region Baix Vinalopó This week will be the first stage of the new season “Menjars de la Terra”Gastronomy days organized by INFORMACIÓN with the support of the Provincial Council, where local products are introduced and the traditional cuisine of the province is valued. An example of this Carlos restaurant, Elche, Yesterday he started this new section, highlighting the products he knows best and whose identity has endured over the years.
Located in the La Hoya region, in the heart of the Elche orchard, this spacious and cozy restaurant started its journey on the busy and exciting path of gastronomy in 1991. Growing. «We started as a small family restaurant, we still are, but now we have good support and a good staff. Moreover, we have a good product where quality is at the forefront, but effort is undoubtedly what brought us to where we are today,” he says. Carlos Oliver, restaurant manager.
Surrounded by gardens and rooms for events, the restaurant hosted more than a hundred customers who did not want to miss the opening day of Granada Mollar de Elche, a product that was otherwise impossible. Carlos assures that the establishment operates from October to February and is “always available” on its menu.
A supporting statement Toni Cabot, INFORMATION Directorin his welcome speech to the conference: “Pomegranate is an important fruit for its sweetness and we are fortunate that, among the 500 or more varieties that exist worldwide, Mollar Granada is the only fruit that has the Protected Designation of Origin and we should take care of it. Moreover, its peculiarity is that it should be protected What is required and what makes it so special is the way it was raised.
The Mollar pomegranate, as the undisputed protagonist, monopolized the center of the menu’s pre-tasting interventions; just as Francisco Oliva, president of the Denomination of Origin of the Elche Mollar Pomegranate, underlines that it is considered gastronomic. Pomegranate took the fruit “perhaps because it’s a bit taboo in kitchens.” “We made this product public, and today I think almost all chefs include pomegranate in their menus and menus as a very important product,” he said. He emphasized the importance of an initiative like “Menjars de la Terra” because “they value us very much and Granada Mollar de Elche They help us continue to promote it.”
These days the Baix Vinalopó district will showcase tradition, innovation, professionalism and excellent raw materials. In the case of Elche, the first stop of this season, the mayor Pablo Ruz hinted: “It is much more than industry, it is much more than three UNESCO heritage sites; Elche is also the primary sector and agriculture. That is why these conferences are so important and Elche’ It is also just as necessary to explain to the rest of the state all the things we can do without water.
In his name, president Alicante Provincial CouncilTony Perez, encouraged those who wanted to attend the conference: «We will be in this region throughout this week and have the opportunity to learn about the gastronomy, traditions and creativity of our restaurant operators. “We have a duty to promote our productive industries with products that define the province.” In his speech, he did not forget to mention “those who produce, transporters and the thousands of people who make up this entire restaurant value chain.”
Carlos’ essence
Carlos restaurant proved to be a smart choice, offering customers a complete experience. The welcome cocktail included not only a few delicious appetizers, but also Elche’s refreshing Mollar Granada juice, thus emphasizing the importance of this fruit in the gastronomic week.
“We wanted to make a menu that included all the products that define the region and Camp d’Elx, making visible the variety and wide range of dishes you can enjoy in this region,” says Carlos.
Once seated at the table, diners had the opportunity to taste another product from the Elche garden, delicious artichokes combined with shrimp and fresh garlic. We had a refreshing and diverse Mediterranean salad and Mollar pomegranate as starters. Two examples of the versatility and creativity of chef Marian Guijarro, who admits, “Artichokes are our star dish, most in demand in appetizers,” but “The first thing our customers ask us when they sit down at the table: bread with aioli and tomatoes, as well as our almonds. That’s why it’s most in demand.” We wanted to show what you see and the essence of Carlos restaurant.Another example is Mollar pomegranate, which we introduced in salad and dessert with almond cake.
Specializing in main courses and rice, the restaurant has prepared three options to choose from, with a steadfast commitment to wood-fired rice: rice with rabbit and snail, rice with conch or rice with seasonal vegetables. Added to these options is the succulent Iberian fillet with fried potatoes and date sauce, which also refers to the date, a local product that is indispensable in Elche cuisine and for which the chef creates a special sauce to surprise the palate. “I developed what makes Carlos different based on what our customers continue to demand from us for 30 years,” says Marian.
We completed the first day of the new season of “Menjars de la Terra” with Elche cake accompanied by mollar pomegranate, a delicious combination that completes the gastronomic experience with a sweet and authentic touch.
The new episode of “Menjars de la Terra” is presented as a gastronomic tour of the local products of the Baix Vinalopó region and, as journalist Marisa Ayesta noted in her presentation today, “Baix Vinalopó is a region that perfectly combines sea with land and rice.”
Considering the large number of people who stayed out due to the absolute satiety with which they registered, it is worth noting that the sessions at the La Posada de Torrellano restaurant will continue tomorrow. The restaurant will offer the same menu next Saturday, February 3. afternoon. These “Menjars” start with strength and guaranteed success.