Alicante welcomes five local restaurants taking part in a fresh week of dining called Menjars de la Terra, set to unfold next week. Each venue aims to showcase regional flavors through carefully crafted menus that have already sparked strong interest, with many diners booked in advance to experience the special offerings.
The event is coordinated with clear oversight and support from the Provincial Council and Información, spotlighting Malaspina in Benidorm, Puig Campana in La Cala de Finestrat, El Cranc Chiringuito in Altea, Club Náutico in La Vila Joiosa, and Casa Cantares in Calp. The Gastronomy Week runs from May 20 to May 24, Monday through Friday, inviting locals and visitors alike to explore Alicante’s regional tastes.
The second edition continues the province’s most celebrated gastronomic tradition after its successful return last year. This year, the program also highlights Callosa d’en Sarrià loquat, a notable product with a Protected Designation of Origin. Each of the five restaurants will incorporate this Alicante treasure into at least one dish, enriching the culinary tapestry of the week. [Source: Información]
Opening
The opening day happens on Monday at Malaspina, housed in the Mercure hotel in Benidorm. Guided by executive chef Roberto Atzeni, the team has designed a complete menu that mirrors high-end gastronomy and aligns with the hotel’s culinary standards. Atzeni’s opening remarks stress the honor of participating and the role of the event as a gastronomic reference for the province, while also inviting ongoing growth and learning.
On Tuesday the 21st, Puig Campana in La Cala de Finestrat takes the stage. Head chef Lola Moya expresses pride in being selected for Menjars de la Terra and gratitude for representing Marina Baixa. The kitchen team looks forward to sharing their regional interpretation with guests. [Source: Información]
Wednesday brings El Cranc Chiringuito in Altea. For head chef David Robles, representing Altea and the wider Alicante area is a privilege rooted in local traditions, the town’s sailors, and its people. The event celebrates local heritage and coastal flavors. [Source: Información]
Thursday shifts focus to La Vila Joiosa at the Maritime Club restaurant, where manager Álvaro Tovar speaks of pride and unexpected happiness that fuel ongoing enthusiasm. The staff invites guests to join this collaborative culinary journey. [Source: Información]
Friday closes the cycle at Casa Cantares in Calp. Head chef Antonio Femenia describes the selection as a source of pride and gratitude, emblematic of the family kitchen and its evolving reputation. [Source: Información]
The five restaurants have crafted menus that emphasize guest satisfaction, with several intriguing options already drawing attention as reservations fill up. [Source: Información]
Renewed format
The event returns with a refreshed format. Backed by the provincial Council, Menjars de la Terra now tours different regions of the province from Monday to Friday, featuring a new restaurant each day. Denominations of Origin councils across the region participate, reinforcing a pledge to promote Alicante products. Private sponsors also support the initiative. [Source: Información]
Open to all, the Menjars de la Terra days invite guests to sample the special menus prepared by the participating restaurants for a set price that includes drinks and value-added tax. It is a chance to experience the chefs’ best work and enjoy an atmosphere of culinary celebration. [Source: Información]
Monday, May 20: Malaspina (Benidorm)
The opening menu features hints of local cheeses and sausages. A creamy mini cone filled with cod brandy and piquillo pepper sauce with an olive sphere sets a distinctive tone. A tartare of steak with caviar substitutes, a coca filled with goose mousse and goat cheese, and a touch of loquat jam highlight creative pairings. A croquette course presents sheep’s milk on a bed of pork air, followed by octopus prepared with bacon and La Vera paprika EVOO. A mushroom omelette with herring, and loquat and citrus-textured shrimp carpaccio from Calp, round out the savory courses. A medlar sherbet with Disaronno adds a sweet finish, along with rice cooked with loquat and smoked duck magret. A dessert of mini savarin loquat tarte tatin with Maria biscuit ice cream and chantilly cream accompanies wines from Bocopa. The price includes VAT. Reservations are managed by the restaurant. [Source: Información]
Puig Campana in La Cala de Finestrat presents a pumpkin vichyssoise, lobster with orange and loquat, a Coca Alicante anchovy, fresh bay squid, creamy octopus rice, and a millefeuille with medlar. Coffees and infusions are offered with Organic White Laudum Chardonnay and Red Laudum oak Monastrell from Bocopa. An inclusive beverage selection complements waters, beers, and soft drinks. [Source: Información]
The sides reveal the bright interior of the Puig Campana restaurant in Cala de Finestrat and remind guests of the coastal ambiance. The day carries a fixed price per person with standard inclusions. [Source: Información]
El Cranc Chiringuito in Altea serves burrata with lettuce and loquat, wild asparagus with Iberian bacon, cuttlefish meatballs, Lektola rice with shrimp and artichoke, and a chantilly almond tart. Coffees and infusions are available, paired with selected white and red wines from local producers. Waters, beers, and soft drinks complete the pairing. [Source: Información]
The lounge at Club Náutico de La Vila Joiosa presents aioli and tomato bread, roasted tomatoes with peppers, Coca de pebrereta, grilled artichoke flowers with garlic shrimp, and the iconic Senyoret rice alongside loquat tatins. Coffees and infusions accompany DOP Alicante wines and other regional options. [Source: Información]
Casa Cantares in Calp closes the week with bread and tomato, aioli and olives, a Cantares salad with octopus and shrimp, kalamaretti with artichokes, boiled red Calp shrimp, almond raya scales, and a loquat cake. A Mediterranean tasting with Moscatel and Merseguera, and a Monastrell wine, anchors the experience. Waters, beers, and soft drinks complete the offering. [Source: Información]
The week emphasizes the charm of Alicante cuisine and coastal produce, inviting guests to enjoy a curated sequence of menus crafted by each restaurant. [Source: Información]