Restaurante Alfonso Mira

Senia-Bahía rice serves as the foundational canvas for a culinary masterpiece at Restaurante Alfonso Mira in Aspe. The grains are toasted over the intense heat of vine shoots, a wood-fired technique that imparts a deep, smoky aroma to the signature rice with rabbit and snails. The resulting socarrat—that prized, caramelized crust at the base of the pan—offers a brittle, savory texture that defines the Levantine experience. Local rabbit and mountain-harvested snails provide a mineral depth, grounding the dish in the rugged terroir of the Vinalopó valley. The brothers Teo and Alfonso Mira maintain a rigorous dialogue between ancestral tradition and avant-garde refinement. Each plate is a study in flavor balance, where the richness of the proteins is offset by the precision of the seasoning. The presentation remains humble, allowing the technical mastery of the fire to speak for itself in every concentrated, aromatic bite.