23/05/2022
We launch a new menu at the Emperador Restaurant
Our dedication to guaranteeing a first-class gastronomic offer is one of the hallmarks that distinguish the Hotel Montiboli. By, knowing the rich culinary legacy of Villajoyosa, it could not be otherwise.
The Emperador Restaurant, which for another year has been included in the Alicante Gastronomic Guide 2022 for providing a unique experience to those who seek to taste the authentic flavours of the Mediterranean, is the perfect setting to experience it first-hand. Always while sitting at the table with the sea by your side.
Our chef Jean Marc Sanz knows how to raise the potential of the best products from the sea and the surrounding land around us to the maximum to achieve those surprising and unforgettable flavours that characterize his cuisine so much, and that constitute an unavoidable appointment every year for the most demanding palates. .
Next, we review the menu of the Emperador Restaurant. A gastronomic proposal where flavour and tradition merge with the avant-garde to offer dishes brimming with personality with the different raw materials of kilometre 0 as it’s protagonists. Discover a new sensation every day of your stay!
To start …
The environment of the Hotel Montíboli defines the personality of the starters of this new menu. With the vegetables grown on our El Clot ecological farm as the common thread, chef Sanz proposes different alternatives marked by the sea and built on a traditional basis, but achieving the most up-to-date results. Our Clot tomatoes are served in the form of carpaccio combined with burratinas (cheese) and salted fish, in a daring combination, that is being really praised by diners.
Continuing with the salted and smoked dishes, the chef has invented fresh and very tasty dishes that are a true taste of the sea. The red tuna pastrami or Callosa d'En Sarrià avocado accompanied by grilled smoked eel will delight the most demanding palates. And, of course, the traditional roe and mojama de mullet, which are the queens of the classic Alicante salted fish. A complete twist to our most classic cuisine.
As for the hot starters, the products of the sea once again monopolize all the protagonist. The most traditional stews are represented with the Norway lobster tail seafood mix or the Valencian clòtxina (mussles) cream soup and Mediterranean frying with a proposal based on, fresh from the bay, ray fish seasoned with ñora romesco, a kind of essential dry pepper in Alicante gastronomy. In addition, this year the octopus presented in a most original way based on onion crumbs or the open red prawn omelet with touches of young garlic, stand out. A true delight for the senses that reinvents another of the classics of Spanish cuisine.
From the Sea…
The fish menu, with fresh fish brought directly from the Lonja de Villajoyosa, is premiered by the Villajoyosa-style moray eel stew with potatoes and tripe. An explosion of flavour and intensity of the sea.
Monkfish and sea bass, considered the king and queen of the bay of Alicante, star in two separate dishes accompanied by clams, prawns and clotxinas from the area washed down with juices resulting from the reduction of different stews that concentrate such characteristic flavours as saffron or the authentic vilajoyosa stew.
Lastly, for those who wish to be surprised with an exotic touch, the Emperador restaurant proposes a cod confit in extra virgin olive oil from El Clot with crispy cauliflower and crusts. ¡Quite the contrast!
From the land…
From the central market we bring the best meat every day to complete the gastronomic offering of the Hotel Montíboli. Chef Jean Marc selects the pieces to offer truly succulent bites to meat lovers. And once again, the flavours of the area are incorporated into the dishes in the form of unique accompaniments combined with surprising ingredients imported from faraway places.
The flavour of the Mediterranean mountain is concentrated in the lamb's garreta, flavored with native herbs such as rosemary and the citric flavor of lemon. And if there is a classic that remains on the menu every year, it is the beef tenderloin. One of those dishes that last over time and that this year we accompany with a touch of peanuts and honey.
The selection is completed by another of our classics, such as the duck magret accompanied by the sweetness of red fruits, and the one that is being discovered as one of the great flavours of the season: the puff pastry stuffed with crumbled veal ribs with touches of curry. A reinvention of the classic English pie a signature of our chef Jean Marc Sanz.
The dessert …
Every great menu needs a culmination to match. For this reason, Jean Marc has designed a range of desserts to conclude your experience as it deserves. A picture is worth a thousand words…
Choose between traditional sweets such as torrijas, (a form of French toast) with citrus essences, cheesecake and Villajoyosa chocolate cake or opt for more exotic dishes such as tropical meringue or caramelized ravioli. You won’t go wrong.
Perhaps you had thought of escaping to the Hotel Montíboli for its service, facilities and its fantastic location. But surely now gastronomy will be one of the main reasons for you to visit us. Reserve your table at the Emperador restaurant -you can do so, even if you are not staying, by calling 965 89 02 50- and enjoy a memorable gastronomic experience. Summer 2022 is here!
