Set just outside the village of Jesús Pobre, Mi AlmaZara is a beautiful boutique escape at the dramatic slopes of Montgó mountain. It’s a place where nature and calm come together. White stone walls, olive trees, and the sounds of countryside quiet make it feel like a true escape without being too far from the city. And at the heart of it all, the hotel’s Nikkei restaurant is bringing something genuinely fresh to this part of Spain.
Here, their young Chilean chef Edu is leading a new wave of cooking in the region. He’s introducing Nikkei cuisine to the area for the first time. A blend of Japanese technique and Peruvian flavours, Nikkei uses fresh, bold ingredients that are from produce found locally.
A Dining Room That Lets the Food Speak
The setting at Mi AlmaZara’s restaurant is beautiful in its simplicity. The space is filled with light, thanks to large windows that frame the view of Montgó and let nature flood in. Pale wood, earthy textures, and neutral tones create a calm atmosphere.
Adding to the charm is Hope, the hotel’s founder. She moves between tables with genuine warmth and openness, making guests feel welcome and at home. The whole experience feels thoughtful and personal.
A Style of Cooking Rooted in Contrast
Nikkei cuisine is all about balance—between textures, temperatures, and bold flavours. Sweet with salty, soft with crunchy, tangy with creamy. Each dish is precise, never overworked, and full of contrast that keeps you engaged from the first bite to the last.
Course by Course: A Surprising Line-Up
We were started off being served with small glasses of Pisco Sours, which is the a traditional Peruvian cocktail that is sweet, tangy, and absolutely delicious. This was given with warm homemade Chicken Gyozas, topped with spring onions that definitely opened our palettes.
Next, we were served, Tiradito Nikkei, a standout plate of sliced cherna (red grouper) paired with hummus, yellow ají, coriander emulsion, rice crispies, smoky chorizo bits, and pickled onion. It hit every texture and taste, with spice, crunch, and freshness all in one dish.
The Ceviche followed—corvina served both raw and tempura-fried, combined with choclo Peruvian corn, red onion, and a silky sweet potato purée. Once mixed together, it was bold, spicy, sweet, and citrusy. A dish with real depth.
The Yakitori was a delicious, comforting standout dish. Chicken thighs glazed in uchiyaki sauce were topped with crisp chicken skin, delivering umami, smoke, and texture in perfect balance.
Next was the Sudado, a generous portion of tempura corvina, poured over in a yellow sauce made with yellow chilli and served with salted vegetables, tomato, mushrooms, onions, and yuca, with a comforting bowl of garlic rice on the side.
To finish, the Burger was served on a soft, buttery brioche bun. The Galician brisket was juicy and rich, complemented by Nikkei sauce, fried garlic, onion ponzu, and house-made pickles with daikon and red onion. Every bite was filled with so much flavor! Sweet, tangy, salty, in every bite.
We paired our meal with a bottle of Habla del Mar, a crisp Galician white wine with marine notes. Light and mineral, it worked beautifully across the tasting, especially with the fish dishes.
It’s Worth the Trip
Mi AlmaZara’s Nikkei restaurant is a destination in itself. The food is creative, well-executed, and full of personality. The setting is relaxed, sunlit, and calming. And the team, led by Hope and Chef Edu, makes it all feel genuine and inviting. It’s a must-visit if you’re in the area!
