This week, the Repsol Guide held its annual gala to award the new 2025 Soles to the most outstanding restaurants in Spain. The Marina Alta has the capacity to surprise every year with its culinary offerings, and this year's edition was no exception.
Un New Sol Repsol scores this edition from the hand of Ossadía, the restaurant's most gourmet formula dexcaro by chef Carlos García Moreno, in Dénia. Although that's not the only surprise the Guide had in store for the region in this 2025 edition.
Among the recommended establishments that the prestigious organization renews each year along with its Soles, there is a decrease in the Marina Alta, but also the addition of four new restaurants. In this regard, loses the Recommended distinction from the Repsol Sand Restaurant Guide, in Moraira.
On the other hand, four new restaurants enter the List of Recommendations from the Repsol 2025 Guide. The first one is Carvón, located in MorairaThe Guide notes that the restaurant is "the new gastronomic adventure of Germán López and Sandra Rausell, chef and sommelier. This couple offers tempting dishes to share, such as their raw cuttlefish salad or coastal guacamole. They also cook bar-style snacks like their cod fritters or sea mosquitoes. But, above all, they stand out for the fresh fish from the market they prepare over the heat of the embers, such as turbot or monkfish."
Continuing our route of new Recommendations we find Ausiàs, in PedreguerThis restaurant also entered the list of recommendations of the Michelin Guide for 2025. "It offers a gastronomy where the flavors of Mediterranean cuisine stand out and where fresh produce takes center stage," the Repsol Guide highlights.
Located inside the Marina Alta, in Benissivà, the Vall de Gallinera, El Racó del Raval This is the third new recommended option. "It offers a unique tasting menu based on traditional cuisine with some modern touches," notes the Repsol Guide, which is made with "fresh, seasonal ingredients," "they make their own sourdough bread with organic flour," and "the meats are from local farms and the fish is from the Mediterranean. The cheeses included are purchased from local artisan cheese factories, as are the wines selected for the pairing."
Finally, back on the coast, we traveled to Xàbia, to find the Madre restaurantThis project, led by renowned chef Nazario Cano, "offers a menu of dishes representative of his style and career. Seafood and garden produce take center stage, and the wine cellar's selection is in line with the culinary concept."
