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VOLTA I VOLTA
ADDRESS C/ Santa Teresa, 3
Javea - Town

TELEPHONE 965 042 823
EMAIL Email
WEBSITE Website
OPENING HOURS
13:00-16:00 Thu-Mon
19:45-22:45 Thu-Mon
Closed Tue-Wed
VOLTA I VOLTA is a beautifully decorated modern yet charming restaurant in the heart of the historic centre which fuses tradition and innovation in both style and taste.

The cooking concepts Chef Carlos and his team have developed are based on the idea of 'New Tradition', bringing back Mediterranean traditional recipes from Valencia and Alicante and giving them a personal, different and contemporary touch with a nod to French and Italian cuisine.

They always use local produce, high quality ingredients to which they add a culinary twist enriched by their travels around the world so that the customer enjoys a different experience. All the pickles, conserves, sauces and marinades are 100% home-made so that everything is served with the best flavours.

Volta i Volta offer Chef Specials, a varying 'menu del dia' and weekly menu as well as the 'a la carte' menu (see below for an example).

Valentines special menu, 14th February, 25 euros
Amuse bouche - Profiteroles with foie gras and Vermouth reduction
Starters - Artichokes, spring garlic and peas with sobrasada (chorizo pate) and mountain essences
Rabit lasagna with potato, celery and mustard
Main course to choose - Jávea Bay baby hake with thistle, citrus emulsion and mussels
Or Smoked Guinea fowl with oak and chestnut consommé
Dessert - Rhubarb sabayon


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Last modified:09-02-2019
VOLTA I VOLTA


Sample Menu for VOLTA I VOLTA
Chef Specials
Layers of Aubergine, Feta cheese, tomato and rosemary
Spaghetti with pistachio and mussel pesto
Hake in brine with fennel consomme and tomato confit

Vermouth hour with tapas
Pickled mussels with chips
Steamed soya beans with chilli garlic and Iberian ham
Butter beans and lime crisps

First courses
Salad of sweet potato, apple, hazelnut praline and Mahon cheese
Tempura Mantis shrimps and artichokes two ways
Cod stuffed cauliflower with seaweed gratin
Iberian pork and red wine terrine
Smoked veal with pickled mushrooms and bread
Cured tuna belly with Pericana sauce and leeks
Razor clam thistles and cured pork cheek

Paella and rice (min 2 persons only for lunch)
Quail and blanquet (seasoned Iberian pork sausage)
Duck and freshwater eel
Cod and aubergine
Lamb and mushrooms
Cuttlefish and kokotcha pasta cooked in paella

Fish
Flame frilled squid with gnocchi, green beans and blood sausage
Grilled eel with beans and turnips
Grouper with topinambur parmentier acid apple and smoked sardine
Snapper with green beans and bean stew

Meat
Charred grilled lamb loin and braised skirt with wild mushrooms
Angus rib of beef with sweet potato, spring garlic and chestnuts
Crispy suckling pig with pickled green pepper and cassoleta cheese

Sweet time
Torrijas! French toast with Jesus Pobre raisins and Mistela ice cream
Chocolate and Orange
Pijama: crème caramel, baked peaches, braised pineapple and ice creams

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