In Jávea, Volta is a restaurant shaped by the Mediterranean and the landscape around it.

The cooking draws on local produce, familiar flavours and the traditions of the region, but with a modern approach that reflects the people behind the restaurant and the way they want to cook today.

We spent time in the kitchen talking about the ideas behind the food, the importance of seasonality and locality, and the connection between a restaurant and the place it belongs to.

What comes through most strongly is a sense of identity — cooking that feels rooted in its surroundings, but still personal, evolving and completely its own.

This is why they cook.