One of the things that make the Hotel Montiboli special, is the varied and exclusive culinary offer of its restaurants, with a perfect alternative for any occasion. Depending on what you feel like at each moment of the day, you can find it in this paradise by the sea. From informal and fresh options on the magnificent hotel terraces to the delicious avant-garde cuisine of our chef Jean Marc Sanz in the Emperador Restaurant.
Whichever option you choose, you will be assured of the highest quality in the products that serve as fresh raw materials in our kitchens and that change daily depending on the season. This privilege is due to the fact that, in the heart of Villajoyosa, a few meters from the sea, is our Finca El Clot and in it we grow the fruits, vegetables, and even the olives with which the olive oil is made and consumed at the Hotel Montiboli.
On the farm we work following the principles of organic farming and thus we make sure that what was still in the earth yesterday can be put on the table for the enjoyment of our customers today. This way of understanding the cuisine so extraordinary in the tourism sector has served so that in recent months several television channels have noticed the Hotel Montiboli and transferred their recording equipment to Villajoyosa to spend a day with us and witness first-hand how we work to offer our guests the best quality service.
“Aquí La Tierra”: all the tradition of the marine gastronomy of Villajoyosa with an avant-garde touch
A few days ago, we received at the hotel the cameras of the program “Aqui La Tierra”, from Spanish Television. The program, which is broadcast every afternoon on the public television channel TVE 1. It is a programme that travels through the most spectacular landscapes of our country to show viewers the peculiarities of gastronomy, agriculture, fishing or crafts typical of the different regions of Spain.
We spent a pleasant day learning how the striped aubergine is grown, a very characteristic variety of our land, to later combine it with salted fish and nougat, genuine Alicante products, and offer a spectacular idea of what our delicious aubergine means to " la llauna ”with barrel anchovy, oil from its skin and nuances of nougat. Let's learn how to cook it!
- Olive oil
- Spring onion
- Jijona nougat
- Firstly, we roast the aubergines directly over the fire, according to tradition, to obtain delicious aubergines a la llauna. To do this we will have to remove the stalk from the aubergine, clean it and put it a short distance from the flames, not too lively, so that little by little the aubergine is roasted until it is very tender. After removing it from the heat and letting it cool, it will be very easy to remove the skin.
- To prepare homemade anchovies, all the anchovies must be clean, boneless and well dry. We will prepare a bed of coarse salt, and on it we will place a layer of fish, without piling it up, and then cover it with another layer of abundant salt. It only remains to cover them with transparent kitchen paper so that the air does not enter and leave in the refrigerator for at least 24 hours, although much better if we wait until the third day of pairing. After this process we will clean them very well and put them in olive oil to preserve them.
- Place the whole aubergine on the plate and add the anchovy to the side. With a grater we sprinkle nougat crumbs on the plate creating a thin sweet film that will contrast with the saltiness of the rest of the ingredients. To accompany it, we chop a little spring onion and an anchovy to form a kind of false anchovy tartare. We decorate with a branch of rosemary. Delicious!
Terra Viva: the pleasure of zero-kilometre gastronomy on the seashore
The cameras of the Valencian public television ÁPunt also visited us recently to share with their viewers our special way of providing the hotel kitchens with zero-kilometre products grown in our Finca El Clot with all the flavour of the Mediterranean. We enjoyed a sunny morning in the country in which the reporter from the Terra Viva program was collecting with our staff the different ingredients with which we later elaborated a whole menu served on the beach of La Caleta, at the foot of the hotel.
We leave you the recipe for the fantastic Servigroup Hotels, Orange Mousse, adapted so that you can all make it at home.
- 3 oranges
- 3 tablespoons orange liqueur
- ½ lemon
- 6 eggs
- 80g sugar
- 2 dessert tablespoons of Corn starch
- 125 ml whipping cream
- Fresh mint
- Put the liquor in a bowl and then grate the skin of the oranges and the lemon, only the coloured part, after having cleaned them very well. Also incorporate the juice of the oranges.
- Separate the yolks from the whites, reserving the latter in the fridge. Beat the yolks with the sugar for a few minutes until you get a thick and homogeneous paste. At this point we add the juice mixture and the corn-starch and continue beating until everything is integrated.
- Pour the mixture into a small pot and heat over medium heat, stirring constantly so that it thickens without ever boiling. Remove from heat and continue stirring for a while and then let the mixture cool.
- On the other hand, beat the whites to the point of ice peaks with a pinch of salt. Once the desired consistency is achieved, add the sugar and mix until it is integrated without losing the point of the whites.
- Prepare a container with water and ice in which the pot with the orange mixture fits and, after submerging it, taking advantage of this drop in temperature, add the whites with the help of a spatula making enveloping movements. Add the whipped cream and let the mousse cool in individual containers. It is ready to serve!
- For a perfect result, you can decorate it with mint, mango or candied orange. All the flavour of Montiboli in your home!
Did you know that several colonies of bees are in charge of pollinating the tomato plants of El Clot to grow the best tomatoes without pesticides? These and many other curiosities about the cultivation of our products can be found in the report below.
Articles published in 2018