Volta I Volta - Xabia

Excellent food, innovative dishes and land products. very careful service. They made me special dessert for my milky intolerance. read more Excellent food, innovative dishes and land products. very careful service. They made me special dessert for my milky intolerance.

Nice restaurant in the center of the village with exquisite rustic-modern décor and where you can taste a cutting-edge cuisine with very good creative touches.A... read more Nice restaurant in the center of the village with exquisite rustic-modern décor and where you can taste a cutting-edge cuisine with very good creative touches.Amplia menu of wines well selected; without pretensions but very rich. The service is cordial and attentive... breathes kindness!! I recommend.

A fantastic meal. We order an incoming and a duck and foie rice that was delicious, super tasty and at its point. Moreover the service was especially good, as m... read more A fantastic meal. We order an incoming and a duck and foie rice that was delicious, super tasty and at its point. Moreover the service was especially good, as my partner is allergic to seafood and offered us the possibility to make us food with special care to avoid cross allergy problems. the waiters were all charming and the place is beautiful, clean and welcoming. No doubt, we'll repeat.

Me and hubby are real foodies and out all the time. The whole meal was just OK. Food wasn't really warm. The size portions small. Taste wasn't bad but wasn't am... read more Me and hubby are real foodies and out all the time. The whole meal was just OK. Food wasn't really warm. The size portions small. Taste wasn't bad but wasn't amazing. Guy serving us was really lovely. Would we return or recommend? Personal choice No sorry.

Puddings or dessert a classic British distinction, here we have some confusion at this worthy establishment whose main courses do not fail to please with their... read more Puddings or dessert a classic British distinction, here we have some confusion at this worthy establishment whose main courses do not fail to please with their ingenuity , ingredients and execution . The Spanish being so wonderfully talented at ‘flan’ , the cheese cake with grapes and pine nuts was bizarre to say the least : the flavours and textures did not complement . The French raisin toast was stodgy and over caramelised and one great lump of ‘pudding’ the complementing ice cream excelled . I wondered if there were two chefs in the kitchen or one with a forte for entrée, main but lacking experience in ‘postre’.