PIS PAS

PIS PAS in Alicante’s Playa de San Juan is a vibrant laboratory of Mediterranean flavors, where traditional Levantine recipes are executed with modern technical flair. The signature tuna 'marinera murciana' features a meticulously balanced tartar served on a crisp base, offering a sharp contrast between the silky fish and the crunch of the pastry. A low-temperature braised octopus is finished with a quick sear to introduce a delicate char, paired with a velvety potato emulsion. The aroma of saffron-infused rice dishes, such as the 'arroz del señoret' with peeled prawns and squid, defines the culinary atmosphere. Technique is further highlighted in the egg cooked at 65 degrees, served with a rich boletus cream and shards of crispy bacon. The kitchen emphasizes market-fresh ingredients, ensuring that every seafood empanada and salted tuna roe slice reflects the saline intensity and sun-drenched bounty of the Costa Blanca coastline.