BonAmb Xàbia

Awards

MICHELIN Guide

Two stars restaurant, 2025

All Michelin stars in Xàbia All Michelin stars in Spain All 2 stars Michelin in Xàbia All 2 stars Michelin in Spain

OAD

European Restaurants 2024, 67

All OAD European in Xàbia All OAD European in Spain

La Liste

La Liste, #413

All La Liste in Xàbia All La Liste in Spain

Restaurant Ranking

Restaurant Ranking 2024, #350, PRO #18.50, USER #18.00

All Restaurant Ranking in Xàbia All Restaurant Ranking in Spain

Chef

Alberto Ferruz

Cuisine

Creative

• 2020
• 2019
• 2018

Dinner at BonAmb Restaurant

on 13 Jun 2020

by Margaret Lam

(SWIPE FOR MORE PICS) BonAmb is an interesting restaurant as it does not serve just modern Spanish food. While I was having the meal I thought Chef Alberto Ferruz’s dishes reminded me of Peruvian Nikkei flavors. I thought he worked in a Nikkei restaurant before but when we asked him at the end, we learnt that his wife is Peruvian Chinese and father in law is half Peruvian and half Japanese. A ha!
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The Nikkei influence can be seen and tasted in different areas of his food. With great dedication... More

(SWIPE FOR MORE PICS) BonAmb is an interesting restaurant as it does not serve just modern Spanish food. While I was having the meal I thought Chef Alberto Ferruz’s dishes reminded me of Peruvian Nikkei flavors. I thought he worked in a Nikkei restaurant before but when we asked him at the end, we learnt that his wife is Peruvian Chinese and father in law is half Peruvian and half Japanese. A ha!
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The Nikkei influence can be seen and tasted in different areas of his food. With great dedication to local ingredients his dashi is made not kombu but sea fennel. Blue fish was ikejime and served with infusion of sun dried local herbs. Fish Foie was made like ankimo, chawanmushi with bonito and spanish uni, homemade “white” kimchi with lettuce, junmai sake for pairing and even persimmon for your sweets. But, there were also emulsion of anemone 😍, sundries tuna belly with honey of tomato and oxigarum, French duck covered with duck fat, lemon and orange peel for 21 days finished in oven and oil of duck skin, Anguilla with juice of cauliflower and sea noodles., Iberian baby lamb, Mediterranean langoustine with custard from their coral, crustacean molasses and scallions, shrimp with raw vegetable juice and of course my favorite espardenyes / sea cucumber.
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Bonamb is a two starred restaurant and probably the only fine dining restaurant in Jávea. My visit was over a year ago so the dishes might have changed a lot. But based on my meal I think it is worth a visit if you are in the area 😊

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7 / 10

Dinner at BonAmb

on 25 Aug 2019

by Tamas Ferencz

After our first visit in 2018, we believed BonAmb Restaurant is a great choice for a special dinner with our friend, who had very little previous mediterranean fine dining experience. We were seated on the terrace in the beautifully kept and designed garden.
We have opted for the Sol menu again with appetisers, 13 main dishes, starters and desserts.
The quality of the menu and the service was nothing to compare to our previous experience. The quality of all ingredients are definitely high but... More

After our first visit in 2018, we believed BonAmb Restaurant is a great choice for a special dinner with our friend, who had very little previous mediterranean fine dining experience. We were seated on the terrace in the beautifully kept and designed garden.
We have opted for the Sol menu again with appetisers, 13 main dishes, starters and desserts.
The quality of the menu and the service was nothing to compare to our previous experience. The quality of all ingredients are definitely high but most of the plates has seemed to be trying a bit too hard to reach the complexity and the combination of the huge number of flavours. We have felt that most dishes were more about style and plating rather than substance.
The service was excellent as usual, the staff were all the way attentive and professional.
The bill came to 490 Euro , which has included 3 glasses champagne a glass of rose wine and bottle of extraordinary As Sortes godello from the Rafael Palacios vinery.
All together we believe both Michelin stars are deserved, it is a great restaurant with a talented team, but on our last visit we have found many of the dishes highly imbalanced. Less

8 / 10

Lunch at BonAmb Restaurant

on 13 May 2018

by Tamas Ferencz

The restaurant situated in a restored old farmhouse in the Marina Alta, 60km north of Alicante
Chef: Alberto Ferruz (1984)
Before he moved on to Bonamb (2011) his skills were developed alongside Martin Beratasegui (3 years), the prestigious Taillevent in Paris (2years) and with Quique Dacosta in the Marriott hotel in Denia.
His commitment to high quality local products and the creativity in his kitchen has awarded him two Michelin stars, one in 2013 and the second in 2016.
They have three menu... More

The restaurant situated in a restored old farmhouse in the Marina Alta, 60km north of Alicante
Chef: Alberto Ferruz (1984)
Before he moved on to Bonamb (2011) his skills were developed alongside Martin Beratasegui (3 years), the prestigious Taillevent in Paris (2years) and with Quique Dacosta in the Marriott hotel in Denia.
His commitment to high quality local products and the creativity in his kitchen has awarded him two Michelin stars, one in 2013 and the second in 2016.
They have three menu option: Sal, Sol and Tiempo.
We chose the Sol menu with 4 appetisers, 2 Starters, 13 Main Dishes and 4 Desserts.
The dining time was 2 hours and 45 minutes.
Staff is helpful and enthusiastic, some speaks english.
Well worth the visit! Less