Explore the exquisite menu at Restaurante Koiné Bistró Alicante, where Andalusian and Mediterranean culinary traditions blend into a unique gastronomic journey.
Starters to awaken your palate.
Begin your meal with a selection of refined starters that showcase the freshest oysters served in various creative styles, such as natural, with palo cortado mignonette, or complemented by pistachio ajoblanco and pickled sea fennel. Try the warm oyster with a citrus beurre blanc for a zesty delight. For a refreshing twist, the coconut and almond ajoblanco topped with pineapple granita and mint offers an invigorating start. Meat lovers can savor the Coppa de vaca vieja paired with fried Marcona almonds or indulge in the tender confit piglet ear with Iberian sauce.
- Ostra al natural – Fresh oysters to start your culinary adventure.
- Ajoblanco de coco y almendra con granizado de piña y hierbabuena – A refreshing chilled almond and coconut soup with pineapple granita and mint.
- Oreja de cochinillo confitada y crujiente con salsa ibérica – Crispy confit piglet ear with rich Iberian sauce for the adventurous palate.
Mains that captivate the senses
For the main course, savor dishes that artfully combine local seafood and premium meats with innovative techniques. The tomato, burrata, pistachio, and citrus air salad offers a fresh and colorful start. Dive into the green gazpacho with seasonal vegetables and fresh Santa Pola prawns, or try the red corvina ceviche with sweet corn for a burst of vibrant flavors. The menu also features tender ventresca of red tuna with Padrón peppers and delicately cooked seabass in extra-crispy tempura with roasted piquillo pepper sauce and parsley mayo.
- Nuestra ensalada de tomate, burrata, pistachos y aire cítrico – A vibrant salad blending fresh tomato, creamy burrata, crunchy pistachios, and citrus foam.
- Corvina, manteca colorá y beurre blanc de yuzu – Delicate corvina fish paired with spiced manteca colorá and yuzu beurre blanc sauce.
- Pluma de cerdo ibérico macerado en koji, ñoquis de patata y salsa de queso Payoyo y pesto – Iberian pork marinated in koji, served with potato gnocchi and Payoyo cheese pesto sauce.
Delectable desserts to end your meal
Indulge your sweet tooth with innovative desserts like the vanilla millefeuille layered with white chocolate namelaka and peanut ice cream or the rich Payoyo cheesecake accompanied by burnt sheep’s milk ice cream and stewed strawberries. The caramelized rice pudding with vanilla and the flan inspired by tocinillo with palo cortado caramel, chicharrón cookie, and citrus foam offer comforting yet refined endings.
- Milhoja de vainilla y namelaka de chocolate blanco con helado de cacahuete – Vanilla millefeuille with white chocolate cream and peanut ice cream.
- Tarta de queso Payoyo acompañado de helado de leche de oveja quemada con fresas estofadas – Payoyo cheese tart with burnt sheep's milk ice cream and stewed strawberries.
Drinks and specials to complement your dining experience
Complement your meal with an exquisite selection of wines and expertly crafted cocktails available at the bistró. Although the menu focuses on showcasing dynamic dishes, the beverage offerings are curated to enhance every flavor. The attentive service ensures each recommendation elevates your dining experience.
