Five restaurants will represent Alicante Mountain’s Menjars de la Terra from March 20 to 24, a coordinated effort to showcase culinary excellence across the province. The organizing team selected five standout venues to highlight the regions of l’Alcoià, El Comtat, and Foia de Castalla on a curated tour of the province’s dining scene. Lolo in Alcoy; La Viscaya in Castalla; Nou Raspa in Cocentaina; RQR in Ibi; and Racó del Seta in Balones will participate, offering attendees a chance to experience the diversity and depth of local gastronomy. Although most dinners fill up quickly, there are still openings available for public conferences that celebrate the rich and varied flavors of this region.
The event kicks off on Monday, March 20, with Lolo in Alcoy hosting the opening day. Lolo, owned by Juan Manuel Alonso, emphasizes that the INFORMACIÓN newspaper’s initiative to revive Menjars de la Terra with support from the Provincial Assembly presents a rare chance for the public to connect with these culinary traditions. The program invites participants to discover and savor the province’s gastronomic wealth, underscoring how fortunate the region is to offer such varied and enriching dishes. The conferences aim to introduce several outstanding local restaurants and the dishes they create with care and passion. The organizers hope the days will shine a light on the expertise present in Alicante’s kitchens.
Viscaya, Castalla
The head chef of La Viscaya, Bernat Álvarez Leal, continues the legacy of El Viscayo while guiding Castalla’s traditional offerings into contemporary territory. He notes that these conferences are crucial because they give restaurant kitchens the chance to experiment with new concepts while preserving regional flavors and highlighting local, high-quality ingredients. Bernat stresses the honor of having La Viscaya participate in these days as a representative of Foia de Castalla. La Viscaya will host events on Tuesday, March 21.
Nou Raspa, Cocentaina
On Wednesday, March 21, Nou Raspa in Cocentaina will take the spotlight. Executive chef Cristina Manzanares expresses optimism about the initiative, saying the return of these days signals growing interest in the region’s gastronomy and its defining products. She believes the selection of Nou Raspa to represent the area reflects shared values and a commitment to showcasing the cuisine that defines the community.
RQR, Ibi
Thursday, March 23 will feature RQR in Ibi, where chef Ricardo Moltó emphasizes that the Menjars de la Terra initiative, supported by the INFORMACIÓN newspaper and the Provincial Assembly, deserves strong support. He sees these gastronomy days as essential for valuing regional products and the local environment. Moltó gratefully notes that RQR was chosen to represent a portion of the area’s culinary heritage.
Raco del Seta, Balones
The Menjars de la Terra tour will conclude next week in the regions of l’Alcoià, El Comtat, and Foia de Castalla, finishing on Friday, March 24, at Racó del Seta in Balones. Head chef Manolo Esquembre says the revival of Menjars de la Terra marks a successful bid to promote culinary values in the province’s interior. He expresses pride in attending the conferences and acknowledges the organization’s support as an extra motivation.
welcome to the perican kingdom
The INFORMACIÓN newspaper has revived Menjars de la Terra in a refreshed format. The tour, backed by the Diputación, visits different regions of the province Monday through Friday, with a new restaurant featured each day. The event also involves Denominations of Origin Regulatory Councils, collectively highlighting Alicante’s rich and diverse provincial gastronomy, with a focus on traditional cuisine and local products.