Atalaya

Located on the ground floor of an apartment block close to the marina, this pleasantly renovated restaurant features a space adjoining the wine cellar for aperitifs and appetisers, three welcoming Mediterranean-style dining rooms, plus a modern open kitchen enabling the team here to interact with guests. Young chefs Alejandra and Emanuel met in the kitchens of award-winning chef Martín Berasategui’s three-Michelin-star eatery in Lasarte-Oria, one of the restaurants which taught them to perfect contemporary techniques and identify the values of haute-cuisine that they were keen to introduce when they set out to realise their own dream together. Here, you’ll find modern, creative cuisine with a strong emphasis on presentation, textures and a skilful combination of ingredients. Take your pick from the three set menus available: Llaüt (lunch midweek), Bergantín and Goleta. Make sure you try the unforgettable Vinaroz king prawns “al ajillo”!

Female-led kitchen and Michelin recognition

• Atalaya is led by a creative chef duo, Alejandra Herrador and Emanuel Carlucci, with Alejandra highlighted on the restaurant's site; the team earned recognition as a 'young promises' award winner in the Comunidad Valenciana in 2019 and Michelin stars in 2022 and 2023.

The Goleta degustation and table-wide ordering policy

• All menus include bread, and every menu must be ordered for all diners at the table; the Goleta menu is time-limited and available only until 14:30 and 21:30 due to its duration.

Conflicting accounts of when Atalaya earned its Michelin star

• Some sources (e.g., Cazahar) state Atalaya earned its first Michelin star in 2021, while the restaurant's own site lists Michelin stars for 2022 and 2023, indicating a discrepancy in the star history.

Signature Ingredients

• Local seafood and Mediterranean fish from the Castellón coast: Atalaya emphasizes using the best local ingredients, with seafood and fish taking a central role in many courses. The dishes highlight the Mediterranean sea's flavors, sourced from nearby waters and seasonal availability, and prepared with refined, modern techniques that honor the seafood's natural quality.
• Rice dishes (arroz) as a recurring signature element: The menu architecture and the restaurant's philosophy often place arroz-based preparations at the forefront, reflecting regional rice traditions and the chef's creative reinterpretations that elevate the humble grain into centerpiece courses.
• Seasonal vegetables and herbs from Castellón and surrounding Valencia region: A focus on fresh, seasonal produce sourced from the local landscape, including vegetables and herbs, provides the greens and aromatics that balance seafood and rice, demonstrating terroir and Mediterranean produce.