Dénia and the Red PrawnThe perfect marriage. Both are treasures of the Mediterranean and jewels of the Alicante coast.
This marvellous marine delicacy takes centre stage every time it forms part of our tasting menus.
At RestaurantSamaruc We make several dishes with this delicate product, but in particular we became known for one dish in particular, the red prawn in citrus and carrot marinade, prepared for the Red Prawn competition in 2019.
At Samaruc, we treat the Red Prawn with the utmost respect and present it with the grace that only Ismael Bilbao knows how to give it. What dishes can you try? For example, the Stracciatella with truffle, nuts and Dénia Red Prawn or the Red Prawn with honey and blood orange marinade (a simple but very aromatic recipe).
What makes this delicacy so special?
Sandy bottoms, sea currents, specific depths and the plankton it feeds on... There are many factors that influence its quality!
In our gastronomic offer, we cannot fail to mention the elegance of this raw material.
Whenever we get the Red Prawns in the Denia or Jávea fish market We dedicate a special place to it in our kitchen, so that it reaches the diner in an unforgettable way.
Its distinctive reddish colour and elegant lines are the perfect combination to enjoy at Samaruc by Ismael Bilbao during any time of the year.
It is a real treasure of Dénia for true lovers of good food! And every foodie who comes to our wonderful coastline.
Ismael Bilbao Chef and owner of the SAMARUC Restaurant where, together with his team, they prepare different tasting menus with fresh garden products from km0 and from the fish market.One of the most beautiful entrance doors of Samaruc Restaurant by Ismael Bilbao
Every bite of this crustacean is delicate, soft, invincible. A real marine explosion. And at Samaruc we treat it with all the respect it deserves and with all the grace that only Ismael Bilbao knows how to give it. Any of our dishes? Stracciatella with truffle, dried fruits and Dénia Red Prawn or Red Prawn with honey and blood orange marinade (a simple but very aromatic recipe).
We prepare our version of all y pebre eel stew, substituting the eel for the queen of the Mediterranean, the red prawn.
What makes this delicacy so special? The sandy bottoms, the sea currents, certain depths, the plankton they feed on... There are many factors that directly affect their quality!
Our gastronomic offer cannot overlook the elegance of this raw material and for this reason, whenever we get hold of it in the fish market, it makes a special place in our cuisine to reach the diner in an unforgettable way.
Magnificent Red Prawn in the hands of one of the best chefs.
Its characteristic reddish hue and lively lines are the ideal pairing to enjoy at Samaruc during Christmas celebrations. However, we are also happy to cook and enjoy it at any other time of the year.
Ismael bilbao looking at the texture of a pil-pil of red mullet
One of Samaruc's weaknesses is salted fish and traditional cuisine, something that could not be missing in the traditional lunch of the area in a creative way.
