Our story

Sandrine and Guillaume: a story by the sea

They discovered Altea on holiday and fell in love with the place. Six months later they were back for good, with their daughter, their cat and their dog. Since 2017, La Tablería has been their home by the sea: a convivial bodega serving simple, generous food.

The front of La Tablería on Altea's promenade
Photo of Guillaume and Sandy · to be added when available
The lounge corner of the terrace, facing the promenade balustrade

From France to the bay of Altea

Guillaume and Sandy discovered Altea on holiday and it was love at first sight. Six months later they returned to settle, with their daughter, their cat and their dog, determined to change their lives. Since 2017 they have run La Tablería: Guillaume as manager, Sandy front of house.

The spirit of the house is that of a warm, family-run bodega: simple, generous cooking, honest value and a good time by the sea. Guests are greeted by name, and at the table there is one rule only: here, everything is shared.

Why ‘La Tablería’?

The name comes from the tablas: the wooden boards we serve our tapas on, and from the house motto, «tapas a medida». Each table composes its own board: jamón, calamares, tortilla, croquetas, mussels… The board lands in the middle, and the conversation does the rest.

Our vision of Mediterranean cooking

Produce from the bay, time-honoured recipes and zero hurry. The rice dishes and paellas are made to order, in their paella pan; the tapas come out freshly made; and the terrace faces the Mediterranean, because in Altea the best dining room is the promenade itself.

The beginningLove at first sight

Guillaume and Sandy discover Altea on holiday and fall for the town. Six months later they move here with their daughter, their cat and their dog.

2017La Tablería

Since 2017 they have run the house on C/ Conde de Altea, metres from the white balustrade.

The conceptThe boards

The «tapas a medida» become the signature that gives the restaurant its name.

The specialityThe rice

Paella made to order, in its paella pan, becomes the speciality of the house.

2026Today

A local and international clientele that returns every summer.

‘We want every guest to get up from the table the way you get up from Sunday lunch: happy, unhurried and already planning to come back.’

Sandrine and GuillaumeTeam text and photos awaiting approval

Book a table