Borreta de Melva
A fisherman's stew of melva (a small tuna-family fish), potato and onion, one of the classic dishes of La Vila Joiosa's fishing-village cooking, alongside caldero vilero and pebrereta. Simple cooking built on whatever the fleet brought in that day.
💡 Local tip: It follows the melva season; if it's not on the menu, ask, because not every restaurant in the area has it year-round.
Borreta de melva is part of the fishing-village repertoire of La Vila Joiosa, a town that has lived off fishing for centuries and whose cooking was built around whatever the fleet brought in each day, with no room for waste.
It's made with melva — a smaller, more modest relative of tuna — stewed with potato and onion in a short broth. It sits on the local table alongside other dishes from the same tradition, such as caldero vilero and pebrereta, all of them stews built to use up the day's catch rather than to show off.
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