The homemade food flavor

She is who prepares the desserts proposed in the menu. Custards, chocolate mousse and cakes. They all are homemade, and it deserve to be highligthed.

Also, Isabelle decides to try the regional products: salt from the bearby salt flats, the olive oil from Sierra de Spadán or local wines made with native grapes: Macabeo, Monastrel, Moscatel.

Genuine

When the Sun approaches to its hotest location, Marco is tied up in the kitchen. Leaning over the burning gas fire, preparing the rice dishes, populary known as paellas. All cooked at the momento. Garlic, parsley and shellfish unfold their smell in olive oil. It is at this moment when the chef adds the rice to the paellero like a round and pearly pearls shower. Next, he bakes a rice with crust, which is a typical dish from the nearby towns of Orihuela and Callosa del Segura that he has added recently to the menu. What makes Felisa so famouse is its cuisine of yesterytear: authenticy is preserved by adding just a touch of moddernity. Clients come here as a family, rediscovering the flavors of their childhood and bring them back to past years. 

The new generation is also emerging in the Felisa. One of Marco and Isabelle’s sons, Rafael, has successfully completed his cooking studies, taking with him a management certificate.