Located in a room by the entrance of the Ritual de Terra Moraira Resort & Spa hotel, the restaurant stands out as an exclusive area with independent access. In its cosy interior, dominated by earth tones and with a quaint ceiling decoration featuring circular figures hanging in different shapes, Chef Nazario Cano champions an extremely contemporary and personal cuisine with Mediterranean roots, with constant nods to local produce from the Marina Alta, respect for the natural cycles and traditional flavours, all through his tasting menus (Terra, Ritual and Nazario Cano). Standout dishes? We were particularly impressed by their eel dish, which featured several highly original touches, but above all the hare à la royale with daikon radish and a small cube of foie gras, as well as a hare loin fillet with an incredible texture, accompanied by a beetroot-infused milk jus and a thin layer of gelatin made from a reduction of the sauce itself.