La Perla Javea — Restaurant in Xàbia

Right on the promenade, with a bright, modern interior and a terrace overlooking the Mediterranean. The window and terrace tables are in particular demand at sunset, so book them at least two to three weeks ahead at weekends. In the middle of the room is a built-in wine cellar with temperature and humidity control, visible to all guests. The kitchen buys fresh every day at the Xàbia fish auction. The speciality is the arroces and fideuàs, up to twelve variations, for a minimum of two people. Recommended: the turbot with pil-pil sauce. There's also grilled meat and fish. The wine list has more than 150 references, with an emphasis on Iberian wines (fresh Albariño, mineral Mediterranean whites and structured reds), supplemented with Champagne and classic European names. The sommelier is happy to advise on wines for rice dishes or grilled fish.