The project

The idea behind the Volta i Volta restaurant

We at Volta i Volta are a team that, before reaching Javea, we have been lucky enough to work in very different parts of the world, allowing us to keep the best and most enriching of other culinary culture. These are the experiences which have permitted us create what now a days is Volta i Volta.

From the rigourous working methods and flavour of fresh products learned of Japanese cooking, to the pleasure of enjoying an Italian dish…

but also coming to rediscover the simplicity and grandeur of our own land products.

We feel profoundly fortunate of having got here, where we can put in process all we’ve learnt until now, although boundless of learning more.

The rigorous working method and the taste of the fresh product of Japanese cuisine, the pleasure of enjoying an Italian meal, the importance of herbs and spices on different continents …

We are passionate about all this and invites us to rediscover the simplicity and greatness of the products of our land.

We feel deeply fortunate to have come this far: finally, in Xàbia, we put into action everything we have learned so far.

Ours is a coastal cuisine without complexes: fresh vegetables, rice, meat and fish are the protagonists. We love to nod to our French and Italian neighbors, to borrow some Norman butter or a slice of Sardinian loaf.

The project

We at Volta i Volta are a team that, before reaching Javea, we have been lucky enough to work in very different parts of the world, allowing us to keep the best and most enriching of other culinary culture. These are the experiences which have permitted us create what now a days is Volta i Volta.

Ours is a coastal cuisine without complexes: fresh vegetables, rice, meat and fish are the protagonists. We love to nod to our French and Italian neighbors, to borrow some Norman butter or a slice of Sardinian loaf.

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