The house, the harbour and what leaves the kitchen
Arròs del senyoret in its panGrilled octopus on potato parmentierGrilled octopus close-up with paprikaBoiled Calpe prawnsIfach shellfish platterBaydal small fried fishFried fish of Calp, from the marketMonkfish Baydal styleSteamed wedge clamsHomemade croquettes at the kitchen passHomemade crème caramel with ice creamTurrón ice cream with Pedro XiménezGrilled fresh swordfish with friesBaydal-style fried calamariFried fresh anchovies from the bayBaydal octopus croquetteFried baby cuttlefish from the marketBaydal façade on Calpe harbourCalpe and the Peñón de Ifach from aboveBar Baydal in the 1960s, the Peñón behind