Five Vega Baja venues participate in the Menjars de la Terra spin-off, sharing a complete lineup for a week dedicated to gastronomy across the region. The event runs from February 20 to 24, placing artichoke at the heart of the culinary focus while celebrating local farming, fishing, and culinary traditions.
The first stop is El Jardín, housed at the Hotel Meridional in Guardamar, opening on Monday, February 20. The restaurant is widely recognized as a culinary reference in a town famed for its welcoming spirit and rich cultural heritage, shaped by an orchard landscape and a long maritime history that informs its cuisine.
The Jardín has prepared a full menu for the event in collaboration with the Vega Baja Artichoke Association. The welcome cocktails feature artichoke-forward components, including a velouté with artichoke, scallops, and lime charcoal; a broth of artichoke, ham, and duck; and an artichoke omelet. Dori Chazarra, the co-chef, describes the initiative as a chance to celebrate regional land, products, and cuisine, appreciating the trust placed in the team and its contribution to Vega Baja’s culinary scene.
“We aim to honor the artichoke as a symbol of our region,” she notes, stressing the importance of promoting local produce and showcasing the pantry’s richness.
The program continues with El Garden’s partner in this sequence, as the Vega Baja team highlights local ingredients. Aurora Torres, chef at La Herradura in Los Montesinos, participates on Tuesday, February 21. She calls the project compelling because it foregrounds domestic ingredients over imported goods and expresses pride in cooking with local products. The menu blends Vega Baja’s traditional dishes with an authorial touch, focusing on simple, nutritious, and satisfying meals.
Torres explains that the aim is to translate Vega Baja’s regional dishes into creative interpretations, proving that generous, nourishing meals can be both straightforward and fulfilling.
The event advances to Wednesday, February 22, with El Buey in Almoradí taking the stage. Chef Moisés Martínez praises the collaboration as a tribute to individuals who have supported the province’s gastronomy and tourism, and he says it is an honor and a responsibility to showcase local talent through the initiative.
On Thursday, February 23, D’Davinia Martínez restaurant leads the evening at the Casino de Orihuela. Chef Davinia Martínez acknowledges the project carries pressure but regards it as a meaningful reward. The restaurant aims to celebrate traditional foods and to demonstrate a passion for the regional gastronomic landscape.
There is a shared intention to emphasize each product used in the dishes, underscoring the link between traditional cuisine and Vega Baja’s gastronomy.
Finally, on Friday, February 24, Windyinside Torrevieja hosts the closing night. Manager José Antonio Álvarez reflects on the long-standing role of the venue in Menjars de la Terra and recalls memories of helping launch the initiative. The idea is to bring the past into the present so guests may experience it anew. The team highlights a menu that spotlights local products, especially octopus, and a commitment to showcasing the region’s soil and seafood heritage.
José Antonio notes that the menu aims to honor local produce and craft a story around Vega Baja’s terroir and tradition, making the region’s flavors the centerpiece of the dining experience.
Menus from 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
Reserve option: contact details removed
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 COURSE:
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
Reserve option: contact details removed
Beginnings:
Sourdough breads with green olive oil.
Chocolate trilogy with semi-salted mullet eggs.
Our red tuna salad.
Artichoke blossom with duck miscuit al PX.
FIRST COURSE:
Cod stew.
SECOND COURSE:
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
Reserve option: contact details removed
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
Reserve option: contact details removed