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 to offer very special and different top quality dishes using local products.
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).
Please mention JAVEAMIGOS when visiting VOLTA I VOLTA.
Due to limited capacity and social distancing restrictions, early reservation is essential.
NEW YEAR’S EVE 2020
To be collected from the restaurant by 7.00pm on NYE.
- Calle Santa Teresa, 3
03730 Jávea (Alicante)
Telephone: 965 04 28 23Email:
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- : 13:00 - 16:00, 20:00 - 00:00Mon13:00 - 16:0022:00 - 00:00TueClosedWedClosedThu13:00 - 16:0020:00 - 00:00Fri13:00 - 16:0020:00 - 00:00Sat13:00 - 16:0020:00 - 00:00Sun13:00 - 16:00
Steamed Soya beans with garlic dressing, chill and Iberian ham
Butterbeans sautéed with rosemary
Bread with seaweed alioli
Red pepper stuffed with fresh cheese and anchovy
Pickled mussels, sesame emulsion and Pochas beans
Salted Monkfish, tomato confit, crunchy peanuts and herbs
Puff pastry, sous-vide Guinea foul and summer mushrooms
Rabbit terrine with pan fried foie gras, shallots and pickles
Home cured tuna belly with Pericana sauce and black garlic
Cuttlefish in two textures: grilled cuttlefish and flamed shavings with blood sausage and gnocchi
Crispy eel and duck magret, Butterbean and green bean sauce
Grouper with new potatoes, seafood Carbonara and red pepper juice
Tuna belly with Titaine pastissets
Catch of the day
Suckling pig in crab juice with buttered celery
Char-grilled Angus beef short rib with sautéed cucumber and fried almonds
Grilled lamb loin, pepper stuffed with lamb, aubergine and black olives from Aragon
Torrijas: homemade French toast with raisins and ice cream
Creamy chocolate with peanut foam and cocoa cookie
Fig strudel with sweet potato and rose water
Selection of cheeses with quince paste