Casa Julio closes the “Menjars de la Terra” on the table with all the flavors of Alicante

Alicante extract

The menu presented was a tribute to the culinary diversity of Alicante, bringing together products from the sea, the garden and the mountains. The aim was clear, as Eva Bolaños from Casa Julio restaurant explains: «We wanted to summarize the wide gastronomy of our city in a few dishes.From Mediterranean to artisanal sausages and traditional desserts like Jijona nougat.

Among the prominent flavors; Santa Pola shrimps He was one of the stars of the menu. Prepared with care and a little salt, these products captured the essence of the Mediterranean. «What matters is the quality of the product and respecting the essence by cooking good food,” added Bolaños.

Another one of the most applauded dishes is handmade sausages and cheese varietiesA tribute to the products of emblematic regions such as Guadalest and Callosa d’en Sarrià. “We are looking for produce as directly as possible in markets and restaurants in the interior of the province, and this time San Antonio’s award-winning cheeses and Gloria’s sausages cannot be missing,” he explained.

Creativity and tradition

Casa Julio’s creativity shined through in dishes like: Goose and artichoke with Jijona nougatCombining textures and flavors with a sweet-salty balance, it surprised the attendees. “This is a unique mixture: golden artichokes, shredded goose and the finishing touch of shaved nougat is simple but very special,” emphasized Bolaños.

Alicante saladMade with Muchamiel tomatoes, salted meats and mollita coca crumbs, it brought freshness and originality to the menu.

In his name, senyoret riceOne of the most requested dishes from Casa Julio customers kitchen team mastery in rice preparation. “The secret lies in good fish stock, quality ingredients and gentle cooking.”

The menu closed with a dessert reflecting the Alicante pastry tradition. A. combination of fried milk and nougat ice creamAccording to Eva Bolaños, it was “the perfect cherry that reflects the flavors of our land.”

Wines from DO Alicante

The wines chosen to accompany the menu deserved special mention. Bilaire is a white from Merseguera that has been in barrels from Bodegas Alejandro for four months. And Delit, a Monastrell from Finca Colladohe provided nuances that complemented each dish, elevating the gastronomic experience to another level.

Living room and kitchen equipment

The flawless execution of the event would not have been possible without the efforts of the Casa Julio team, both in the room and in the kitchen. His professional and careful service He ensured that every detail met expectations.

“The entire team has worked with great love and dedication to make this event special. This is not only a great initiative It highlights our gastronomyIt also allows us to share our experiences with other restaurants,” Bolaños said.

«Menjars de la Terra» 2025

While the 2024 edition has successfully closed, attention has now turned to 2025. The third edition of “Menjars de la Terra” promises to be even more specialIt coincides with Alicante being recognized as the Gastronomy Capital of Spain.

These gastronomic days are combined as a showcase to highlight the flavors and traditions that define the province of Alicante not only as a tourist destination, but also as a culinary standard in Spain.

Casa Julio Restaurant proved to be the perfect setting to complete this cycle, reaffirming Alicante’s gastronomic identity and making clear that Alicante cuisine has much to offer the world. As we look to the next year, “Menjars de la Terra” continues to be a symbol of culture, tradition and community. N