Al Alba Restaurant

Creative Moroccan Cuisine

Al Alba Restaurant: A fusion of tradition and creativity

Our cuisine is born from the collaboration of Chefs Jaume, from Valencia (Creative Cuisine), and Amal, from Morocco (Moroccan Tradition), uniting technique with profound aromatic richness. The result is a unique offering, where the soul of our dishes lies in contrast and deliberate complexity, seeking a sophisticated balance in every creation.

We achieve this duality through several elements. On the one hand, through the interplay of textures, ranging from the crispness of our Pastelas and Briuats to the rich, mellow flavor of our stews, achieved through slow, low-temperature cooking. On the other hand, through the harmony of flavors and the unique character of each bite; our sauces act as the ideal bridge, playing with acidity and sweetness, while the time-honored use of spices elevates the palate, transforming each dish into a unique, profound, and refined experience.

Kitchen open every day from 1:30 p.m. to 10:00 p.m.

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STARTERS

Cheese and Leek Briouats with Forest Fruit Sauce

Our Cheese and Leek Briuats are a perfect example of our fusion. Their crisp brick pastry envelops a rich filling of confit leek and Jebli cheese with a subtle hint of spice.

This bite of intense flavors is balanced by the vibrant acidity and sweetness of our Forest Fruit Sauce, creating a unique contrast. The dish is finished with a crunchy base of caramelized peanuts, offering a culinary experience where sweet and savory, crunchy and creamy, coexist in perfect harmony.

Harira Velouté, Goat Cheese and Corn Crunch

With this starter, we seek to redefine the iconic Ramadan soup, Harira, transforming it into a smooth and silky Velouté, free of lumps.

At Al Alba, we elevate this aromatic base with a play of contrasts to stimulate the palate. The warmth of the velouté meets the freshness of the Sour Yogurt Sauce and the intensity of the Goat’s Cheese. The final touch is the Crunch of toasted and chopped corn, which adds an unexpected texture.

Zaalouk with Pink Humus and Cashews

Our vegetarian take on the classic Moroccan Zalouk (roasted and spiced eggplant) is presented on a vibrant base: a silky pink hummus, enriched with beetroot, tahini, and fresh hints of ginger and orange.

The slow-cooked Zalouk brings the richness of Moroccan tradition, while the hummus offers a burst of color and modern flair. We finish the dish with a crunchy topping of chopped cashews, extra virgin olive oil, and Himalayan pink salt.

Kefta Crepe with Pepper Coulis

This dish exemplifies the fusion of Maghreb richness with Mediterranean technique. The warmth of spiced kefta blends with eggplant, which imparts a distinctive smoky flavor through flambéing and baking.

This filling, bound with a smooth béchamel sauce, is wrapped in a crepe and presented on a silky roasted red pepper coulis. The finishing touches are Parmesan cheese and crunchy toasted sesame seeds, which perfectly balance the dish.

Spiced Kefta Briouats with Fresh Mint Yogurt Sauce

Our Spiced Kefta Briuats pay homage to the rich aromas of Moroccan cuisine. The filling is made from a selection of beef and lamb, enhanced with an intense blend of spices, notably Ras el Hanout and fresh ginger.

This flavorful and juicy kefta is wrapped in a delicate brick pastry and toasted to order. The dish is served with a fresh mint yogurt sauce that adds a tangy, creamy, and minty note.

Roasted Cream with Toasted Seeds and Rosemary Croutons

This comforting cream soup is an ode to slow cooking and concentrated flavor. Pumpkin, sweet potato, carrots, and leeks are slowly roasted to concentrate their natural sweetness. This richness is infused with the aromatic warmth of Ras el Hanout and cumin.

The result is a silky, rich cream soup, contrasted with the tang of a final touch of extra virgin olive oil. It’s finished with toasted pumpkin seed crunch and our rosemary croutons.

MAIN COURSES

Duck, Apple and Caramelized Onion Pastilla

With this pastilla, we aim for a balance between sweet, savory, and crispy texture. We use shredded, boneless duck confit, which we then combine with caramelized onions cooked in their own fat for several hours to achieve a rich, honeyed sweetness.

The aromatic counterpoint comes from the spiced apple, sautéed and seasoned with a warm blend of Moroccan spices. The filling is encased in a thin brick pastry and finished with a dusting of powdered sugar and cinnamon.

Cuttlefish Keftas, Peanut Vinaigrette and Black Semolina

This dish is a fusion that brings the spirit of Moroccan kefta to the heart of the Mediterranean. Inspired by the “Figatell” of Dénia, our keftas are made with fresh cuttlefish, garlic, parsley, and bread soaked in milk, creating a smooth texture that contrasts with its crispy, grilled exterior.

The visual centerpiece of the dish is black semolina, tinted with cuttlefish ink, adding a marine and aesthetically pleasing intensity. It is accompanied by a reddish-hued, thick peanut vinaigrette made with confit cherry tomatoes, honey, and roasted peanuts.

Octopus, Romesco and Flavored Semolina

In this dish, we use the sous vide technique to confit the octopus leg, ensuring a tender texture and concentrated flavor. It is served with couscous, which we elevate by hydrating it with homemade octopus broth. To finish, we accompany it with a homemade Romesco sauce made from an emulsion of roasted peppers, tomatoes, and nuts.

The contrast between the tenderness of the octopus, the spiced semolina, and the richness of the sauce is enhanced by the aroma of La Vera paprika oil.

Seafood Pastilla with a Sweet Touch of Honey and Mint

To make our Seafood Pastilla, we use brick pastry to wrap a filling of flaked white fish combined with sautéed vegetables and enriched with toasted almonds.

For a sweet and sour balance, we use our Honey and Modena Vinaigrette, which binds the filling and enhances the seafood flavor. We finish the dish with the freshness of mint and the contrast of cinnamon and sugar.

Slow-cooked lamb with prune chutney, dried apricots and toasted almonds

In this dish, we honor the essence of the Lamb Tagine and elevate it with the Low Temperature Cooking Technique. The lamb shanks are treated with a traditional marinade and slowly cooked for 30 hours to ensure tender and succulent meat.

The lamb finds its perfect complement in the sweet and sour Prune Chutney, which balances the richness of the meat, along with a crunchy touch of toasted almonds and dried apricots.

Slow Cooked Boneless Beef Ribs with Pear and Pistachio

In preparing this dish, we use boneless beef ribs, which we flavor with cardamom and cinnamon.

We slow-cook them for 14 hours and serve them on a bed of their own juices with our spiced pear purée, where the fruit provides a natural sweetness, enhanced with ginger and cloves. Finally, we finish the dish with an earthy, crunchy touch of chopped pistachios.

DESSERTS

Fusion of Chocolate, Ginger and Date

This dessert is a treat for chocolate lovers, boasting a high percentage of cacao and a double blend of sugar, resulting in a crisp exterior and a dense, moist interior.

Served warm, it’s accompanied by a distinctive date confit, adding a deep, earthy flavor that pays homage to classic Maghreb tastes.

Amlou Crepe with Citrus Sauce

This dessert encapsulates the richness of Moroccan tradition. We wrap Amlou—an exquisite paste of almonds, argan oil, and honey—in a thin crepe.

The dish rests on a citrus sauce with a warm touch of ginger that provides the necessary acidity and brightness, contrasting beautifully with the earthy density of the Amlou.

Almond, Saffron and Intense Chocolate Cake

Our Almond Cake is soaked after baking in a syrup infused with saffron, honey, orange blossom water, and orange.

It is served on a bed of rich, dark chocolate soup to create a perfect contrast of flavor and temperature. It is finished with chopped almonds, saffron threads, and mint.

Cheesecake, Khobz and EVOO

Our Cheesecake combines the creaminess of Jebli cheese with the subtle spiciness of goat cheese.

The base is reimagined with caramelized Khobz (Moroccan bread) crumbs, adding a toasted flavor, a touch of salt, and a contrasting crunch. To finish, we crown the dessert with a generous drizzle of local extra virgin olive oil.

Sweet Pear Pastilla with Ras El Hanout

With this dessert, we take the iconic Moroccan pastilla format to a uniquely sweet dimension.

At its heart is a ripe pear, slowly cooked and infused with a selection of warm spices, from cinnamon and cloves to the earthy notes of turmeric and ginger. The filling is soaked in orange blossom water and served with a traditional dusting of powdered sugar and cinnamon.