This five restaurants representing Vega Baja in Menjars de la Terra, slated from February 20 to 24, are finalizing details to ensure a smooth experience for attendees.
The event showcases the most celebrated gastronomic days in the region, featuring El Jardín at Hotel Meridional in Guardamar, La Herradura in Los Montesinos, El Buey in Almoradí, D’Davinia Martínez in the Orihuela Casino, and Barlovento in Torrevieja. Reservations are still available for these public conferences, which invite visitors to savor Vega Baja’s culinary richness during a period when local flavors shine brightest.
Each restaurant will present special menus that highlight regional ingredients, inviting guests to discover and celebrate the province’s gastronomic identity alongside the people who define it.
“Menjars de la Terra” restaurants in Vega Baja present their menus
The opening night on Monday, February 20, features El Jardín in Guardamar. This restaurant stands as a gastronomic landmark in a town known for its hospitality, culture, and traditions, enriched by orchards and fishing heritage that shape its distinctive cuisine and tourism appeal. El Jardín will unveil a complete event menu in collaboration with the Vega Baja Artichoke Association, including a welcome cocktail that blends artichokes with scallops and lime charcoal velouté, an artichoke, ham and duck broth, and an artichoke omelette, each course designed to showcase local produce.
Dori Chazarra, co-chef at El Jardín, expressed gratitude for the opportunity to participate and contribute to a project that elevates regional artichokes as a point of pride for Vega Baja.
La Herradura, Los Montesinos
Aurora Torres, chef of La Herradura, emphasizes the importance of using local products and taking pride in the place guests are visiting. Her message underlines how identifying with a town through its food can enrich the dining experience and deepen a sense of place.
Artwork and flavors converge in the theme of the week, celebrating the bounty of La Herradura with a dish that nods to the sea and Levantine roots.
El Buey, Almoradí
On Wednesday, February 22, El Buey presents a menu that mirrors the city’s character and the region’s gastronomic perspective. Moisés Martínez, the head chef, calls the opportunity both an honor and a responsibility, promising a menu that faithfully represents Vega Baja at the highest culinary level.
D’Davinia Martínez, Orihuela
Thursday, February 23, brings D’Davinia Martínez from the Orihuela Casino into the spotlight. The restaurant’s chef, Davinia Martínez, speaks with excitement about the prospect and the pressure of representing Vega Baja on this stage. The menu blends traditional cuisine with contemporary gastronomy, letting each product reveal its character while guiding guests on a nostalgic voyage back to childhood memories.
Barlovento, Torrevieja
Rounding out the series on Friday, February 24, Barlovento in Torrevieja showcases a menu that reflects coastal abundance and fine local agriculture. José Antonio Álvarez, the manager, notes the high level of gastronomy on offer and advocates showcasing Vega Baja’s wine and seafood heritage to visitors from beyond the region, ensuring the palate remains delighted by authentic flavors.
Information about Menjars de la Terra highlights a renewed format backed by the Provincial Assembly. The conferences will tour the provinces during gastronomy weeks from Monday to Friday, with a different restaurant featured each day. The Denominations of Origin Regulatory Councils contribute to the event, underscoring the value of Alicante’s diverse provincial gastronomy and focusing on traditional cuisine and local products.
Open to the public for a few days
Menjars de la Terra gastronomy days welcome the general public who wish to taste and participate in the specially prepared menus. A set price of 40 euros per person, including beverages and VAT, makes this a compelling opportunity to explore the region’s culinary riches.
All that is needed is to contact the selected establishments and secure a table. This event offers an excellent chance to dive into Vega Baja’s rich and diverse gastronomic tradition, while enjoying the expertise and exclusivity of local restaurants.
In Vega Baja, five organizations have demonstrated their ability to represent the region: El Jardín of Guardamar, La Herradura of Los Montesinos, El Buey of Almoradí, D’Davinia Martínez of Orihuela, and Barlovento of Torrevieja, collectively contributing to an unforgettable culinary experience.
“Menjars de la Terra” selects five restaurants to represent Vega Baja
Menus from the Vega Baja area present a curated tasting journey that centers on artichokes, seafood, and Levantine flavors, inviting guests to savor a thoughtfully composed progression from welcome bites to main courses and desserts.
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)
Reservations were coordinated through local gastronomy channels and are listed publicly by participating houses.
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)
Reservations are managed by the participating venues and a central booking line is provided by the event organizers.
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 Enrique Mendoza Santa Rosa.
Beer, water and soft drinks.
Infusions and coffee.
PRICE PER PERSON: €40 (including VAT)
Reservations are listed by each restaurant and shared through official event channels.
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:
Nougat nugget and fried egg yolk.
SHOPPING CENTRE:
Cesilia Blanc white wine, Enrique Mendoza red, La Sagra beer, Solan de Cabras water.
PRICE PER PERSON: €40 (including VAT)
Reservations are managed by each participating restaurant in coordination with event organizers.