Playa de San Juan · Alicante
Everything from its own village: loquats from Callosa, sobrasada from Pinoso, tomatoes from Mutxamel and Mariola herbs in the vermouth.
From Japan we take the craft, not the décor: the knife cut, the curing, the rice and the white charcoal.
House pickles and salt-cured fish. And everything to share.
Standing up, a gilda in hand and vermouth on tap.
Knife-cut and dressed right in front of you.
The rice and the technique, from Japan. What goes on top, from here.
White charcoal, in full view.
Wine from here: Luis XIV, in Cañada, and La Mar de Vins, in the Marina Baixa.
The sorbet gets a splash of cava at the table. Fondillón has the last word.
Company lunches & dinners · 8 to 30
The team dinner that doesn't feel like a work do.
El BlanquetThe beefPolop
Marcos TondaThe chocolateLa Vila Joiosa
Luis XIVFondillón and wineCañada
RucheyThe loquatsCallosa d’en Sarrià
Quesería San AntonioThe cheeseCallosa d’en SarriàAnd also La Mar de Vins, from La Nucía; Paloma Mínguez's cava; sobrasada from Pinoso, tomatoes from Mutxamel, honey from Callosa, turrón from Xixona and Mariola herbs in the herbero.
A true-blood Alicante bar with Japanese technique: local produce, from knife-cut raw (RAW) to live charcoal (FIRE), in a casual-premium bistro with a show bar in Playa de San Juan, Alicante.
At Avenida Maestro José Garberi Serrano 5, block 4, unit 1, 03540 Alicante, in the Playa de San Juan area (PAU 5).
Monday and Tuesday, lunch (13:00–16:00) and dinner (19:00–23:30); Wednesday closed; Thursday to Sunday the kitchen runs non-stop from 13:00 to 23:30, and the bar stays open until close. The €26 set lunch menu is served every day we are open, from 13:00 to 16:00.
Between €40 and €45 per person. The menu combines bar snacks and knife-cut raw (RAW) with charcoal-grilled produce (FIRE), made for sharing; the tasting menu is €45 and the set lunch, €26.
Yes, we serve several dishes without gluten, mostly from the raw bar and the charcoal grill, but the menu is not designed for coeliacs and we share one kitchen, so we cannot guarantee the absence of traces. Tell us when you book or when you sit down and we will tell you exactly what you can have: our team will go through the 14 allergens dish by dish.
The menu revolves around fish, shellfish and charcoal, so there are few vegetarian dishes and almost no vegan ones as standard. If you are coming as a group and someone eats neither meat nor fish, let us know when booking or write to info@knaya.es and we will tell you what we can prepare that day.
Yes. Fish served raw or lightly cooked has been frozen beforehand at −20 °C or below for at least 24 hours, as required by Spanish Royal Decree 1021/2022, or comes from aquaculture certified free of anisakis.
Yes. We will pack them for you in a recyclable container, free of charge.
For big groups, or if you can't find a slot online, call us on +34 665 740 520 or write to info@knaya.es and we'll sort it out.
