A landscaped terrace surrounds this handsome country house on the road to the Elche football stadium. The contemporary cooking is creative and solidly based in local products—including locally farmed caviar. All dishes in each course are priced the same, and the chef encourages diners to assemble their own tasting menus of two snacks, two seasonal appetizers, two starter plates, and two main dishes served in half portions—followed by dessert and coffee. First courses include such surprises as red tuna carpaccio, white asparagus ice cream, and artichokes stuffed with onions and red prawns in aioli. For a main course, consider the grilled pigeon with apples and Calvadós, or lobster with pistachios and baby vegetables. Not surprisingly, La Finca is Elche’s only Michelin-starred restaurant.