Nestled in the countryside near the Macizo del Montgó natural park, you will find this modern villa that resembles the upscale country houses of the area. Alberto Ferruz leads in the kitchen and Pablo Catalá in the dining room. The concept they created is unique, where tradition and the gastronomic history of the Jávea region are combined with influences from other countries. Dishes not to be missed include Ferruz’s trio of tuna loins cured three different ways and sea eel from Perelló with cauliflower juice and sea noodles.