La Vaquería. We cook with embers, not with haste.

La Vaquería was born from the dream of Pitu Perramón —legend of Spanish handball and lover of good food— who imagined a true grill in Alicante. A place where meat would be treated with respect, fish would arrive fresh from the sea, and fire —without filters or artifices— would be the sole mediator between product and plate.

In 2000, we lit Alicante’s first great flame. Since then, it has never gone out. Here, the grill is not just a technique: fire is instinct, the grill is art. Every cut of meat, every fish, every vegetable is transformed by the rhythm of heat — slowly, without shortcuts.

But La Vaquería Mediterránea is more than a grill. It is a state of mind. An elegant, unpretentious refuge, just steps from San Juan beach, where the Mediterranean is felt in every corner: in the light that streams through the windows, in the perfumed garden, in the terrace nights that stretch on.

We are Alicante’s first grill. And its benchmark.

Welcome to La Vaquería Mediterránea: where fire and the purest essence of the Mediterranean meet.

Our Values

The product is sacred

We work with prime cuts of meat, fresh fish and shellfish from the market, and vegetables from our own Terramón garden. Respect for origin is our foundation.

The embers as language

For us, there is no cooking without fire. The embers are not just a tool, but a form of expression — the soul of every dish.

Mediterranean in every corner

Light, breeze, flavor, warmth. From the setting to the atmosphere, from the ingredients to the attitude: everything we do breathes Mediterranean.

Time and enjoyment

Here, there is no rush. Meals linger, gatherings are celebrated. We cook over embers, not with haste — inviting enjoyment without a clock.

Elegance without artifices

Refined, never pretentious. Sophistication lies in quality, in detail, in balance. Because what is true needs no embellishment.

The product is non-negotiable

At La Vaquería Mediterránea, quality admits no compromise. We serve noble cuts of meat chosen for their origin and flavor: beef from Galician dairy cows aged 7 to 8 years, raised with care in the fields; ribeye, sirloin, secreto, and mature beef — each transformed by fire. We also cook lamb, pork, and organic chicken, always with the same philosophy: an excellent product, live embers, and the conviction that every cut should speak for itself when it meets the flame.

From the sea, fresh fish and shellfish arrive daily from the market. National hake, turbot, wild grouper… pieces that reach us at their peak, treated with the same delicacy with which they were caught.

And from our own Terramón garden, vegetables cultivated with patience, harvested at their right moment — full of flavor and sun.

We cook with embers, not with haste.