BonAmb.

Located in a restored farmhouse on the outskirts of Xàbia, BonAmb blends rustic Iberian architecture with sharp, modernist interiors. Chef Alberto Ferruz leads the kitchen, focusing on a deeply researched interpretation of Valencian and Mediterranean ingredients. The restaurant is known for its seasonal thematic concepts—such as the "Caleidoscopio" menu—which transform local seafood, heirloom rice, and mountain herbs into complex, multi-course narratives. While the technique is contemporary, the inspiration often draws from ancestral regional traditions, like the cliff-fishing history of the Marina Alta. Guests can dine in a sleek, glass-walled dining room or on a manicured terrace that offers views of the surrounding landscape. The experience is highly polished yet connected to the land, supported by an extensive cellar and attentive service.