The El Alto Group, known for its catering and event services, is now entering the mid-to-high-end restaurant sector with the Valencia Best Places initiative. The goal is to create hospitality projects that go beyond the plate, offering a complete experience. In this context, they have acquired venues such as Tatel, Atenea Sky, El Estibador, and, as a spearhead, Maravella.
Recently, the group has incorporated the Saití restaurant into its structure and hired a renowned chef to boost creativity across all its brands. The manager of Maravella expresses great enthusiasm for the project's evolution, which promises ambitious new proposals in the future.
At Maravella, the chef showcases his best, creating a beautiful and pleasant space. The restaurant is capable of accommodating couples, work groups, and corporate events, ensuring that each client enjoys a special moment without disturbance. This is achieved through a myriad of spaces that open and hide, taking advantage of the large terraces and small porches distributed throughout the building.
To add personality to the proposal, the property manages a peripheral orchard next to the restaurant. Although it cannot exclusively sustain itself from it, this production orchard, with a considerable area, invites customers to learn about the rhythms and tasks of the field from the farmer.
Maravella's gastronomic proposal is based on evolved Mediterranean cuisine. Rice is one of the restaurant's pillars, offering a fine collection of varieties (mostly dry) and daring with traditional recipes such as Valencian paella or 'arròs en fesols i naps', with a precise cooking point and natural flavors.
The starters oscillate between pure market cuisine, such as steamed cockles or garlic white prawns, and more evolved dishes that seek to give a new twist to simple ingredients, such as grilled leek with cashew romesco or artichokes with jowl. Some of these well-designed recipes occasionally show a certain lack of balance in the seasonings during their execution.
The El Alto Group seems to have found a market niche in the intermediate scale of gastronomy, offering quality food for an average price of 50 euros in spacious yet pleasant settings. Maravella is a good example of this philosophy, with great potential for success.
