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Rice is the star dish at Alfonso Mira, the restaurant that masterfully combines tradition with the avant-garde from its evocative estate surrounded by gardens.
Behind this restaurant in Aspe are the brothers Teo and Alfonso Mira, who give their name to this institution of Valencian cuisine that feeds on a powerful dialogue between origin and land.
Rice with rabbit and snails on vine shoots
On its menu, a star rice dish that the culinary guru Ferran Adrià considers ‘the best in the world’ dazzles. And that is the paella with rabbit and snails cooked on vine shoots. A dish that was first created by the Mira brothers’ maternal great-grandmother, who worked as a cook at the inn in Aspe.
This emblematic recipe, which has been reworked over the years by generations of Alicante families, stands out for its deep flavour and the quality of the local ingredients, and is thus positioned as the great speciality of this restaurant, served for just 16 euros per person.
It is a dish that chef Alfonso Mira reinterprets in a gourmet key thanks to his Senia-Bahía variety rice, and the incorporation of special ingredients such as a small rabbit from Alicante breeders or Serrano snails that have led him to captivate critics at major congresses such as Lo Mejor de la Gastronomía, fairs such as Fitur, as well as in gastronomic temples such as the Martín Berasategui Restaurant in Lasarte.
