Our cuisine seeks to convey a personal hallmark; to know each product’s qualities and capitalise on their potential, combining tradition, techniques and innovation without any cultural barriers, and create a fun and surprising experience.

At ATICCOOK we work hand in hand with Bulthaup kitchens and are in tune with their concept and philosophy. Thus we have created a unique space and our own restaurant concept, where eating, cooking and living spaces are all integrated into one in a natural way. 

Thanks to the resources and infrastructure that we have, and ensuring the quality of our service, we offer a one-off tasting menu which changes each season.

Tasting menu

  • Crispy airbag with goat cheese, quince and raspberry
  • Marinated Valencian tomato, lash of white tune belly, pine nuts and green apple mayonnaise
  • Watermelon martini, yogur and anchovies
  • Mackerel sashimi in a fresh cherries marinade, rasher and truffled cold garlic and almond soup
  • Preserved Alcoy "coca" with aubergine pesto, dry tomatoes, crispy corn, tapenade of calamata olives and salt - cured foie.
  • Crispy poached egg with carbonara froth, shallot confit with fine herbs and Iberian panceta
  • Citrus and anissed - flavoured hake with a warm green garlic mayonaisse, panceta and kumquat lima compote
  • Lamb cooked low temperature with grilled sweed potato crem and curry chutney
_MG_0633_4_5_bombon cerrado
  • Tatin cake in my own way