Restaurante Blau Altea

Philosophy of our restaurant.

Blau Altea is a product restaurant, prepared in the oldest way that is known, grilled; conjugated with a selection of rice dishes and a spectacular top-level Nikkei Sushi bar.

Our philosophy is to take care of and give the maximum prominence to the product, avoiding the complicated technical elaborations of avant-garde cuisine and any sauce that can mask the pure flavor of each of the elements used in our kitchen.

We will work with very clear and determined suppliers, referents worldwide and who take maximum care of their products and who also have as our maximum our philosophy of traceability, sustainability and excellence.

The Bluefin tuna is supplied by the Balfegó family of the Ametlla de Mar. World leaders in the fishing of bluefin tuna Sustainable bluefin, fish with the purse seine technique, exclusively fed with blue fish to recover the optimum levels of fat and slaughtered one by one on demand, with the Japanese technique of Ike Jime to guarantee a piece totally free of yake (stress).

The meat of Vaca Vieja Gallega will be of the company Gutrei Galicia, of Monforte de Lemos in Lugo, where the brothers Jose Manuel and Jesús work only with cattle from the northeast of the Iberian Peninsula, cows born, raised and slaughtered in Galicia. No German, Polish or any other imported cows. We will work both your premium Galician cow, and your own brand Roxa d'Ouro, of specimens of more than 10 years specially selected for their taste and infiltration and occasionally when we have the luck, we will have authentic Galician Beef certified work.

Fish and seafood will have 3 origins, the Ría de Pontevedra through Ángel from the company Comesaña, the Bay of Cádiz, through Pedro Paiki from Petaca Chico and our Mediterranean coast, bought directly from the Lonja de Altea, where we have a license own auction.

Our anchovy from Cantabria is prepared by the master canner Rafa López in Alacuás. Buy items of anchovy (engraulis encrasicolus) from the coast of Cantabria where they are decapitated, eviscerated and prepared in salting barrels. They are sent to their facilities in Alacuás, where they are matured for more than a year until they reach their optimum point and where they are later "soaked" and cleaned piece by piece.

The rice dishes come under the direction of the rice master Adolfo Cuquerella, from La Granja Restaurant in Sueca, cradle of the Valencian paella, and member of La Cofradía del Arroz. Elaborating each one of our rices with a different variety that adapts to the demands and characteristics of the same.

The 100% Bellota Iberian ham and the other Iberian products are from Ibericos Maldonado, in the Dehesa Extremeña, the first ham in the world with a DNA certificate. Achieving a 58% profile of oleic acid with traceability of ancestral lines that have been developing since 1962.

The Nikkei Sushi bar will come hand in hand with our friends from The Sushi Room, Valencia. Where we will continue with our product philosophy combined here with its fusion touches that characterizes them and have made them succeed in their two locations in the Levantine capital. The Sushi Room experience will start from the basis of two Omakase menus, that is, at the chef's choice, sitting at the bar and enjoying the best product we have that particular day.

We pay special attention to the allergies and intolerances of our clients, being the great majority of our menu compatible with lactose intolerance, gluten and other allergens (including desserts!).