A High Gastronomic Standard with a Fusion Twist
At Mi AlmaZara, a boutique hotel in Jávea, the restaurant showcases a high level of gastronomy by blending Mediterranean ingredients with the innovative techniques of Nikkei cuisine. Chef Eduardo shares, “What we want to do is to demonstrate a high gastronomic level, using Mediterranean products.” Through this unique fusion, each dish enhances the natural flavors of the region, creating a harmonious dining experience.
A Focus on Freshness and Balance
Central to the restaurant’s philosophy is the focus on freshness. “We like to take advantage of the freshness of each product,” Eduardo explains, ensuring that every dish reflects the quality and vibrancy of Mediterranean ingredients. This attention to detail is rooted in the belief that food should offer balance, both in flavor and in the overall dining experience. As Eduardo states, “The idea of the hotel and Nikkei cuisine are very similar, because for me the cuisine should show balance, love, and peace.”
A Sensory Experience of Relaxation
Dining at Mi AlmaZara is designed to be more than just a meal; it’s an opportunity for guests to relax and disconnect. “It should be a moment of relaxation and disconnection,” Eduardo says, emphasizing the importance of creating a serene environment. His goal is for diners to leave feeling refreshed and invigorated. “During the dinner we want to achieve an experience that makes them feel good and awakens their senses, which are often asleep in other places.”
Nikkei Cuisine: Versatile and Surprising
Nikkei cuisine’s versatility is a key feature of Mi AlmaZara’s menu. “Nikkei is very versatile. It can be adapted to any territory with many products, as it does not follow a specific rule,” Eduardo notes. This adaptability allows the restaurant to surprise and engage guests, especially when Mediterranean ingredients combine seamlessly with Nikkei techniques. “There are many unique products in the Mediterranean that can combine very well with the flavors and techniques of Nikkei, which we believe can surprise and attract the attention of the customers who visit us,” he adds.
Ultimately, the only guiding principle is respect for the culinary influences of both Japan and Peru. “The only rule is to respect the influence of the Peruvian and Japanese products, flavors, and techniques,” says Eduardo, ensuring that each dish maintains the integrity of its cultural roots while offering something new and exciting to the diner.
Contact Details
Address: Ctra. de Jesus Pobre, 161, 03730 Xàbia, Alicante
Phone: 623 21 04 13