Cala del Portitxol
One of the Costa Blanca's best-looking coves, but the parking and crowds tax the reward.
Cliffs frame a small stretch of pebble and sand facing a natural rock arch — it photographs better than almost anywhere nearby.
At a Glance
- — you need easy parking
- — big groups
- — soft sand preference
Cliffs shelter this small cove near Xàbia, where a natural rock arch sits just offshore to create a perfect frame for your photos. It is undoubtedly one of the best-looking spots on the Costa Blanca, which means the parking areas can get frantic quickly. If you want a quiet experience, arrive well before the rest of the day-trippers do.
How it got here
Xàbia sits on the edge of the Marina Alta, a rugged stretch of coastline long shaped by maritime trade and the threat of North African pirates. Coastal watchtowers built during the sixteenth century stand on nearby headlands to guard the coves against raids that targeted the Mediterranean fringe. This maritime legacy defined the local architecture and the defensive focus of the shoreline. While modern development reshaped much of the coast, the proximity to the Cap Negre and Cap de la Nau preserves a sense of the geological isolation that influenced how the inhabitants interacted with the sea for centuries.
Where it sits
Limestone cliffs drop directly into the Mediterranean here, creating narrow pebble beaches along the base of the Montgó massif. Access requires a descent down steep winding roads that drop from the higher ridges toward the water. Sunlight hits the water early in the morning but the high stone walls bring shade to the shoreline by mid-afternoon. Summer traffic chokes the narrow access lanes, as the demand for beach space outstrips the small gravel parking zones. The winter months leave the cove to local fishermen and occasional hikers traversing the coastal footpaths.
What to eat and drink
The cuisine of the Marina Alta emphasizes local seafood and produce from the terraced orchards inland. Paella marinera, a dish of short-grain rice cooked with squid, mussels, and prawns, dominates the coastal menus. Local markets provide cocas, savory flatbreads topped with tomatoes, onions, and salted fish. For dessert, the region produces turrón, a dense almond and honey confection. Drink local mistela, a sweet dessert wine made from Muscat grapes grown on the nearby slopes, to round out a meal. This produce reflects the reliance on the fertile soil and the abundance of the Mediterranean harvest.
Valencia: the whole region
A long, hot, flat coast with one excellent city at its centre and much emptier country behind it. Valencia itself earns three days on its own — the old town, the Central Market, the City of Arts, and the rice that was invented in the…
Minimum 3 days · better 5-6 days · deep 8-10 days
Pair It With
In Valencia
In Valencia
In Valencia
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