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 2021 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 for the 2021 season. 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 Montiboli defines the personality of the starters of this new menu. With the vegetables grown in our ecological farm El Clot as a common thread, chef Sanz offers different alternatives from the sea and the land built from a traditional base, but achieving the most up to date results.
If we look inside, foie is still present in the Restaurant Emperadors menu, remaining one of the most acclaimed dishes by the diners and guests of the Hotel Montiboli. For this season, Jean Marc proposes a new contrast in which the classic red fruits are combined with hazelnuts and beets to accompany this delicacy of European cuisine in a truly surprising way. Nor can you miss the very personal salad supreme in which each product shines on its own.
If you are more for seafood, the Almadraba Tuna, seasoned with the very traditional pebrereta, one of the most authentic flavours of Villajoyosa, will be the best choice to enjoy a combination of tastes in your mouth. If we are talking of a reinvented tradition, the tomatoes from our El Clot farm accompanied by pericana (100% Alicante) with roasted tomato ice cream and siphon cake you will not be able to resist.
But if fusion is your thing, we have introduced a recipe that, recently imported from Japan, is going around the world. Ramen has come to Europe to stay, and at the Hotel Montiboli we have our own version by incorporating the culinary wisdom of our land. Do you dare?
From the Sea…
Let's not leave the East just yet. The fish menu, always brought directly from the Lonja de Villajoyosa (auction market straight from the sea), is premiered by the delicate sea woodcock, this time accompanied by a guioza or dumpling stuffed with its liver. An explosion of flavour and intensity of the sea.
Monkfish and corvina, considered the king and queen of the bay of Alicante, star in two dishes accompanied by clams and clotxins (small mussels) from the area along with juices resulting from the reduction of different stews that concentrate flavours as characteristic as saffron or Caldero Vilero .
Finally, for those who want to be surprised with an exotic touch, the Emperador restaurant offers a confit cod in extra virgin olive oil from El Clot with curried cauliflower tops. Quite a contrast!
From the land…
From the central market we bring the best meat daily to complete the gastronomic proposal of the Hotel Montiboli. Chef Jean Marc selects the best 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.
The wine made from the Monastrell grape, with a designation of origin in the province of Alicante, marinates the Iberian cheeks while the nisperos (medlars) from Callosa d'En Sarría, also with their own geographical protection, accompany the duck breast, bringing to the coast the essence of our mountains.
Nor can you miss the lamb garret, flavoured with cocoa, as it could not be otherwise in a municipality with such a chocolate tradition. Or the sirloin. One of those classics that lasts over time.
The dessert …
Every great menu needs a climax 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 from traditional sweets such as crema quemada (crème brule) with citrus essences and Villajoyosa chocolate cake or opt for more exotic dishes such as crispy sheets of milk or caramelized ravioli. You will always be right.
Perhaps you had thought of escaping to the Hotel Montiboli 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 it, even if you are not staying at the hotel, by phoning 965 89 02 50- and enjoy a memorable gastronomic experience. Summer 2021 is here!
Articles published in 2018