There is more than just paella and rice dishes in the Costa Blanca and Costa Cálida because there are a wide range of every day dishes, dishes that are succulent but not well known. Rural and urban recipes that have been refined with time and the knowledge of its people.

If you immerse yourselves into the base of the area's cuisine, you will be surprised by the exceptional nature of the larder from which is it provisioned, as inside, you will find delicious products of very high quality.

In the pantry, you will find a selection of natural foods of limited production, with ties to specific corners of the region and whose collection, from either the sea or land, has been influenced by the human hand. Homemade food that is, in most cases, associated with its geographical origin.

The artichokes from Benicarló, the packed grapes from Vinalopó, the cherries from the Alicante mountains, the ñoras (very hot peppers) or round capsicums from Guardamar, the honey from the Marina Alta, the prawns from Denia, the hedgehogs from the Alicante coast, the king prawns from Vinaròs, the dates from Elx, the cheese from Nucia, and the oranges and lemons from the numerous meadows, all make up this brief summary of selected repertoire of the region's traditional products. And obviously, without forgetting about the food of industrial production such as the nougat from Xixona and the chocolate from Vila Joiosa.

The gastronomy of the Costa Cálida area can be classified according to the eastern area of Spain, which includes regions that are so different such as Catalonia, The Autonomous Region of Valencia, The Balearic Islands and Murcia. Dispute their differences, the gastronomy does have ties, as the genuine Mediterranean cuisine is prepared in all these places. Although they do have connections, there are three different types of food that can be taken into account: the cuisine from La Mancha in the high plateau area, the food from the vegetable gardens and orchards in the central areas and the cuisine from the Menor Sea on the coast.

The abundant raw materials that are supplied by the fertile meadows that bathe the Segura River are the base ingredients for the numerous, most common dishes of Murcia's cuisine. Products such as legumes and vegetables are essential ingredients for any regional menu, whether they used as exclusive ingredients, stuffed, filled or as a complement. These ingredients are also the origin of very sophisticated gastronomic menus that include some of the following dishes: the "arroz a la huertana", a rice stew with vegetables; the “habichuelas con hinojo y gurullos", a bean stew with fennel and fine, wheat noodles, artichokes with pine nut, lamb and vegetable stew, tomato jam and the famous, traditional and famous “olla gitana", a stew with legumes, vegetables and fruits, but no meat.

Mention must also be made to the important role played by the wines on both coasts, wines that have improved considerably during recent years. Delicious white, red and sweet wines that are ideal for serving with the most incomparable cuisine.

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