By this point in the 21st century, Alicante’s culinary scene hums with energy. The province is enjoying one of its most vibrant moments, a convergence of talent, ambition, and growing appreciation from diners for both restaurants and the region’s local products. Nine restaurants have reached the final stage of the latest season of Menjars de la Terra, and each has crafted menus that tempt the palate with bold combinations, seasonal ingredients, and dishes that tell a story about the land and its people. The momentum reflects how cooking in Alicante blends tradition with modern sensibility, a hallmark of the regional gastronomy in recent years. Chefs, restaurateurs, and producers alike see in every plate an opportunity to set a higher standard for quality across the province.
Nougats from Jijona and Alicante will anchor a set of gastronomy days that begin next Monday, October 21. Salva Llinares, chef of the Petimetre restaurant in Playa de San Juan, says that Alicante’s gastronomy sits at the top of the national panorama, a claim echoed by the growing interest from visitors and critics alike. The days will pair sweet reflections with savory explorations, inviting diners to understand how local traditions, like the famed nougats, inform contemporary menus.
On Tuesday the 22nd, My House restaurant in Sant Joan d’Alacant will take center stage. Its director, Jesús Abad, notes that the country’s gastronomy is in one of its strongest moments, supported by skilled cooks, farmer partnerships, and a network of small producers who supply fresh ingredients daily. The lineup aims to show how a single village restaurant can contribute to a broader national conversation about taste and technique.
Tradition and avant-garde highlight the quality of local products.
Sessions begin on Wednesday, the 23rd at La Vendimia Tavern. There, chefs and restaurants are investing more in local products and crafting menus that blend tradition with creative twists, offering distinct culinary experiences. This moment is described as Alicante’s golden era by many, a sentiment echoed by Fernando Nieto, the tavern’s manager, whose wine passion informs thoughtful pairings for each course. The matches are designed to illuminate the dishes and the region’s terroir, promising a memorable tasting journey for guests.
On Thursday the 24th, Pantanet8 restaurant in San Vicente will again demonstrate how tradition and innovation walk hand in hand in Alicante’s gastronomy. Led by manager María José Peinado, the kitchen team has assembled an extraordinary menu that celebrates regional ingredients while embracing contemporary techniques.
Each meal will showcase the province’s rich and diverse cuisine. The tasting plan guides diners through a spectrum of flavors, textures, and aromas that speak of the coastline, the orchard valleys, and the inland farms, with every course revealing a careful balance between heart and precision.
Friday the 25th promises a great day at Seis Perlas in El Campello. Director Maria Garciafilia underscores the tourism value of the province’s gastronomy, noting that more visitors arrive each year to enjoy the broad and vibrant kitchen. In the winery section, Seis Perlas’s recommendations stand out, offering a curated pairing list that makes each tasting feel like a short journey through the local wine country. Local producers take pride in how wines illuminate dishes and textures.
After the weekend break, the exhibition restarts on Monday, the 28th at Racó del Pla Tavern. The director José Juan Gómez believes Alicante’s gastronomy is developing and growing stronger, with new partnerships between chefs, farmers, and winemakers expanding the palate of the region.
One of the dishes to be served at the conference will illustrate the region’s creative approach to sea and land produce. The planning team notes that the event aims to show how a single menu can express a wide range of ingredients and techniques, with presentations designed to inspire both professional chefs and curious food lovers.
On Tuesday the 29th, the House of Riquelme will showcase kitchen craftsmanship rooted in family tradition and ongoing innovation. Executive chef Moncho Riquelme emphasizes that the region stands out in the gastronomic universe by blending sophistication with Mediterranean traditions. The venue is recognized by visitors for the warmth and personality its chefs bring to every plate.
Alicante gastronomy will be shown in greater depth as the program advances, reflecting the province’s commitment to local ingredients and sustainable practices. The organizers stress that guests can expect a sequence of experiences linking farmers, fishers, winemakers, and cooks in a shared celebration of taste.
The prominence of nougat becomes even more meaningful on Wednesday, the 30th at L’Entrepà in Xixona, the birthplace of this iconic dessert. Amelia and Ema Ripoll, managers of the Xixonenc restaurant, emphasize that it is a moment of pride for Alicante’s gastronomy and the clear recognition of local products.
The cookout closes on Thursday the 31st at Julio House in San Juan Beach. The team notes that Alicante’s gastronomy and climate make the region a year‑round tourist draw, inviting visitors to enjoy both culinary excellence and a pleasant coastal climate throughout the year.