The rabbit and snail rice from Vinalopó is an ode to authenticity. Every detail, from the vine shoot fire to the quality of the ingredients, makes it a unique experience. Ferran Adrià was right: this dish is a masterpiece that every food lover must try.
In the heart of Alicante, rabbit and snail rice is much more than a dish: it is a ritual that brings families together, a tribute to local products and a living example of how simplicity can be extraordinary.
Its excellence has even been recognised by Ferran Adrià, who highlights it as an emblem of traditional Spanish cuisine.
The preparation of this rice begins with a detail that sets it apart from others: the use of vine shoots, the remains of the vines after pruning. These branches not only provide a constant heat to the fire, but also imbue the rice with a subtle smoky aroma that is characteristic of this region.
The rice is cooked in a paella pan, following a process measured to the millimetre. First, the main ingredients are fried: the wild rabbit, which gives intensity to the stew, and the snails collected after the rains, whose earthy flavour balances the whole. To this are added simple but essential ingredients, such as grated ripe tomato, garlic, dried pepper and saffron. The broth, made with bones and native herbs, is added little by little to ensure that each grain absorbs all the flavour.
If there is a place where this dish reaches its maximum expression, it is at the Alfonso Mira Restaurant, in Aspe. Renowned for its dedication to traditional Alicante cuisine, this restaurant combines inherited techniques with a touch of contemporary refinement.
Here, the rabbit and snail rice is always cooked over a wood fire, as tradition dictates, and served with a golden crust that is the dream of any lover of good food. In addition, Alfonso Mira stands out for its wine list, perfect for pairing this dish with local wines from Vinalopó.
Located in a privileged corner of Benissa, Casa Bernardi stands as a gastronomic temple where Italian tradition merges with the essence of the Mediterranean. Under the direction of renowned chef Ferdinando Bernardi, this restaurant not only offers an exquisite culinary experience, but also connects diners with local, zero-kilometre products, guaranteeing freshness and sustainability in each dish.
Just a few steps from La Fustera beach in Benissa, you will find El Rall, a restaurant that celebrates the essence of Mediterranean cuisine. This culinary corner is a tribute to the flavours of the sea and the land, a place where each dish is prepared with the respect and authenticity that local ingredients deserve.
In Jávea, where the Mediterranean writes its own poetry, La Masena emerges as a refuge that combines gastronomy, design and an unmistakable welcoming spirit. From the first step on its cobbled terrace, the place invites you to calm, delight and to be enveloped by a unique sensory experience.
