Like its history, Xàbia's cuisine is intimately linked to its splendid geographical location. The majority of the fruits and vegetables are grown in the fertile valley of Sant Bertomeu and in its orchards whose soil is frequently enriched by silt when the Gorgos River overflows. Xàbia also benefits from its privileged relationship with the sea as evidenced by the local cuisine with its rich varieties of fresh fish, seafood and shellfish, commercialized under the quality trademark: “Pescado y marisco de la bahía de Xàbia” (Fish and Seafood from the Xàbia Bay). In addition to fish and seafood, another unique and valuable product is the "erizos de mar" (sea urchins) which are usually served with bread or in dry rice dishes.
Other essential products in the daily diet of the local cuisine include legumes, rice, cereals, spices such as saffron and "ñora" (dried red peppers) as well as dried fruits such as figs, tomatoes and raisins.
It is also possible to find tasty salazones (salted fish) such as pickled and salted anchovies, tuna, albacore tuna, as well as delicious “Borreta de melva” (Mackerel stew) and dried octopus.
As "Tapas" and Appetizers, we highlight "Esgarrat" (Grilled red peppers, cured cod, garlic and olive oil), "cocas" (cakes), "caracoles" (snails), "els Capellans" (Poor Cod), "habas hervidas" (boiled broad beans) and "Sang amb ceba" (boiled blood fried with onion).
"Guisos" (Stews) such as "Putxero" (Meat and/or vegetable stew), "Polp amb penca" (Octopus with Swiss chards), "Madroc" (Cauliflower, potato and cod stew), "Borreta" (Fish stew) and the "Fava pelada" (Faba bean stew).
Among the Arroces (Rice dishes), you may choose among “Arroz a banda" or "Arroz a la Marinera" (Seafood paellas), "Arroz al horno" (Oven-baked rice), "Paella con boquerón y espinacas" (Paella with anchovies and spinach), “fesols i naps” (Rice stew with beans and turnips), "Arroz negro" (Seafood paella in squid ink) and the "Arroces melosos con bogavante y langosta" (Stewed rice with lobster).
The Pescados (Fish) permit the preparation of delicious dishes such as “Suc roig” or “Cruet de peix” (Assorted fish stews).
Among desserts, we highlight those prepared with typical products from this region such as almonds, oranges, raisins and figs. Typical examples of desserts include: Tortà de Almendra (Almond flat bread), the Pastissets (Stuffed fried cakes with filling), "Coca María" (Sponge cake), the "Sopà" (Crème caramel), the "Casca" (Ring-shaped cake) and the"Pelota dulce" (Sweet bread-balls).