Eating at "Alma Cocina Viajera" restaurant - Sixth visit👍👍

As I said in my First Visit, Second Visit, Third Visit, Fourth Visit and Fifth Visit, this is a restaurant located in Alicante (32 Churruca street, inside Commercial Galleries premises) specialized in Asian-Mediterranean fusion cuisine that is also one of my very favorites in alicante together with Maillard restaurant and, although they both work in the same fusion cuisine field, the whole thing is very different in this restaurant.

Ernesto Frutos, chef and owner, worked for many years under the orders of David Muñoz (recently recognized as the Best Chef in the World) at his worldwide famous DiverXo restaurant, so his cuisine is very original and elaborate.

On this occasion I went to visit them again after telling me they had elaborated a new refreshing and tasty fish dish for summer, together with a new curry dish, both out of menu.

They currently have a ⭐4.8 rating on Google Maps and my personal rating was ⭐5.

• Fresh burrata cheese on a cold corn soup with confit in oil cherry tomatoes and fresh raspberries, topped with dark chocolate chips and a splash of EVOO infused with peppermint (€12.50, out of menu) (1).

• Fresh burrata cheese on a cold corn soup with confit in oil cherry tomatoes and fresh raspberries, topped with dark chocolate chips and a splash of EVOO infused with peppermint (€12.50, out of menu) (2).

• Fresh burrata cheese on a cold corn soup with confit in oil cherry tomatoes and fresh raspberries, topped with dark chocolate chips and a splash of EVOO infused with peppermint (€12.50, out of menu) (3).

• Homemade fresh salmorejo (tomato, garlic, bread, EVOO, salt and the chef's secret touch) topped with smoked sardine loins, salicornia (sea asparagus), cucumber dices, Payoyo cheese chunks (Andalusian goat cheese) and a splash of EVOO (€14.50, out of menu) (1).

• Homemade fresh salmorejo (tomato, garlic, bread, EVOO, salt and the chef's secret touch) topped with smoked sardine loins, salicornia (sea asparagus), cucumber dices, Payoyo cheese chunks (Andalusian goat cheese) and a splash of EVOO (€14.50, out of menu) (2).

• Homemade fresh salmorejo (tomato, garlic, bread, EVOO, salt and the chef's secret touch) topped with smoked sardine loins, salicornia (sea asparagus), cucumber dices, Payoyo cheese chunks (Andalusian goat cheese) and a splash of EVOO (€14.50, out of menu) (3).

• Curry of aged cow rib cooked at low temperature for more than 30 hours (€21.75) (1).

• Curry of aged cow rib cooked at low temperature for more than 30 hours (€21.75) (2).

• Curry of aged cow rib cooked at low temperature for more than 30 hours (€21.75) (3).

Overall evaluation of the restaurant: 8 points out of 10.

Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.