The Plat de Calent refers to the “strong dish to be eaten with a spoon”, which the workers ate when they came home from working in the fields. In the mornings they usually left home before sunrise and brought lunch from home with them. This allowed them to endure the hard work throughout the whole day and when they came back home at sunset, that was the moment to enjoy a hot dish. Examples for such a dish would be hervido, cocido (stews) and arroz con habichuelas (rice with beans)…
EL PLAT DE CALENT (February)
A lot of restaurants in Altea are still offering those dishes, in the Old Town as well as along the Beach. During the winter there is nothing better to heat up the body. You only have to choose, sit down and taste the best of a land bathed by tradition.
EL PLAT DE CALENT (February)
The Plat de Calent refers to the “strong dish to be eaten with a spoon”, which the workers ate when they came home from working in the fields. In the mornings they usually left home before sunrise and brought lunch from home with them. This allowed them to endure the hard work throughout the whole day and when they came back home at sunset, that was the moment to enjoy a hot dish. Examples for such a dish would be hervido, cocido (stews) and arroz con habichuelas (rice with beans)…
A lot of restaurants in Altea are still offering those dishes, in the Old Town as well as along the Beach. During the winter there is nothing better to heat up the body. You only have to choose, sit down and taste the best of a land bathed by tradition.
LA COCINA DE LAS BARCAS (June – July)
The summer arrives and brings the best of the sea with it. In june and july the plates will be filled with Mediterranean seafood turned into “cruets”, guiso de pulpo (octopus stew), salazones…
With these dishes we remember the fishermen of Altea and their way of life. Fishing can be very hard, but the moments of sitting down on the boat or felucca to eat and prepare delicacies were the best of the day. It’s obvious that the products couldn’t be fresher. From the sea directly to the casserole.
FRUTOS DE OTOÑO (October – November)
As the leaves fall and the cold arrives, we receive a lot of joys in form of sweet potatoes, pumpkins, grenades and quinces.
In autumn comes the feast of these fruits, which will be turned into new culinary delicacies elaborated by Alteas best restaurants. Innovation and creativity makes a large number of visitors enjoy participating in these days and in addition getting to know the town of Altea.