The overt minimalism of the Arrop in Gandia makes for a spectacular contrast with the lavishness of the dishes served up in this 30-seater , which has rightfully earned its place as one of the city’s unmissable eateries. It is run by Mari Carmen Bañuls and Ricard Camarena, who has revealed himself to be an unquestionable master of earthy cuisine with a modern twist – a skill that has earned him a Michelin star while still in his early thirties. Starters such as Gamba de Dénia (Dénia prawn) or Cremoso de torta del Casar con trufa, anchoa y consomé gelé (cream of Torta del Casar cheese with truffles, anchovies and consommé gelé) and rice dishes such as Bogavante y coliflor (lobster and cauliflower) or Pichón, boletus y trufa (rice with young pigeon, ceps and truffles) provide a taste of Camarena’s artful blending of surf, turf and the seasons. The gastronomic experience at Arrop is then perfectly rounded off by a competitively priced wine cellar brimming with wines to enjoy and to share – exciting wines that encourage reflection and dreaming. (more…)

The Gastronomy of the Mediterranean specialities include the carn al tombet lamb casserole, oxtail with haricot beans, olleta stew from Spain, cod in a garlic and tomato sauce (bacalao al ajo arriero), lentils with srnall cuttlefish, and green beans with potatoes. Grilled meats, cuisine sausages, the local lomo de orza pork loin dish and olla stew, one of Mediterranean most emblematic dishes, are among the restaurant’s most sought-after specialities. (more…)