Meal until 14.00 Mediterranean House. A public diplomacy institution affiliated with the Casas network of the Ministry of Foreign Affairs. Sea urchin cream with three shrimps and shrimp pil pil then a Villena asparagus ice cream. This menu blends the maritime bounty of the region with the season’s bright vegetables, presenting a refined tasting experience that communicates cultural hospitality and diplomatic goodwill in a single course of plates and textures.
Head of Government Pedro Sánchez hosted a conference centered on light and healthy dining, with a menu that showcased the skills of Elche’s renowned chef. The dishes were prepared by La Finca de Susi Díaz from Elche, a culinary figure born in 1956 who has become synonymous with modern Valencian flavors. The setting and the meal were chosen to reflect an emphasis on wellness, sustainability, and regional culinary heritage, while still delivering a formal, celebratory atmosphere appropriate for high-level discussions. The chefs orchestrated each course to balance taste, nutrition, and presentation, underscoring a broader narrative about responsible culinary diplomacy in contemporary governance.
This gathering included Presidents from Portugal, France, Croatia, Slovenia, Greece, Malta and Spain, with Cyprus joining in the afternoon and Vice President Antonio Tajani from Italy attending after a scheduling adjustment due to illness affecting Italian leadership. Ursula von der Leyen from the European Commission and Charles Michel from the Council of Europe were also present, underscoring the summit’s importance as a forum for transnational dialogue. The first course featured delicate lacy baby peas and squid juice, setting a marine-inspired tone that complemented the coastal location and the seafood-forward choices chosen for the event.
The second course offered a warm, comforting contrast: sticky white rice folded with pinto beans and finished with a drizzle of extra virgin olive oil to highlight the region’s olive heritage. For dessert, Jijona nougat ice cream was paired with earth chocolate molded into a sculpture inspired by the Lady of Elche, weaving cultural symbolism into the dessert and echoing the ceremonial nature of state-level gatherings.
Lunch took place at a historic site midway between Alicante and Murcia, a repurposed railroad hub once associated with an era of grand public works. The building, nicknamed the “Eiffel school” for its distinctive architecture, opened in 1888 and remains a landmark for civic and diplomatic functions. With ninety-four diners in attendance, the leadership from across Europe was accompanied by members of their delegations and officials from the Community of Valencia, including the head of the Generalitat. Ximo Puig attended as a local representative to witness the culinary spectacle, while Susi Díaz’s creations were reserved for presidents and the culinary team prepared separate menus for other attendees.
The gathering and its meals form part of the Euro-Mediterranean Summit in Alicante, known as EUMED9, a biennial high-level conference designed to promote cooperation and integration among European Union countries and Mediterranean partners. The agenda centers on sustainable development, innovation, entrepreneurship, security and defense, and governance that upholds democratic norms. The event anticipates a joint declaration and a coordinated action plan that will guide future collaborations across multiple sectors, from trade and energy to education and cultural exchange. In this framework, the culinary program is not merely a private facet of hospitality; it serves as a symbolic bridge between nations, illustrating how shared meals can echo shared commitments to regional stability and mutual prosperity. It also reflects how food diplomacy can accompany formal negotiation, offering a humane approach to serious policy discussions and a tangible reminder of common ground even when disagreements arise. Esteemed guests and officials leave with a sense of momentum and a clear signal that collaboration remains the preferred route for addressing contemporary challenges. [citation: EUMED9 official communications; culinary program notes]