Love and good raw materials, this is the Grouper Gazpacho that triumphs in the “Menjars de la Terra”

José Juan Gómez, restaurant managerHe was pleased with the public reaction: «The welcome was wonderful We knew we wanted to participate from day one and the result was perfect. “We have received more bookings than we can accept, which shows the interest in this day.”

soil products

Included menu offered Carefully selected starters to enrich the flavors of Alicante. These include salty mojama, bonito and roe deer. tuna tomato salad. Emphasizing that this product diversity is the key to the restaurant’s style, Gómez explained, “These are the dishes that represent us, they reflect our cuisine.”

Another one of the shining plates Grilled fresh cheese millefeuille goose with caramelized onions and tomato jama combination that combines sweet and salty flavors in one innovative bite. Baby beans sautéed with ham, truffles and egg over low heat They rounded out the starters by delivering a smooth-textured and deep-tasting dish where each ingredient was present in a balanced manner.

As for the main courses, customers no longer need to make a choice. Iberian pork lizard rice with vegetables or grouper gazpachoIt turned out to be the star dish of the day. Finally, it was decided to offer half of the two meals to all participants. According to Gómez, «Grouper Gazpacho was the big winner. “This is a dish we make with love and good ingredients.” Although the manager kept the secrets of his recipe secret, he emphasized the importance of using fresh, quality ingredients to achieve exceptional taste. «The key is in good raw materials and doing it with love. “There’s no secret other than that.”

Additionally, Gómez stated that this dish is generally very popular: “Group Gazpacho is very popular, especially on weekends. This is a special meal Because Manchego gazpacho is usually made with meat, but this fish version has also taken its place on our menu.

For Agustín Llorca, president of Chocolate Marcos Tonda, As a sponsor of “Menjars de la Terra”, such events are the perfect opportunity to highlight the gastronomy of Alicante. “These days allow restaurants to showcase their dishes and revive the culinary traditions of our province. It is an initiative that adds culture and historyPromoting the value of local products.

From your point of view, Gastronomy is a way to preserve and transmit cultureand to achieve this, the use of local components is essential. “Every time a restaurant organizes an event like this, it makes history, remembering recipes and flavors passed down from generation to generation,” Llorca said. he added. For Chocolates Marcos Tonda, whose approach has always been artisanal, taking part in these events allows them to “accompany traditions and dreams.”

A perfect closing

sweet one homemade nougat cakeaccompanied by coffee or brew. This sweet touch is a tribute to the typical flavors of the region. Gómez emphasized: “The nougat cake represents our cuisine; “It’s made according to a traditional recipe right here in the restaurant.”

The selected wines accompanied the meals perfectly.. The white was a Finca Collado (Mosacatel and Chardonnay) and the red was an excellent Caterina (100% Monastrell) from Bodega Coop that had been in barrels for twelve months. Santa Catalina del Mañán, both PDO Alicante.

Alicante gastronomy

On the other hand, Agustín Llorca also emphasized the following: These events also promote the development of local gastronomy and help position the province of Alicante as a reference point for lovers of good cuisine.. «It is important to remember our roots and culture, which also extends to the kitchen. “Like the food at La Taverna del Racó del Pla, our chocolates are artisanal and carry with them the history of our land,” said Llorca. Gratitude for the opportunity to participate as a sponsor and contribute to the promotion of Alicante products.

The day at La Taverna del Racó del Pla ended with great success, showing how the combination of local products and respect for tradition can lead to an unforgettable gastronomic experience. “These dishes represent the best of Alicante, the result of years of culture and tradition,” concluded the restaurant manager.

House of Riquelme

“Menjars de la Terra” continues on Tuesday, October 29and in Alicante. Especially these gastronomic days, Casa Riquelme restaurantAlthough it is located in the heart of the city, at the foot of Benacantil, it will undoubtedly offer diners the taste of two mountain delicacies such as sausage and rice. Entertainment.