Five restaurants participating in the return “Menjars de la Terra” in Marina Alta and Marina Baixa They have completed their menu and are preparing the details of the gastronomic event where they will visit the two regions. From the 24th to the 28th of this month of April. The main ingredient of this kitchen week, Callosa d’en Sarrià LoquatA product with a Protected Designation of Origin since 1991.
However, in addition to this common denominator in each of the menus, fish, shellfish and Mediterranean flavored rice They are the hallmarks of these two regions, no doubt a tribute to the well-known Mediterranean diet.
The curtain will be lifted with the most popular gastronomy days of the province.For saving BİLGİ with the support of the Alicante Provincial Council, the restaurant L’Olleta in Altea, next Monday, April 24. Chief of the proven body, Cesar Marquiegui explains that in the preparation of their menus, they want to reflect “product, originality and affinity, flavored with great passion and respect for the gastronomy of our region”. “We should not only value and promote our domestic products, but also consume them in season, because with this we value the labor and effort of our farmers, fishermen and farmers, We will pay fair prices for all products.”
Tuesday the 25th will be back to Hogar del Pescador in La Vila. A benchmark that places a Sun on its doorstep, recently awarded by the prestigious Repsol guide. Chef Marta Devesa comments that her menu is “an example of the seafood cuisine and we wanted to reflect the products in our market” and says “it is our obligation to promote our products and show the number of dishes that can be made”. prepared with all of them”.
On Wednesday 26th, the gastronomic event moves to Benidorm, on the 21st floor of the Hotel Madeira, to be checked out at the Belvedere restaurant.this fine dining is not incompatible with dining at a hotel right in the center of the tourist capital of the Costa Blanca. Antonio Pardo, head waiter d’Belvedere“We wanted to reflect our gastronomic offering fused with touches of traditional cuisine,” he explains in his proposal for the food event, emphasizing that “promoting local products looks great to us because of the idea that both the chef and I have.” The zero kilometer product is to work, and this is how we represent it in our gastronomic offer every day”.
Thursday 27th will be Casa Federico day in Dénia“We wanted to both reflect our trajectory as a restaurant, respect our traditional cuisine from La Marina and value the recognition of everyday cooking”, another measure of the well-known prestige in the region. Pepa Cervera, founding directorIt is a commitment to sustainability for the protection of the environment, where it is a necessity to promote the products of each region to revitalize and enrich the soils through recovery and conservation,” he adds.
Finally, On Friday the 28th, one of the most emblematic restaurants in Marina Alta will close the week commemorated with the creation of the “arros de señoret”. Jose BaydalThe Baydal Family, the third generation of the iconic business established in 1941, said, “Three generations of the Baydal family, who have been working in our restaurant in Calp harbor for 82 years, are working shoulder to shoulder with Calp by protecting the local product. As the Fishermen’s Guild, we are working to ensure that our freshly fished fish find their deserved place in our gastronomy. We wanted to reflect that, an extraordinary product with simple preparations”.
Offers are on the table in minutes gastronomy days open to all, To enjoy them, all you have to do is call the selected restaurant or restaurants and reserve a table. Entertainment.