicated menu is offered alongside a reduced version of the main carte, while dinner presents the full range of the kitchen's work. Whether you choose the garrofón salteado con romero (sautéed lima beans with rosemary) or the terrina de anguila y pularda (eel and pularda terrine with mousseline sauce), the focus remains on the product and the interpretation. Volta i Volta is a place where tradition is not just preserved, but given a new, contemporary voice.