all-day dining « Euro Weekly News

At Cala Bandida, every detail matters. Credit: Cala Bandida

Right in the heart of Javea’s port, with privileged views over the Mediterranean, Cala Bandida has become much more than just a restaurant. The venue has recently refreshed its dining areas, offering greater comfort and new spaces both indoors and on the terrace, while retaining its unmistakable style where wood, turquoise tones and carefully chosen details set the scene.

Its culinary proposal remains true to its Mediterranean essence, increasingly open to international influences, under the guidance of Michelin-starred chef Borja Susilla, founder of Tula. Cala Bandida continues with its successful non stop food service concept, keeping the kitchen open from early morning until late at night. Guests can start the day with spectacular breakfasts, brunches and smoothies, enjoy lunches that stand out for their freshness, linger over an afternoon of cocktails and end with dinner in a cosy and welcoming atmosphere.

Highlights on the menu include the mussel Russian salad with espuma, the red tuna tartare with tempura avocado, mango and crispy onion, the black angus sirloin burger with foie, truffle, parmesan, mushrooms, caramelised onion and foie cream, as well as the indulgent horchata French toast served with milk ice cream and cinnamon. Of course, rice dishes are among the stars of the house, from the classic arroz del senyoret to more creative options such as duck leg with boletus and foie, or corvina with prawns and mussels.