Volta I Volta - Xabia

Puddings or dessert a classic British distinction, here we have some confusion at this worthy establishment whose main courses do not fail to please with their ingenuity , ingredients and execution . The Spanish being so wonderfully talented at ‘flan’ , the cheese cake with grapes and pine nuts was bizarre to say the least : the flavours and textures did not complement . The French raisin toast was stodgy and over caramelised and one great lump of ‘pudding’ the complementing ice cream excelled . I wondered if there were two chefs in the kitchen or one with a forte for entrée, main but lacking experience in ‘postre’.

This was our first visit to this lovely little restaurant in the old town. The 25euro lunch menu was superb, and best of all, they could make almost everything gluten free for me ! We started with a white bean and prawn soup, then a lamb millefeuille (thin slices of potato rather than pastry then seabass saltimbocca, and finished with a carrot mousse dessert everything bursting with flavour, and the staff were so friendly and helpful. Can’t wait to go back

I’m very pleased I booked as folk who went on spec were turned away. Delicious food, sensible rather than vast portions, just right for us. Very fine cooking with lovely combinations and innovative ideas including the amazing carrot semifreddo!

In the heart of the historic center and a leap of tourist agglomerations, we find this restaurant where traditional recipes with a signature take the lead. it is recommended if you have the opportunity not to lose yourself enjoying some of that rice.

I will try the menu if you have me! a menu of 3 dessert dishes very simple and well prepared, I will try the menu again, congratulations!