The story
In the heart of the Alicante mountains, where tradition and landscape meet, Erre que Erre is a gastronomic space built on character and an insistence on doing things properly. The name itself defines the philosophy: to keep searching, to refine every idea until it reaches its best version. This perseverance is felt in every detail, from the atmosphere to the final nuance of each plate.
At the helm is chef Ricardo Moltó Doménech, a cook deeply connected to his land. His path is marked by curiosity and respect—curiosity to innovate, and respect for the flavours that have defined Mediterranean identity for generations. Moltó inherited the restaurant his father opened in 1990, and after a stint as head chef at Michelin-starred Monastrell, he refounded it in its current form. His cooking is built on local, seasonal ingredients, treated with contemporary techniques that elevate without disguising. The result is a cuisine that is honest, dynamic, and rooted in the product.
Erre que Erre’s commitment to quality and identity has earned it a place in the Michelin Guide, a recognition that underscores the restaurant’s steady, ambitious trajectory. The dining room is a welcoming bistro where time slows down, and the service is attentive and close. Dishes surprise without losing their connection to the familiar—intense broths, balanced textures, and presentations that invite discovery.
When available, chef Moltó dedicates a seasonal menu to bluefin tuna from the Barbate almadraba, featuring four changing cuts plus starter and dessert. Past highlights have included heart prepared like sang amb ceba with pebrella, semi-cured tarantelo on coca de aceite, and a clever, deconstructed giraboix made with mormo. Other brilliant plates have included white asparagus with chive mayonnaise and smoked beef rib with bone marrow. With an excellent value-for-money proposition, Erre que Erre is a restaurant that leaves a mark.
Recognition
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