There are places where it’s nice to go. It’s worth it for the way they treat you, the kindness they radiate, the hospitality they overflow. One of those sites for me is Aspe. Matías, Juanfran Asencio and Juani, “Chencho” or Mira family make you feel at homeThey sit next to you and give you the best of their smiles. They are great ambassadors of a hospitable people.
Last time I had a chance to check, was last Friday, Alfonso Mira restaurant, in addition to the above mentioned here, is a professionalism in everything they do hard to match. They are undoubtedly first class hosts. Sharing the same table and tablecloth with a large part of the Mira family, and especially with Marina and Teo, parents of Teo and Alfonso Mira brothers, was a real luxury, both personally and in terms of gastronomy. You can understand how they got here from their conversations, which is nothing but perseverance and effort. In addition to Teo’s name, you get what it takes to be close and perfectionist about managing the room as he pleases, while being a dynamic and daring master of ceremony at the same time. Or where Alfonso got the talent and skill to succeed in the kitchen. They cannot deny. like daddy…
And as a result of that determination, that work and professionalism, this 2023 was completed.n 25th anniversary of his arrival in what is today Alfonso Mira, after stages at Castillo del Río and Lavid Restaurant. It’s a quarter-century-old life project that they undertook as workers from below and made bets for. He lived 25 years with the enthusiasm and dedication needed to always give his best.
And as the maximum expression, its Gastronomy Encountersis a rather challenging event that has been far from exhausting itself over the years, reaching its 21st edition with more force than ever before and becoming a major event on the national gastronomic scene. XXI EGAM gathered at the same event 37 chefs, 20 Michelin Stars and 25 Repsol Suns.
Mira brothers to receive this impressive response to the call Ambassadors of Alicante and Aspense cuisinewith his paella under his arm and the dry branches of the vineyards in the Vinalopó Valley to visit many places, to prepare the house’s trademark paella with rabbit and snails in poplar rice, in front of the house’s hallmark. Congratulations in gastronomy and, above all, in the personal sphere.