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Diari Valencià

Fondillón Restaurant in Alicante Celebrates a Decade of Gastronomic Success

Chef Javier Tortosa leads the culinary proposal combining Alicantine tradition and innovation, establishing it as a city benchmark.

Generic image of a chef plating a dish in a professional kitchen.
IA

Generic image of a chef plating a dish in a professional kitchen.

The Fondillón restaurant, located in the Hospes Amérigo hotel in Alicante, celebrates a decade of trajectory, establishing itself as a space where gastronomy becomes a shared and memorable experience for its customers.

Over these ten years, Fondillón has witnessed numerous gatherings and celebrations, creating memories around the table. Its success lies in a proposal that combines meticulously prepared cuisine, a welcoming atmosphere on the shores of the Mediterranean, and attentive service that transforms each visit into an unforgettable experience.
At the helm of this culinary proposal is Chef Javier Tortosa, a native of Villena. After a solid international career in kitchens in France and Ireland, Tortosa has returned to his homeland with the aim of highlighting Alicantine tradition from a contemporary perspective. His cuisine is based on seasonal and local produce, reflecting identity, technique, and emotion.
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"Since childhood, I have always been curious about cooking; it's something I've always seen in my family. We come from a hospitality family, and I always used to go into the kitchen to see what they were doing. The atmosphere I saw inside a kitchen and what was experienced there really caught my attention."

Javier Tortosa · Chef at Fondillón
The chef emphasizes the importance of product, proximity, seasonality, and updated tradition as pillars of his philosophy. The Fondillón menu always features zero-kilometer raw materials, fresh fish from local markets, and vegetables from the region. An essential ingredient in his kitchen is ñoras, fundamental for the sofritos of many dishes, especially rice dishes.
Rice dishes are the restaurant's star offering, representing the essence of Alicante, its customs, and traditions. For a 100% Alicantine experience, Tortosa recommends the tomato, belly tuna, and salted fish salad, followed by a rice dish and finished with the Alicante Nougat Millefeuille. The restaurant also offers the Barra del Fondillón, with tapas and portions that follow the latest trends.
The recognition from the Macarfi Guide is an honor for the entire team, motivating them to continue growing and maintaining quality standards. Looking to the future, Fondillón aims to continue with its successful offering, constantly innovating and improving, always faithful to its essence and the desire to be a place customers always want to return to.

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