Ever since it opened its doors last summer, Saltea Restaurant has earned itself excellent reviews praising both the skill of its kitchens and the painstaking decor, with a bohemian and modern touch.
Saltea - Saltea Restaurant at Marina Greenwich Marina.
Saltea - Terrace of Salea in the Marina in Campomanes, Altea
Saltea - Rices in the restaurant Saltea.
Saltea - Nice atmosphere on the terrace of Saltea.
Saltea - Quality products, cutting of Cinco Jotas ham.
Saltea - Vinoteca inside the Saltea room.
Saltea Restaurant pays homage to Mediterranean cuisine, rice dishes, the freshest fish and seafood, seasonal produce, as dictated by sound culinary practice, the menus changing with the seasons.
The restaurant offers much more, though, than simply lunches and dinners. It is a meeting place inviting visitors to enjoy breakfast on the extensive terrace with views of the port while reading the newspaper, or to share a drink at the bar after work.
An establishment located in Altea where art and music are an important part of its attraction, providing a welcoming atmosphere created by the sounds of the finest jazz and swing. A chic, cosmopolitan venue which is also friendly and laid-back.
| Type | MEDITERRANEAN |
| Price | 15-25€ |
| Opening hours | MON-SUN 15:00-23:00h |
| Telephone | 96 688 85 28 |
| Address | PUERTO DEPORTIVO CAMPOMANES,S/N. 03599,ALTEA |
| Website | GO TO WEBSITE |
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.
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Discreetly located in the marina, Puerto Blanco Restaurant is not just a place to eat, but a hidden gem that invites you to discover its Mediterranean soul and unique character. With more than 40 years of history, Puerto Blanco has evolved to offer a gastronomic experience that mixes tradition and avant-garde, reflected in every corner, every detail and every dish that comes out of its kitchen.
