Beat

Beat reflects the culinary pulse of The Cook Book hotel right from the outset, quickening the heartbeat from the very first bite of your appetisers.This bright restaurant, with its dominant white decor, reflects the true essence of the Mediterranean, providing the backdrop for what promises to be a stunning dining experience, marked by faultless ingredients and a harmony that sees flavours working together to their mutual benefit. Valencia-born chef José Manuel Miguel, the only chef to have been awarded a Michelin star in both France and Spain, continues his quest for excellence, steering what he offers towards his menus (including one that is vegetarian) without neglecting an impressive à la carte. All feature contemporary dishes that combine the vitality of the Mediterranean with the finesse of French cooking. The French influence here is typified by authentic butter from Normandy!

The only chef with Michelin stars in both France and Spain

• Beat’s chef, José Manuel Miguel, is the only chef to have been awarded a Michelin star in both France and Spain, a claim highlighted by AR Hotels' Beat page.

Four distinct menus showcasing French-Mediterranean fusion, with vegetarian option

• Beat offers four curated menus—Étoile, La Nature, Haute Cuisine, and Grand Plaisir—and includes a vegetarian option, illustrating its blend of Mediterranean vitality with French technique.

Normandy butter as a signature element of Beat’s French influence

• The Michelin Guide/Falstaff describe Beat’s French influence as being epitomized by authentic Normandy butter used in its dishes.

Signature Ingredients

• Normandy butter: The French influence at Beat Calp is typified by authentic Normandy butter, a signature ingredient that underpins the restaurant's precise technique and Mediterranean-French fusion. Sourced from Normandy, this butter provides rich, creamy fat essential for emulsions, sauces, and finishing touches, elevating dishes with silkiness and depth that define Beat's faultless textures and balanced flavors.