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A traditional meat pie of veal, chorizo , egg, brains and minced meat, wrapped in pastry and baked in the oven.

A charming Belgian couple run this appealing B&B in a whitewashed villa surrounded by palm trees. The swimming pool is huge. Each room has its own terrace, where a delicious breakfast is served.

El Pinós is one of the best-known wine towns in the Alicante region, but it’s also justly famous for its embutidos – cured hams and sausages made with locally reared livestock and prepared to traditional recipes.

Sitting peacefully on a low hill in a broad, vine-covered plain, El Pinós is an affluent little town with a rambling old centre curling around a pretty clock tower. It made its fortune from salt and cured sausages, but it is also an important wine-producing town. Try the vigorous young reds at one of many bodegas.

Try fresh seafood (including Denia’s famous prawns) and local rice dishes, imaginatively prepared at this excellent restaurant.

Right on the port, it will come as no surprise that this popular local restaurant specializes in seafood. The caldereta de langostinos , a delectable stew made with local prawns, is wonderful.

Part of the Relais et Châteaux group, this charming hotel offers rooms, suites and villas set in jasmine-scented gardens. There are two pools, one indoor, one out; the outdoor pool overlooks the peak of Montgó.

This old-fashioned restaurant in the heart of medieval Cehegín serves traditional Murcian dishes with a creative twist. You can dine out on a little terrace.

Ceramic tiles and sturdy wooden furniture set the scene at this down-to-earth restaurant, which serves good local dishes like pan de Calatrava , a homemade custard-like dessert.