Since 1941 · Calp
The house where arròs del senyoret was born. Facing the fish market, beneath the Peñón de Ifach, since July 1941.
1941 — 2026
In July 1941, Salvador and María Baydal opened a forty-square-metre bar on a rock by the harbour, with three thousand pesetas and a permit. Eighty-five Julys later, the third generation still serves fish from the same market, looking up at the same Peñón.
Arròs del senyoret — seafood rice with everything peeled for you — first came out of this kitchen. Today it is Calpe's official signature dish, served all along the coast. We still make it the original way: rockfish stock, salmorreta, and shellfish from the bay.
Read the story →Calpe's fish market is steps from our door. Every afternoon at 5pm the auction decides what we fry and stew that evening: whiting, red mullet, Calpe prawns, baby sole. Whatever the sea gives that day.
The fish-auction plan →Salvador and María Baydal built a bar on a rock by the harbour in 1941. The third generation still runs the same house, the same trade.
Our story →We hear it every week. This is our answer: bay species that hardly ever leave this coast, bought at Calpe's fish auction — fifty metres from our kitchen — and one of the Costa Blanca's first beach bars to cook them the way it's always been done.
Marinated, fried school shark: Calpe's oldest tapa, near impossible to find elsewhere.
Delicate steamed clams, from one of the few markets that still land them.
From the day's catch: no cuttlefish at auction, no roe.
Whiting, red mullet and small sole from the 5pm auction, fried to order.
Boiled and served cold — sweet as only this bay produces.
Tiny baby squid, fried whole and crisp.
“The famous arròs del senyoret was invented at Restaurante Baydal in Calpe.”Costa Nachrichten (German-language Costa Blanca press)
Address: Avinguda del Port, 10, 03710 Calp
Opening hours: 10:00–16:00 & 19:00–23:00 · Closed Mondays (except summer)