Carlos Restaurant Spotlight in Elche Opens the New Season of Menjars de la Terra
Region Baix Vinalopó hosts the first stage of the season Menjars de la Terra, a gastronomy series organized by INFORMACIÓN with support from the Provincial Council. The event brings local products to the forefront and honors the province’s traditional cuisine. The launch featured Carlos restaurant in Elche, presenting the first edition of an ongoing section that showcases familiar flavors and enduring regional identity.
Situated in La Hoya, at the heart of Elche’s orchard, this spacious, welcoming venue began its gastronomic journey in 1991. It started as a small family-run establishment and has grown with solid support and a skilled team. The focus remains on high-quality ingredients, driven by effort and a deep love for regional cuisine, as the restaurant’s manager notes.
The opening brought together more than a hundred guests eager to sample Granada Mollar de Elche, a product rarely available outside of its season. The team confirms the menu runs from October to February and remains flexible to include the fruit when it is in season.
A keynote statement from Toni Cabot, INFORMACIÓN Director, underscored the significance of the Granada Mollar. Among the world’s hundreds of varieties, this fruit carries a Protected Designation of Origin. Its value lies in how it is cultivated and protected, making it a standout component of local gastronomy.
On the tasting stage, the Mollar pomegranate dominated the pre-tasting interventions. Francisco Oliva, president of the Denomination of Origin for Elche Mollar Pomegranate, described its gastronomic status and its growing appeal in kitchens. He highlighted the initiative Menjars de la Terra as a crucial platform that elevates Granada Mollar de Elche and helps sustain its promotion.
The new season invites the Baix Vinalopó region to celebrate tradition, innovation, and the best raw materials. In Elche, the season’s kickoff brought a reminder from the mayor about how gastronomy intersects with agriculture, industry, and cultural heritage. The message emphasized the importance of showcasing regional products and the broader potential of the local food economy.
Alicante Provincial Council President Tony Perez urged attendees to explore the gastronomy, traditions, and creativity of area restaurant operators. The speech highlighted the value of producers, transporters, and the broader restaurant value chain.
Carlos’ Essence
Carlos Restaurant offers guests a complete, immersive experience. The welcome cocktail spotlighted Elche’s Mollar Granada juice, underscoring the fruit’s central role in the culinary week.
The team aimed to craft a menu that reflects regional and Camp d’Elx products, revealing the diverse dishes available in the area. Diners enjoyed dishes featuring artichokes paired with shrimp and garlic, a bright Mediterranean salad, and starters centered on Mollar pomegranate. Chef Marian Guijarro notes artichokes as a star appetizer, while bread with aioli and tomatoes and almonds remain popular favorites. The menu also showcased Mollar pomegranate in salads and almond cake desserts.
The restaurant specializes in main courses and rice dishes, offering three options cooked with wood for a distinctive flavor: rice with rabbit and snail, rice with conch, and rice with seasonal vegetables. A standout is Iberian fillet with fried potatoes and date sauce, a nod to the region’s date heritage. The chef explains that these dishes reflect what guests frequently request after three decades of service.
The first day concluded with Elche cake and a Mollar pomegranate pairing, delivering a sweet, authentic finish to the tasting experience.
The episode frames Menjars de la Terra as a culinary tour of Baix Vinalopó’s local products, with commentary noting how the region blends sea, land, and rice farming into its gastronomic narrative.
As crowds filled the room, additional sessions at La Posada de Torrellano are scheduled to continue the following day, with the same menu planned for the next Saturday afternoon. The season opens with robust momentum and strong appetite for regional excellence.