MONDAY, JANUARY 22
Welcome cocktail kicks off a week of taste and tradition in Baix Vinalopó. The afternoon unfolds with the aroma of Iberian ham sliced and aromas of crispy bread, followed by a vibrant display of local specialties that showcase the area’s agriculture and culinary storytelling. Guests are invited to experience a curated sequence of bites and sips that set the tone for a journey through the region’s gastronomy.
Guests will find a crisp rice tapa prepared by friends from El Estanquet, a playful nod to coastal flavors, while the Elche Adri version offers a sweet contrast with Turkish delights. A white shrimp creation from Santa Pola arrives with a green curry that bridges sea air with garden herbs, and a set of baked croquettes rounds out the opening courses. A traditional burrata-style salad with pomegranate adds a modern sparkle, followed by a tart or savory bite crafted to reflect seasonal harvests. The table holds a simple, elegant start that invites conversation and curiosity.
On the table: a single starter, a fresh Masia-style salad, and the first course that blends artichokes with ham and caramelized mushroom notes. The second course follows with onion and cod rice, a comforting dish that embodies coastal resilience and regional pride. For dessert, a Castell-inspired Elche cake is paired with date ice cream, offering a sweet reminder of the land’s orchard bounty. The wine list features a crisp Alicante white and a robust Monastrell red, complemented by water, beer, and non-alcoholic options. The price per person remains at €40, inclusive of VAT, and reservations can be made through the restaurant’s contact channels. Beginners’ bites introduce a Galician bread with garlic and tomato, octopus salad, burrata with pomegranate, pomegranate mayo, and a selection of fried octopus or artichoke with goose. The main course highlights a chickpea casserole with cod, while the dessert finale blends lavender cream and citrus crunch. A carefully chosen wine pairing from local producers completes the experience, all under the banner of regional hospitality.
WEDNESDAY, JANUARY 25
Snacks from the garden bring rustic charm to the table. The offerings include grilled village bread brushed with EVOO and tomatoes seasoned with marjoram, plus pipes and caracals that blend textures and spice. A foie gras from Elche DOP, regional nougat, and Granada Mollar jam provide a sweet and savory counterpoint. A basil pesto made with eggplant and Marcona almonds adds a bright lift, while artichokes with shrimp velouté offer a coastal-green balance. The main course introduces a wood-fired approach with onion, cod, and potatoes, or a version featuring rabbit and mountain vegetables, with an Iberian cheek option finished in pomegranate sauce and spicy sweet potatoes. For dessert, torrija fritters or almond cake provide a warm finish, and the wine list features Pepe Mendoza House whites and reds with accompanying water and soft drinks. Reservations continue to be €40 per person, with contact details available on request.
THURSDAY, JANUARY 26
Beginners tasting kicks off with homemade toast, olive oil, and natural tomatoes, followed by fried potatoes and battered squid in the traditional style. The bay of Santa Pola supplies fried fish, accompanied by acorn-fed ham sliced by hand and boiled shellfish fresh from the harbor. A guardamar shrimp velouté, escarole salad with pomegranate, and artichoke with moles pomegranate offer layered greens and brightness. The main course features a band of cod and onions, a winter vegetable medley, or a comforting Iberian cheek with pomegranate glaze and spicy sweet potatoes. Desserts include torrija-inspired fritters or almond cake, and the cellar presents a lineup of Pepe Mendoza wines, Estrella Levante beer, water, and soft drinks. The price remains €40 per person, with reservations and restaurant pages available on request.
FRIDAY, JANUARY 27
Welcome tasting items begin with a shot of traditional boiled ball and a savory combination of anchovy with almond sobrasada, plus toasted almonds and a carpaccio-like octopus salad with paprika from La Vera. A tomato tartare from Elche features roasted peppers, fried pastor, and pomegranate, followed by fried shrimp and artichoke hearts stuffed with shrimp and seasonal vegetables, finished with an almond aioli. The main courses include seignorette rice, fidea, or a sailor gazpacho. Desserts revisit Elche cake with nougat ice cream, while coffee and home-made sweets close the meal. The cellar showcases a mix of white and red wines from the Alicante region, with water, beer, and soft drinks to accompany. The price per person remains €40, and reservations are handled through the restaurant’s contact details.
Beneath the surface, this week long event highlights how local producers, chefs, and hospitality teams collaborate to tell the story of Baix Vinalopó through food and shared tables. Each day presents a distinct sense of place, a chance to meet the people behind the plates, and a reminder that regional gastronomy thrives when families reclaim traditions and adapt them with modern sensibilities. This collective effort helps visitors understand the region through taste, texture, and memory, tying together villages, markets, and coastal towns into a single culinary voyage.
MONDAY, JANUARY 22
The programme of the Menjars de la Terra spin-off in Baix Vinalopó unfolds with a Welcome Cocktail that blends local specialties and honest hospitality. The tasting sequence opens with thin-sliced Iberian ham, paired with rustic Regañás bread, and continues with a crusty rice bite that nods to coastal days. A Turkish delight twist from Elche adds a touch of sweetness, while Santa Pola shrimp in a green curry conjures sea-bright memories. A plate of baked croquettes and a burrata salad with pomegranate offer a balance of comfort and contemporary flair. The day closes with a shared sense of anticipation for the week ahead and the chance to discover how small producers shape a larger regional identity.
Throughout the day, guests are guided through a progression of tastes that highlight local agriculture, sea produce, and family recipes that define the area. The event aims to connect visitors with the people who grow, raise, and prepare the ingredients that make Baix Vinalopó unique. The approach is inviting, warm, and anchored in the belief that good food is best enjoyed together, in the company of neighbors and newcomers alike. {citation attribution}