A fine dining restaurant in Alicante, known for its unique signature cuisine by Chef Nanín Pérez, offering a first-class gastronomic experience with Valencian influences. It has received high ratings and recognition from prestigious guides.
Nanín Pérez is an acclaimed chef from Alicante, Spain, known for his 'Cocina de Autor' (Signature Cuisine). He was recognized as the Best New Chef at the prestigious Reale Seguros Madrid Fusión in 2019.
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Local ModernLatin AmericanMexicanSpanishVegan-friendlyFine diningDinnerFine DiningWine Bar
Last updated: 8/3/2026, 3:19:47 AM
Key Information
PLËGAT is an intimate, high-end restaurant in the heart of Alicante, offering 'Cocina de Autor' (author's cuisine) by Chef Nanín Pérez. The restaurant is known for its minimalistic yet elegant design and a focus on creative, flavorful dishes that pay homage to local roots. It aims to provide a first-class gastronomic experience with professional and attentive service.
Customers consistently praise PLËGAT for its magnificent culinary experience, describing dishes as interesting, full of flavor, and made with great taste. The service is highlighted as excellent, discrete, and elegant. Many reviewers note its Michelin-star potential. Common feedback also includes the need for an English menu, clarification on dish sizes/sections, and a broader selection of open wines, though the overall price level is considered reasonable for the quality.
Additional Details
PLËGAT operates in a very intimate setting, featuring only about five tables, which contributes to its exclusive and personalized dining experience. The restaurant is recognized in the Michelin Guide Restaurant Selection for 2026 and the Guía Repsol, underscoring its commitment to high culinary standards.
Given its intimate setting and high-end dining experience, dinner is the primary meal service. Reservations are highly recommended due to the limited number of tables (around 5).
Related entitiesPLËGATNani PérezDavid RabasaPLËGATNanin PérezDavid RabasaSecreto de vaca madurada con salsa de pimientasCalamar curado en shio-koji con curry negroTartar de salchicha de Pinoso, yema confitada y mostazasEspardeña, pesto de pistacho, jugo de pollo y papada ibéricaGuisantes del Maresme, caldo de morcilla seca, chirivia y trufa MelanosporumPichón de sangre, remolacha y salsa cazadoraSalmonete con jugo de michirones con fruta de la pasión y sabayónOstra en all i pebre y piparra ahumadaSticky toffee, con helado de vainilla y boletusFlan con chantilly de algarroba con trufa MelanosporumMichelin StarMichelin StarSecreto de Vaca Madurada con Salsa de PimientasCalamar Curado en Shio-Koji con Curry NegroTartar de Salchicha de Pinoso con Yema Confitada y MostazasEspardeña con Pesto de Pistacho, Jugo de Pollo y Papada IbéricaGuisantes del Maresme con Caldo de Morcilla Seca, Chirivia y Trufa MelanosporumPichón de Sangre con Remolacha y Salsa CazadoraSalmonete con Jugo de Michirones, Fruta de la Pasión y SabayónOstra en All i Pebre y Piparra AhumadaSticky Toffee con Helado de Vainilla y BoletusFlan con Chantilly de Algarroba y Trufa Melanosporum
A small, high-end restaurant with a lot of potential, even Michelin-star potential! Newly added in the Michelin guide, where we found it. The referral via The Fork was shown in their reservation system when we entered. Beautiful minimalistic high quality design.
The amuse was rather small. Bread very tasty and crunchy. We took the Picaña de buey and although tasty, how it was served was unexpected; likely not for everyone's taste. It was better together with bread.
The sweetbread (Molleja de ternera) was excellent, perfectly cooked with a nice sauce.
As a dessert we had Ceviche dulce de frutas which came with a passionfruit sauce, fresh coriander and small sesame balls which added nice texture to the dish. Also exquisite!
As I spotted a bottle of Jameson, I asked whether an Irish Coffee could be prepared. Although the whipped cream had the right level of stiffness, unfortunately the proportions of this Irish Coffee were not correct (should be around 3/4 coffee and 1/4 cream) and it was also too sweet - rightfully not charged.
Some other improvement points:
- More clarity on the menu and a menu in English; on the evening we visited already more than half of the tables were non-native. I translated the menu beforehand and still was not clear on everything.
- We were a bit lost in communication with the staff what is meant with the section on the menu "Para su comodidad los siguientes bocados se servirán de manera individual": were these starters? As the price level is the same as the main courses. Meant to share or not to share?
- As dishes are rather small I'd propose to add something on the side; dessert was sized good.
- Many guests expect a wine pairing. They had just 2 open white wines and 3 reds on offer, but in contrast a large number of dessert wines. I would expand the nr. of open whites and reds to about 6 to add more flexibility to potential wine pairing.
- In conclusion the price level. I think overall this was reasonable, with the price of the dishes relatively high compared to the size and the price of the wines very reasonable.
However in conclusion I highly recommend this restaurant and will certainly return here next year in Alicante! And then I want to be able to award a solid 5* :)
My husband and I had a magnificent culinary experience in Plëgat restaurant in Alicante. All the dishes sounded like poems. The products were fresh and tasty. The service was excellent, discrete and elegant.
We highly recommend this excellent restaurant. A special mention to the Gaspacho verde and the Molleja de Ternera.
My husband & I dined at Plegat last night for our anniversary on the recommendation of a "foodie" friend. It was excellent! From the moment you walk in the door, and they greet you by name to the professional, yet approachable service to the 5 course tasting menu that we experinced. It's an intimate space (5 tables), done in a minimalistic tone. Elegant. The food was creative & included Oyster with smoked paprika sauce; Sausage Tartare, Mussels with Pea Tendrils in herbed escabeche (my favorite dish!); Sea Ray & Solomillo, finished with an amazing Flan with Carob Chantilly. David, our server asked what types of wine we enjoy & guided us towards a blend of Albarino & Godello which was priced well, and paired perfectly with our meal. The restaurant should be looked at for a Michelin star. It was that good! Thank you David, Chef & Team for providing us with a memorable dining experience. We WILL be back!
Great to see another high quality restaurant open in the city. From the moment you enter everything you experience is special. Plates that are interesting and full of flavours and a wine list that matches the level of the food. I look forward to returning many times.
