Restaurante Batiste
Opened in 1959 by Batiste Juan Torres, a former waiter at the Miramar, facing Santa Pola's fishing port. More than sixty years on it still specialises in caldero, the dish that best sums up this fishing town's cooking.
💡 Local tip: Caldero is served as two courses and for a minimum of two diners; book ahead if you're going at the weekend.
Batiste Juan Torres had worked as a waiter at the Miramar before opening his own place in 1959, facing Santa Pola's fishing port. Over the years the restaurant passed to the López Barroso family, with Pepe at the helm, who updated the premises without touching the maritime decor that defines the house.
The signature dish is caldero: a stew of rockfish and potato cooked in the pot that gives it its name and served emulsified with allioli, followed by a rice cooked in that same broth. It's the classic format of Santa Pola's fishermen's cooking, built to use up the fish that had no buyer at the auction.
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