The Costa Blanca is a great place to eat! The region is known for its authentic flavours that you often only find in this region, such as fresh fish, seafood, rice dishes and of course Spanish classics with a local twist. Here are a few typical local favourites that you should not miss. Ready for a tasty road trip through the region?

Esgarraet

What is it? Cold salad of salted cod, roasted peppers, garlic and olive oil.

Why unique? Everything is torn by hand – no knife involved!

Where does it come from? Valencian region, but strongly linked to the province of Alicante.

Why local? The salted fish and peppers often come from the local market, perfect for warm coastal days.

Red Gamba from Denia

What is it? Large deep red shrimp, simply prepared – usually grilled with sea salt.

Why unique? They are caught at great depths, which gives them an intense flavour.

Where does it come from? From the waters of Dénia, a fishing town on the northern Costa Blanca.

Why local? These shrimps are so famous that every year a cooking competition is organized around them in Dénia.

Pericana

What is it? Spicy tapa of dried peppers, salted cod and garlic in olive oil.

Why unique? Made with ñoras , a typical pepper from the region, and often served on a baguette.

Where does it come from? Mostly popular in Alcoy and the inland of Alicante.

Why local? Pericana originated as a shepherd's dish: long-lasting ingredients and pure flavours.

Coca de Mollitas

What is it? Savory, flat pie with a crispy crumb layer (mollitas) of flour, oil and salt.

Why unique? The texture – crunchy on top, soft underneath – and often served as street food.

Where does it come from? Typical of Alicante city and surrounding villages.

Why local? Local bakeries make them fresh daily, often for holidays or as a merienda (snack).

Horchata and Fartons

What is it? Refreshing plant-based drink made from chufas (tiger nuts), with long sweet buns for dipping.

Why unique? It is served ice cold and has a slightly nutty, almost vanilla-like flavour.

Where does it come from? Mainly from Alboraya near Valencia, but extremely popular throughout the Costa Blanca.

Why local? Many horchaterías (specialty shops) along the coast still make it artisanal, using local chufa.

Arroz al horno (Baked rice)

What is it? A casserole with rice, chickpeas, black pudding ( morcilla ), pork ribs, tomato and potato. Often flavoured with garlic and saffron.

Why unique? The rice is first cooked in broth and then baked in a ceramic dish – that gives a crispy crust!

Where does it come from? Typical for the region around Xàtiva, but found all over the province of Alicante.

Why local? It’s a leftover dish, ideal for Sundays and family meals – you’ll often find it in traditional casas de comidas (home restaurants).

Polp amb penques

What is it? A stew of octopus ( polp ) with cardoons ( penques ), a vegetable related to artichoke.

Why unique? The cardoon has a slightly bitter taste that combines perfectly with the juicy, long-stewed octopus.

Where does it come from? Commonly eaten in the mountainous region around Alcoy and Cocentaina.

Why local? Originally a winter dish – the ingredients are hearty and locally grown or caught in the winter months.

Paella de montaña (Mountain paella)

What is it? A variation on paella with meat instead of seafood: usually chicken, rabbit and snails, flavoured with rosemary and sometimes artichoke.

Why unique? It has the paella technique, but with the pure, earthy flavours of the interior.

Where does it come from? From the inland areas of Alicante, such as La Nucía, Benimantell or Guadalest.

Why local? This paella was traditionally cooked during farm parties or shepherds' gatherings, far from the sea.

Bollit

What is it? A simple stew of cooked vegetables: potato, carrot, green beans, sometimes onion and zucchini. Often served with olive oil or alioli .

Why unique? It’s the definition of simplicity is strength – often eaten with salted fish or a hard-boiled egg.

Where does it come from? Found in almost every village in the region, but especially in the inland areas around Elda, Petrer and Villena.

Why local? It is the regional Lenten dish, made with ingredients that were always available from local farmers.

Coca a la calda / Coca amb tonyina

What is it? A savoury pastry pie with tuna, onion, pine nuts, sometimes peppers and anchovies. A la calda means “closed coca”, so with a layer of pastry on top.

Why unique? A kind of Valencian empanada – richly filled, perfect for on the go or at parties.

Where does it come from? Very typical of the city of Alicante and its surroundings, especially around the San Juan festival in June.

Why local? Tuna used to be salted and preserved, perfect for a sunny climate with little cooling.

Turron

What is it? Sweet candy made from almonds and honey, in hard ( Alicante ) or soft ( Jijona ) form.

Why unique? Only genuine turrón may carry the “Turrón de Jijona/Alicante” quality mark.

Where does it come from? Jijona (Xixona), just inland from Alicante.

Why local? This is where the almonds grow and the honey is produced – you can even tour the factories.

Pastel de Boniato (Sweet Potato Pastries)

What is it? Small, round or crescent-shaped pastries filled with a sweet filling of boiled sweet potato ( boniato ), sugar, cinnamon and sometimes lemon zest or almond meal. They are wrapped in a thin, crispy dough and often sprinkled with icing sugar.

Why unique? Unlike many desserts that use fruit or cream, the sweetness here comes from boniato – something rarely seen as a dessert filling in other cuisines.

Where does it come from? Mainly popular in the interior of the province of Alicante, such as in Elche, Alcoy and Jijona, but also on the coast around Dénia and Benidorm.

Why local? The boniato (white sweet potato) thrives in the warm, dry climate of the region. Traditionally made around Christmas, this dessert can now be found all year round at traditional bakeries ( hornos tradicionales ).

Whether you’re strolling along the coast with a glass of horchata in hand, or delving into the rich flavours of the interior with a plate of arroz al horno, the Costa Blanca is so much more than sun, sea and sand. It’s a culinary journey of discovery full of tradition, love and pure ingredients. So pop into a local taverna, let yourself be surprised by unknown flavours and taste the soul of this region – bite by bite. Buen provecho!