From Coca de Mollitas to Fartón: Gema Penalva's Cuisine Blends Tradition and Innovation

Civilisation is said to have been born around a table. Perhaps that's why gastronomy speaks so much about the culture and history of a region. And perhaps that's also why it's impossible to separate the name of Alicante from words like coca de mollitas, rice dishes, or salted fish.

It is precisely this traditional Alicante cuisine that inspires the Gema Penalva restaurant to turn tapas into art. Bringing traditional cuisine into modern times with a display of dishes that taste like summer afternoons but are seasoned with modernity and innovation.

Thus, visiting this venue in Balmis Square, in the heart of Alicante's modernist centre, is to find that coca de mollitas perfectly pairs with Alicante's salted fish, smoked salmon, or the Angus beef restoburger. This dish, with such a traditional base, has become a must-try at this establishment, especially for those who enjoy the salty taste of mollitas in every bite.

It's not the only proposal that turns an Alicante dish on its head to take it beyond expectations. Others, like the cod carpaccio with Alicante salted fish and olive oil caviar or the fartón filled with Iberian cheek and horchata sauce, use some traditional ingredients complemented by a flavour fusion where the touch of colourful flowers is not missing.

Related news

Alicante showcases its gastronomic excellence at Madrid Fusion 2025

Other specialties parade through Gema Penalva's menu. Aunt Conchita's tripe, steamed mussels "with mum's sauce" (a declaration of intent to idolise homemade food, inherited if possible) or seasonal tomato with capellán lead diners to enjoy the traditional flavours of Alicante's gastronomy. But, in addition, they have nothing to envy from tempura prawns with kimchi or beef entrecôte with prawns and romesco, dishes where fusion imposes its touch.

Alicante's influence is evident in all the details of Gema Penalva, even in its desserts that transport you to the chocolates of La Vila, to the dates of Elche or to the ice creams of Xixona. A dish that cannot be missed is the chocolate textures, where the sweet flavour blends with the bitter in a play of intensities to end with a good taste in the mouth.