Nestled along the stunning Costa Blanca in the Mediterranean town of Jávea (Xàbia), BonAmb Restaurant offers more than fine dining—it presents a deeply emotional and artistic journey through flavor, memory, and local tradition. Located on Carretera de Benitachell 100, this two-Michelin-star destination has become a shining beacon of modern Spanish gastronomy under the leadership of renowned chef Alberto Ferruz.
The Visionary Behind BonAmb: Chef Alberto Ferruz
Born in Valencia, Alberto Ferruz has built an extraordinary culinary career defined by passion, precision, and an innate ability to surprise even the most discerning palates. His cuisine fuses avant-garde techniques with traditional Spanish methods—such as fermentation, pickling, dry-aging, and salting—to deliver a unique and compelling interpretation of the Mediterranean culinary heritage.
After years of rigorous training and experience in prestigious kitchens, Ferruz took the helm at BonAmb and, within just five years, led it to achieve the prestigious distinction of two Michelin stars. He also oversees Casa Pepa in Ondara, another acclaimed establishment recognized with a Michelin distinction of its own. His culinary vision recently crossed borders at Tequio Oaxaca in Mexico, a gastronomic celebration of community, where Ferruz joined forces with guest chefs to share the essence of BonAmb and Casa Pepa on an international stage.
Ferruz’s philosophy is rooted in authenticity, emotion, and local storytelling. Each dish he creates is not just a composition of ingredients but a carefully crafted memory brought to life on the plate.
Tasting Menus That Tell a Story: Memorabilia Season
At BonAmb, there’s no traditional à la carte. Instead, guests are immersed in the “Memorabilia” season, a multi-course exploration of memory, senses, and local maritime heritage.
The current experience draws inspiration from the “Fustes”—a reference to historical night fishing using torchlight along the cliffs of the Marina Alta. The menus are emotional, intimate, and expertly executed.
- Recuerdos (Memories) – 9 courses + amuse bouche & dessert (~€155)
- El Viaje (The Journey) – 12 courses + amuse bouche & dessert (~€185)
Both can be enhanced with a bespoke wine pairing that harmonizes with each culinary chapter.
Standout Dishes: A Celebration of the Mediterranean
BonAmb’s plates reflect Ferruz’s creative force and respect for nature. Signature creations include:
- Sea urchin tartare with foam of anchovy broth
- Red tuna empanada with fermented vegetables
- Celery crepe with morteruelo and smoked mullet jus
- Horchata ice cream with fartón crumble
- Fermented banana with almond toffee and smoked almond milk
Sustainability and Local Excellence
BonAmb is dedicated to sustainability and proximity. The seafood comes from nearby Mediterranean ports, vegetables are grown in the restaurant’s garden, and wild herbs are foraged from the Montgó Natural Park. Ferruz honors traditional techniques while innovating for a future-conscious cuisine that’s both grounded and progressive.
The Setting: Tranquil Elegance in Nature
Housed in a beautifully restored Valencian finca, BonAmb is surrounded by lush gardens, with views of the Montgó and a peaceful ambiance that complements the dining experience. The interior offers minimalist design with natural materials, a well-curated wine cellar, and an outdoor terrace for seasonal dining.
The service is multilingual, attentive, and deeply knowledgeable—delivering a seamless and refined guest experience.
Why BonAmb Is an Unmissable Experience on the Costa Blanca
With two Michelin stars and the visionary leadership of Alberto Ferruz, BonAmb has become a symbol of gastronomic excellence on the Costa Blanca. Every element—from the technique and ingredients to the emotional narrative behind the menus—converges into a dining experience that is luxurious, soulful, and unmistakably Mediterranean.
Whether you’re a world-traveling foodie, a fan of Spanish cuisine, or simply in search of a meaningful gastronomic escape in Alicante, BonAmb is a must-visit destination where food becomes art, memory, and cultural celebration.
