Another year, Basque restaurant Lorea on the beach in San Juan announced the now traditional gastronomy day: Bean Week. The culinary event runs over two busy windows: from February 6 to 9 and from February 13 to 16.
Enjoy Basque gastronomy in Alicante
This establishment continues the tradition of authentic Basque cuisine. The team presents dishes that celebrate Basque culinary heritage in a seaside setting.
Beans take center stage as the star of the menus designed for this occasion. They capture the art and essence of Basque cooking, with menus crafted to showcase the region’s flavors and techniques.
Guests will have the chance to savor regional specialties such as Basque hake, red shrimp, Bañeza beans, oxtail, and Asturian bean casserole. The kitchen emphasizes meticulous craft and high-quality ingredients, a hallmark of the Lorea dining experience and its long-standing reputation for culinary excellence and thoughtful sourcing.
«Pintxo pot»
The restaurant offers Pintxo Pot every night of the week, a convivial nod to Basque tradition that pairs wine or beer with a selection of pintxos.
Beyond the daily rituals, Lorea continues to host nightly pintxos while maintaining a warm, family-style atmosphere. The dining room looks out onto Avenida de Niza and the first line of San Juan Beach, providing a captivating sea view that complements the kitchen presentations delivered by Lorea.
The location adds to the overall experience, making the evening more memorable as diners watch the waves roll in while tasting seasonal creations crafted with skill and care.
This culinary event unfolds across two distinct weeks: February 6–9 and February 13–16, inviting both new guests and longtime patrons to enjoy Basque flavors in a fresh coastal setting.
Founded several decades ago by Imanol Sesma and Joaquina Elurbe, the restaurant honors Basque cuisine while embracing innovation to satisfy diverse palates. The commitment to excellence is evident in every detail, from the professional service to the warm, inviting atmosphere that feels like a family home on the plate and in the dining room.
The privileged coastal location on Avenida de Niza, directly at the edge of San Juan Beach, adds an extra charm to the gastronomic journey. The team, led by the founders’ children—Nerea, Amaiur, and Ales—plays a pivotal role in the ongoing success of these gastronomic days and in the restaurant’s daily operations. Collaborations with leading brands such as Mahou beer, Font Vella water, Tavira coffee, and Luga Sabores ensure a richer and more satisfying dining experience for lovers of good food. Bean Week at Lorea stands as more than a tradition; it is a continuing celebration of Basque gastronomy and the joy of sharing great meals with friends and family.
Bean Week menus at Lorea
TUESDAY, February 6
- APPETIZERS: Txistorra and piparras
- ENTREES: Ham croquettes and crispy black pudding
- MAIN COURSE: Bañeza beans and pickled partridge
- Joaquina cod
- Chocolate Coolant
- Coffee, donuts and mistela
- Red Ribendel DO Ribera del Duero White Pluma Blanca Verdejo DO Rueda
WEDNESDAY, February 7
- APPETIZERS: Txistorra and piparras
- ENTRIES: Baked crab and tomatoes with anchovies
- MAIN COURSE: Crab Verdines
- 1/2 ribeye
- Cheesecake
- Coffee, donuts and mistela
- Red Carlos Serres DO Rioja. Organic White Menade Verdejo DO Rueda
THURSDAY, February 8
- APPETIZERS: Txistorra and piparras
- STARTERS: Shrimp skewers and cod omelette with chipi sauce
- MAIN COURSE: Tolosa beans with all their sacred things
- Breaded hake with piquillo peppers
- Torrija
- Coffee, donuts and mistela
- Red Gallinita Ciega DO Ribera del Duero. White Pandora Verdejo DO Rueda
FRIDAY, February 9
- APPETIZERS: Txistorra and piparras
- ENTRIES: Baked octopus and crab croquettes
- MAIN COURSE: Asturian fabada with all her friends
- Lorea hake
- Pantxineta
- Coffee, donuts and mistela
- Red Luis Cañas. White Txomin Etxaniz Txakoli
TUESDAY, February 13
- APPETIZERS: Txistorra and piparras
- STARTERS: Pintxo seafood and artichoke with ham
- MAIN COURSE: Verdines with red shrimp
- Basque hake
- Fried milk
- Coffee, donuts and mistela
- Red Azpilicueta DO Rioja. Blanco Bitacora Verdejo Rueda DO
WEDNESDAY, February 14
- APPETIZERS: Txistorra and piparras
- STARTERS: Breaded mushroom and anchovy croquettes with piquillo peppers
- MAIN COURSE: Bañeza beans with oxtail
- Lorea cod
- Valentine’s day cream millefeuille
- Coffee, donuts and mistela
- Red Sembro DO Ribera del Duero. White Vecrima Godello
THURSDAY, February 15
- APPETIZERS: Txistorra and piparras
- ENTRIES: Squid with navel tomatoes and onions
- MAIN COURSE: Tolosa beans with all their sacred things
- Suckling lamb chops
- Cheese, quince and walnuts
- Coffee, donuts and mistela
- Red Vina Pomal DO Rioja. White Viña Pomal DO Rioja
FRIDAY, February 16
- APPETIZERS: Txistorra and piparras
- ENTRY: Textured shrimp and tomato with anchovies
- MAIN COURSE: Asturian fabada with all her friends
- Cocotxas with green sauce
- Nougat Coulant
- Coffee, donuts and mistela
- Red Melior from Matarromera DO Ribera del Duero. Blanco Carrasviñas Verdejo
de Niza, 4, Local 1, 03540 Alicante