Tula

If everyone is talking up a restaurant, it must be doing something right! In this unpretentious eatery overlooking Arenal beach, couple Borja Susilla and Clara Puig offer guests enticing dishes with the essence of the Mediterranean in which their training in leading restaurants (they met while working with chef Quique Dacosta) is clearly evident. Choose between an array of market-inspired specials (fresh fish, in particular) that you won’t find on the menu as well as a seven-course tasting menu and many dishes designed for sharing. The latter can be ordered as half-plates so that everyone can create their own menu and taste lots of dishes. Make sure you order the shisho leaf taco with pancetta, smoked eel and misonnaise, the delicious pig’s ear, and the potato fritter with a seafood sauce and San Antonio cheese, the latter a successful tribute to this maritime-inspired recipe.

Ike-Jime: humane, umami-rich fish preparation

• Tula coordinates with a local fishing family each night and uses the Japanese desangrado method Ike Jime, a more humane way to sacrifice fish that also concentrates texture and umami.

A six-square-meter kitchen powering a Michelin-starred experience

• The restaurant operates in an incredibly small kitchen of about six square meters, yet holds a Michelin star, highlighting exceptional efficiency and design.

A constantly evolving menu with daily off-menu surprises

• The main carta changes completely twice a year; in addition, the team serves surprise off-menu creations daily based on the freshest local ingredients.

Signature Ingredients

• Ike-Jime prepared local fish (Mediterranean species): Sourced from a family of Jávea fishermen (Garreta family); the fish are bled and treated with the humane Japanese Ike-Jime technique, yielding a very tender, pristine flesh with intensified umami and a distinctive texture that underpins many of Tula's seafood dishes.
• Seasonal Mediterranean fish and seafood from local producers: Daily selections of fresh catches from the Costa Blanca coast, chosen for their seasonality and quality, reflecting Tula's philosophy of honest, Mediterranean cooking.
• Local game meats and artisanal regional produce: Dishes feature cazas (game) and other high-quality ingredients from regional farmers, hunters, and craftsmen, highlighting sustainability, provenance, and a strong connection to Jávea and the Levantine culinary tradition.