Following a comprehensive renovation, the establishment, owned by the Ascolese family, is conceived as a house with its own soul, inspired by the Costa Blanca surroundings. The name derives from a family tradition of gifting a handwritten recipe book to daughters upon marriage, symbolizing a sincere welcome and attention to detail.
The culinary offering, a fundamental pillar, is led by chef José Manuel Miguel, recognized with a Michelin Star and 2 Repsol Suns. The restaurant Beat (1 Michelin Star, 2 Repsol Suns) features signature cuisine blending French technique with Mediterranean soul, using local produce and the hotel's own garden, now with an open kitchen for enhanced diner interaction. The bistro Komfort (Bib Gourmand Michelin) focuses on reinterpretations of rice dishes, grilled items, and Mediterranean plates, such as veal tartare with anchovy or Calp's white shrimp.
The gastronomic experience extends to the Lounge Bar, offering signature cocktails and bites that reinterpret Mediterranean tradition. At the recent reopening, attendees enjoyed delicacies like Gillardeau oysters, Iberian ham, and foie gras, paired with Althaia beers and Taisne Riocour champagnes.
Bárbara Ascolese, chief property & design officer, emphasizes the creation of a Mediterranean home with materials, colors, and elements connected to the territory, where gastronomy respectful of local produce is central.
The hotel provides personalized experiences such as golf at top Costa Blanca courses, visits to exclusive wineries and olive oil mills, or excursions to the Calp fish market and fishermen's guild. It also promotes biodiversity by sponsoring a beehive in the Montgó Natural Park, supplying honey for à la carte breakfasts and a line of own-brand products. The cultural program includes the Cookbook Writing Award, an annual short story contest for young people.
The spa will soon reopen with the wellness concept The Salt Collection, inspired by the Salinas de Calp (Calp Salt Flats), offering holistic treatments and practical workshops. Room amenities also align with this Mediterranean philosophy.
The Cookbook aims to join the international association Relais & Châteaux, an aspiration aligned with its demanding quality standards.
The hotel is part of the AR Hotels & Resorts group, which also manages the AR Diamante Beach, featuring gastronomic offerings like Audrey’s (Michelin Star), Amas, and Onami, under the direction of chef Diego Laso.
