A fresh week of dining arrives in Alicante as five local eateries present Menjars de la Terra, a celebration of regional flavors through specially crafted menus that have already attracted strong early interest and reservations from diners eager to taste the province’s harvest.
The event is guided and supported by the Provincial Council and Información, featuring 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 residents and visitors to explore Alicante’s culinary landscape.
Now in its second edition, the program continues a celebrated gastronomic tradition after making a strong return last year. This year the lineup also spotlights Callosa d’en Sarrià loquat, a prized product with a Protected Designation of Origin. Each restaurant will weave this Alicante treasure into at least one dish, enriching the week’s culinary tapestry.
Opening
The opening day unfolds on Monday at Malaspina, located in the Mercure hotel in Benidorm. Guided by executive chef Roberto Atzeni, the team has crafted a menu that blends refined gastronomy with the hotel’s culinary standards. Atzeni notes the privilege of taking part and the event’s role as a reference point for the province’s food scene, while signaling ongoing growth and learning.
Tuesday brings Puig Campana in La Cala de Finestrat to 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.
Wednesday shifts to 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 coastal flavors and heritage.
Thursday moves to La Vila Joiosa at the Maritime Club restaurant, where manager Álvaro Tovar speaks of pride and joy that fuel ongoing enthusiasm. The staff invites guests to join this collaborative culinary journey.
Friday closes at Casa Cantares in Calp. Head chef Antonio Femenia describes the choice as a source of pride and gratitude, emblematic of the family kitchen and its evolving reputation.
The five restaurants have crafted menus focused on guest satisfaction, with several intriguing options drawing attention as reservations fill up.
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 area participate, reinforcing a pledge to promote Alicante products. Private sponsors also support the initiative.
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 a vibrant atmosphere of culinary celebration.
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.
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.
The interior of Puig Campana’s Cala de Finestrat venue shines with a bright coastal mood, and the day carries a fixed price per person with standard inclusions.
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 accompany selected white and red wines from local producers. Waters, beers, and soft drinks complete the pairing.
The lounge at Club Náutico de La Vila Joiosa offers 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 complement DOP Alicante wines and other regional options.
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.
The week highlights the charm of Alicante cuisine and coastal produce, inviting guests to enjoy a curated sequence of menus crafted by each restaurant.