Olea by SERAWA
is tradition evolved.
From the hand of our young chef Germán López, disciple Nazario Cano, Michelin star , we embark on a journey that we hope will thrill you as much as it does us.
Our cuisine is simple, based on the utmost respect for the product and the intense and traditional flavors of our land and sea. We work daily with farmers, master bakers, butchers and fishermen of the area, with the commitment to help, promote and preserve our gastronomic tradition.
We have carefully selected our suppliers to always have local products. The salty cocas, the sweet ones and the empanadillas are brought by Pedro from a famous bakery in Teulada. The sausages and artisan cheeses come from small artisan producers in Jalón. The jams are made by Juanjo, an endearing farmer from Jávea. The care and staging make our breakfast buffet the best in the area.
Our rice dishes, in Paella or Caldero. With a boat bottom worked conscientiously, with all the traditional flavor of the Mediterranean Sea and this land rich in vegetables: tomatoes, onions, garlic, eggplants and zucchini from our organic garden. Surprising, fresh and fun starters. Cared for with the utmost care.
And our star dish: Gazpacho de Barca. A unique delicacy with Monkfish or Grouper and finished with Honey from Gata de Gorgos.
The Embers of the Night.
Sins and seafood from the fish market roasted in our charcoal oven, always fresh. Premium meats and grilled vegetables from our organic garden. Authentic, smoky and intense flavors that make our palate a gastronomic feast.
Rices and embers. Land and Sea Good appetite!
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