Welcome to Restaurante Alba
In our restaurant you will find a warm cuisine and environment, also close and very direct. With local and seasonal products, approaching the mountains to the sea, creating a Mediterranean explosion, innovative but with a traditional memory that will surprise you.
Alba Esteve Ruiz
Alba Esteve Ruiz is a young chef from Alicante born in 1989. She has a determined and refined hand, which proposes dishes with clear Mediterranean influences and focused on a mix of Iberian and Italian flavors.
She began his career in her native land moving between Alicante, Valencia and Girona and in this period she worked with the greats of international cuisine such as the master pastry chef Paco Torreblanca and the restaurant El Celler de Can Roca of the Roca brothers, a restaurant with three Michelin stars.
The chef from Alicante then went to Italy and moved to the restaurant La Bandiera de Civitella Casanova in Pescara belonging to the Spadone family, where she spent a year.
Following this experience, she lived in Rome and after several experiences in the capital in 2013, she began her stage in Marzapane, where she obtained stimulating and important recognition from Italian critics. Among those awards to highlight the best carbonara in 2013 and subsequent years and best young woman chef in 2018 for the Republica guide.
At the end of 2018 she left Marzapane to go for a brief period to the kitchens of the two Michelin stars Disfrutar in Barcelona.
She returns to Rome and starts a new project in 2019 called Antica Fonderia in the center of Rome. Until 2021 arrives and her plans begin to change, she decides together with Michel to return to her homeland and finally on August 3, 2021she gets to fulfill her dream… Open her own restaurant… ALBA.
Michel Magoni Vergari
Vergari Magoni Michel was born in Cape Verde on November 4th. When he was tow years old he moved to Rome.
When deciding what to study, he didn’t have any problem choosing. He knew he wanted to work in the hostelry and he was so enthusiastic about it he even took part in diverse contests organized by Italian schools in different cities.
While studying, he arrives to Gliuda Ballerino, a 1 Michelin star restaurant, where he is for 3 years (two studying and one immediately after). This way he starts understanding the rules of service and approaches the world of wine.
After that he arrives to Antonello Colonna restaurant with the chef with the same name who has 1 Michelin star and 2nd maître where he spends 10 months, managing gourmet and catering.
Then he works with chef Davide Cianetti in Jolanda restaurant, and after that in other 3 projects in 5 years. Within this time he starts studying to be a sumiller, and in one of the projects he meets Alba.
The experience after the family Roscioli Romeo restaurant and the star chef Cristina Bowerman was the one that probably made him discover the wine world from a different point of view.
In 2013 he has the opportunity to work with Alba again, in Marzapane restaurant. There, the two of them together start to create and shape their idea of a restaurant until 2018, when they decide to look for other options.
After months of research between Italy and Spain they find a project that catches their attention and this is how they started collaborating with Antica Fonderia, place in which they stay for 2 years. With all the pandemic issues, they can just have personal treat with the public for 8 moths.
This situation allowed them to be 5 months in 2020 and other 2 months in 2021 in Spain. They were looking for a place that meet their needs and in August 2021 they accomplished their dream of opening the restaurant with the name Alba.
The Alba’s menu
Our menu tries to capture every season, marking the characteristic notes of every time. Also, we want to transmit a life, childhood memories, a passage through Italy, without avoiding our land tastes. We want to achieve one style above all… MEDITERRANEAN.
