Five restaurants already participating in the “Menjars de la Terra” spin-off in Vega Baja menus and they complete the details of the gastronomic event that will visit the region. From the 20th to the 24th of this month of February. How else could this culinary week’s staple be in this region? artichoke.
The first person to “perform” next Monday, February 20, El Jardín restaurant in Hotel Meridional de Guardamar, A true gastronomic benchmark in a hospitable town, lover of its culture and traditions, with a significant orchard and fishing heritage, it makes its gastronomy one of the main tourist attractions.
The Garden prepared a complete menu for the event, in cooperation with the Vega Baja Artichoke Association, by providing the basic ingredients of the three details to be served in the welcome cocktail. «Artichokes, scallops and lime charcoal velouté», “Artichoke, ham and duck broth” And “Artichoke Omelet”.
El Jardín’s co-chef Dori Chazarra is clear that INFORMACIÓN’s initiative to reclaim the gastronomic days of “Menjars de la Terra” with the support of the Provincial Assembly is “a very good opportunity for us”. value our land, our products and our cuisine» and adds: «We are very grateful that they trusted us and were able to contribute to our grain of sand».
“We want to value the artichoke as it represents us for where we are,” Dori says on her menu. We believe it is essential to promote our products and give them visibility because we have a great pantry.”
Chief Aurora Torres La Herradura restaurantOn “Menjars de la Terra” at Los Montesinos, which will be attending on Tuesday, the 21st of this month, he admits that it seems to him “a very interesting undertaking, as there is a tendency to use products from other places and from other countries”, and that sometimes it is better to use products from our own land. it becomes valuable, then it is necessary to value it and your work is very good” and added, “You should be proud of using domestic products. I always say I want to eat an Asturias fabada when I go to Asturias, and when they come to Vega Baja del Segura they can’t leave without a good artichoke».
“We wanted to reflect on the local dishes of Vega Baja by giving them an authorial touch and taking into account that it can be done,” explains Aurora. large meals with very simple and very nutritious food».
The turn will come on Wednesday, 22nd El Buey restaurant in Almoradi. Its chef, Moisés Martínez, said: “It seems like a great idea to me to serve as a tribute to Mr. Pomata and all the restaurants that have accompanied him in this venture. gastronomy tourism in the province of Alicante. For us, it’s an honor and a great responsibility.”
HE D’Davinia Martinez restaurant It will be the hero that takes place at the Casino de Orihuela on Thursday, 23. Its chef, Davinia Martínez, says, “We are very excited but at the same time we are working hard because it represents a great deal of pressure. We are confident that we will meet the challenge and this is already a reward for us. Organize an event in our restaurant. Traditional foods He is the protagonist we are passionate about ».
We wanted to give value to each of the products we use in different dishes. Traditional cuisine goes hand in hand with our gastronomy.”
Finally, on Friday the 24th, the turn will come. Windyinside TorreviejaManager José Antonio Álvarez said, “I am very grateful that you remember us who were always there at the beginning of these initiatives. I have so many good memories and Menjars de la Terra is like bringing the past to the present so that we can enjoy it again».
Regarding his menu, José Antonio says, “We want to represent what our soil is, we want to highlight the product our region has, like the octopus. tradition It has become a demanded product on our shores and now all over the world.” Entertainment.
Menus from the Vega Baja area
welcome cocktail:
Artichoke, scallops and lime charcoal velouté.
-Artichoke, ham and duck broth.
– Artichoke omelet.
Starters on the table:
Coke with Tonyina.
Alicante savory salad made at home.
Shrimp ceviche, leche de tigre de ñora and crispy sweet potato.
Artichokes, beets and roasted almonds.
Bread service.
MAIN COURSE:
Cuttlefish stew, peas and artichokes.
SWEET:
Ñora, Fondillón and crispy artichokes.
SHOPPING CENTRE:
White wine Riesling 2022 from Bodegas Monóvar.
Red wine Cairo 2020 from Bodegas Monóvar.
Waters, beers and soft drinks.
Coffees and infusions.
PRICE PER PERSON: €40 (including VAT)
Reservation: 965 72 83 40 / web
Beginnings:
Artichoke tartare, raff and citrus caviar.
Guardamar shrimp, acorn-fed ham and Tonka beans.
Low-temperature eggs with mushrooms and truffles.
FIRST COURSE:
Dorada and Levantine roots.
SECOND LESSON:
Magret with roasted apples, dates and Vinalopó Raisins.
SWEET:
The world of carob.
SHOPPING CENTRE:
Caterina, red wine DOP Alicante.
Mas dels Cavalls, white DOP Alicante. chardonnay
Sierra de Cazorla water.
Beer La Sagra.
PRICE PER PERSON: €40 (including VAT)
Reservation: 966 72 10 78 / web
beginners:
Freshly baked bread with butter from the cauldron.
Salmon, artichoke mayo and alcamole.
Sea and garden: artichoke with octopus.
Candied artichokes with black garlic vinaigrette and dried meat shavings.
Salted raw artichoke salad.
MAIN COURSE:
Homemade turkey gazpacho with artichokes.
SWEET:
Dried fig mousse.
SHOPPING CENTRE:
Red wine Arbui 15 months Monastrell, Bodegas Alejandro.
White wine Vega Cuyar Meseguera, Bodegas Alejandro.
Mahou beer 5 stars.
Solan de Cabras juice.
PRICE PER PERSON: €40 (including VAT)
Reservation: 966 78 15 93
Beginnings:
Sourdough breads with green olive oil.
Chocolate trilogy with semi-salted mullet eggs (El almendrado, nugget, velvet).
Our red tuna salad.
Artichoke blossom with duck miscuit al PX.
FIRST COURSE:
Cod stew.
SECOND LESSON:
Rice and crust.
SWEET:
Nougat nugget and fried egg yolk.
SHOPPING CENTRE:
Uncle Raimundo (Moscatel) Bodegas Gutiérrez de la Vega. Farmhouse (Moscatel, Macabeo and Meseguera) Pepe Mendoza Winery. Arbui (Monastrell) Alejandro Winery. Soap opera Gran Fondillón reserve 1964 (Monastrell) Brotons V&A Winery.
PRICE PER PERSON: €40 (including VAT)
Reservation: 744 63 10 38 / web
Beginnings:
Oven roasted octopus old recipe Barlovento.
Shrimp boiled in water from our bay.
Yan tuna lives while suckling.
Artichoke Salad with Tuna.
MAIN COURSE:
Boiler rice.
SWEET:
Almond cake with jijona nougat ice cream.
SHOPPING CENTRE:
White Wine Cesilia Blanc.
Red wine Santa Rosa by Enrique Mendoza.
Beer, water and soft drinks.
Infusions and coffee.
PRICE PER PERSON: €40 (including VAT)
Reservation: 966 92 21 76 / web