YERBAxabia

The story

YERBAxabia in Javea: Plant-Forward Spanish Tapas and Creative Pairings

The Kitchen and Its Creator

YERBAxabia in Javea builds its Spanish tapas concept around award-winning chef Walter Marskamp, who relocated his culinary practice from Amsterdam to the Costa Blanca. His Mediterranean kitchen centers on a plant-forward philosophy that lets seasonal vegetables lead each plate. Local ingredients from the Marina Alta region form the foundation of this approach. The team adjusts the offerings throughout the year, ensuring the menu reflects what the land provides at any given moment.

Signature Plates and Seasonal Selections

The regular menu balances familiar Spanish tapas with inventive small plates designed for sharing. Guests frequently order the monkfish adobo served with lemon allioli or the braised pork cheek accompanied by a Pedro Ximénez sauce. Vegetarian options run just as deep, featuring the taro and sweet potato kofta with caramelised pineapple salsa and the kimchi waffle topped with fried tofu. Even the dessert list leans into texture contrasts, offering dishes like blueberry yoghurt ice cream paired with coconut dulce de leche and caramelized aubergine.

Pairings, Service, and Sustainable Recognition

Beverage service operates under the direction of Sally Mitchell, who designs custom pairings ranging from vintage wines to craft beers and non-alcoholic mocktails. This attention to detail aligns with the establishment’s commitment to responsible sourcing, recently acknowledged by a four-radish rating in the We’re Smart Green Guide. The dining room maintains a relaxed, conversational tone that suits both casual lunch crowds and seated tasting events. Tables are set up for easy interaction, allowing guests to watch the plating process unfold nearby.