RESTAURANTE CA ALEIX
La Carta
The predominant products in Alejandro Crespo kitchen
ALEJANDRO CRESPO
Our Vision
In the heart of the Marina Alta, in Jávea, the tradition of Valencian cuisine is found in the roots of our chef Alejandro Crespo and can be perceived in each of his creations. We see the quality and respect for the product reflected in each dish.
Menú
Cod fritters (unit)         |
3,80€ |
| With garlic and honey emulsion | |
| Homemade croquettes |
3,20€ |
| Unit | |
| Anchovies López Serie Oro |
4€ |
| Unit | |
| Mussel croquettes |
3,50€ |
| With pickled mussel cream and chopped marinated bacon strips in crispy crust | |
| Anchovies in vinegar |
7,50€ |
| With crunchy chips | |
| Anchovy toast |
5,60€ |
| Brioche bread toast with goat butter and anchovy «0,0» | |
| Scallops shell duck foie (2 units) |
9,50€ |
| Pacific scallop | |
| Filo pastry «bite» Ravioli |
9€ |
| Stuffed with egg yolk and iberian ham | |
| Steak Tartare Brioche |
9€ |
| Brioche toasted in cow fat with steak tartar | |
Ca Aleix salad  |
16€ |
| Tender leaves, tomato, avocado, ham, mango and walnuts | |
| Burrata |
15€ |
| Tomato carpaccio and burrata cheese with pesto | |
| Warm salad |
14€ |
| Tender leaves, tomato, walnuts and grilled goat’s cheese | |
| Valencian tomato salad |
16€ |
| With olives, sweet onions and «salazón» | |
| «La Catedral» red pepper salad | 18€ |
| With spring onion, bonito loin, cantabrian anchovy and black olive powder | |
| Artichoke flower |
15€ |
| Confit artichokes on a base of caramelized pepper with parmesan / 2 Units | |
| Salmon timbal |
16€ |
| Salmon, avocado, onion, tomato and tender leaves | |
| Octopus |
27€ |
| With truffle mashed potatoes / 260-290 gr. | |
| Clams coquina |
16€ |
| Tellinas with olive oil | |
| Grilled mussels cooked in our Kamado |
11,50€ |
| Grilled eggplant | 18€ |
| Kamado roasted eggplant with goat cheese cream, guanciale and honey | |
| Veal sweetbreads | 9€ |
| Roasted and smoked in our Kamado, coated with boletus sauce, trumpet of deatch and touches of porto | |
| Coca with olive oil and salt |
4,50€ |
| Coca with tomato and pepper |
6,50€ |
| Coca with onion and black pudding |
6,50€ |
| Coca with goat’s cheese and onion |
6,50€ |
| Coca with premium «sobrasada» and honey from Xalò |
7,5o€ |
| Coca with grilled aubergine, smoked sardines, basque chili pepper and sun dried tomato |
9€ |
| Coca with anchovy and tomato |
7,50€ |
| Coca with «sangacho» (salt-cured tuna) and onion |
6€ |
| Coca with anchovy |
7€ |
| Sweet coca with chocolat, olive oil and salt |
6€ |
| Coca de Dacsa |
6€ |
| Corn coca with grated Valencian tomato, onion, hard-boiled egg and tuna belly | |
| Coca de Dacsa with anchovy |
7€ |
| Corn coca with grated Valencian tomato, onion, hard-boiled egg, tuna belly and anchovy | |
| Coca with caramelized onion and foie | 10€ |
| Puff pastry style olive oil bread, with tomato and all i oli |
6,80€ |
| Senyoret rice |
19€ |
| Seafood rice |
23€ |
| Carabinero rice |
28€ |
| Valencian rice |
19,50€ |
| Chicken, rabbit, broad beans and artichokes paella |
20€ |
| Vegetable paella |
17€ |
| Oven baked rice |
18,50€ |
| Tiempo de cocción 1 h. 30 minutos | |
| Seafood fideuá |
21€ |
| Fideuá with duck |
19€ |
| Fideuá with «figatell» and chickpeas |
17€ |
| Ca Aleix creamy rice |
16€ |
| Secreto ibérico, setas y trufa | |
| Creamy rice with iberian pork and sweet potato | 15€ |
| Creamy rice with prawns, artichoke, monkfish and cuttlefish |
24€ |
| Creamy rice with prawns and pumpkin |
16€ |
| Iberian pork rice, artichoke and blanquet |
18€ |
| Octopus rice and trumpets of death |
17€ |
At midday only and to be ordered an advance / Minimum two servings / Price per serving / One variety of rice per table
| Croaker at the grill |
24€ |
| Baked cod au gratin |
22€ |
| Fish of the day |
S.P.M |
| With seasonal vegetables | |
| Octopus |
23€ |
| With truffle mashed potatoes / 170-200 gr. | |
| Beef cheek |
22€ |
| Cooked for 5 hours accompanied by mashed potato | |
| Charra beef entrecote | 28€ |
| Minimum maturation 30 days / 80€ Kg 350 gr. | |
| Charra beef T-bone steak | 47,50€ |
| Minimum maturation 40 days / 73€ Kg 650 gr. | |
| Charra beef is a breed that is characterized by its tender and juicy meat. Born and raised in the fields of Salamanca, Ávila and Zamora | |
| Retinta entrecote | 48€ |
| Minimum maturation 40 days / 95€ Kg 500 gr. | |
| Retinta T-bone steak | 66€ |
| Minimum maturation 40 days / 83€ Kg 800 gr. | |
| Vaca Retinta, is a breed that is characterized by its meat with an incomparable flavour and its yellowish fat, making it a very tasty cut. It receives its name from the mahogany red tones of its skin. Born and raised in the fields of Andalusia and Entremadura | |
Consult the price of the fish with our staff.
| Fruit of the day | 6,50€ |
| Ice cream |
4,50€ |
| 1 scoop 4,50€ / 2 scoops 5,50€ | |
| Cured cheese |
14€ |
| Raw mil sheep cheese D.O. manchego | |
| Nougat coulant with salted caramel ice cream |
8,50€ |
| Pumpkin and chocolat cake |
8€ |
| Brioche bread (French toast) with mantecado ice cream |
9€ |
| Creamy Cheesecake |
8€ |
| Apple tatin with vanilla ice cream |
10€ |
| 10 minutes of cooking | |
| Melting chocolate cake with cinnamon ice cream | 8,5€ |
A NEW EXPERIENCE
At Ca Aleix
Our menu is ever-changing, as are our suggestions. Every day you will find new dishes off the menu, we use seasonal vegetables and fresh market produce. Our cuisine evokes classic Mediterranean dishes but updated in technique and presentation.
