l’Alcoià-El Comtat-La Foia de Castalla menus
Five restaurants taking part in Menjars de la Terra on Alicante Mountain have crafted their menus and finalized details for a culinary week that will traverse the regions of l’Alcoià, El Comtat, and La Foia de Castalla from March 20 to 24. The principal ingredients for this gastronomic event are Alicante Mountain Cherry and Traditional Spirits, both protected by the Protected Designation of Origin. This focus anchors a weeklong celebration of regional produce and craft, inviting guests to discover a landscape of flavors rooted in the Sierra de Alicante.
Across the program, participating venues pool their unique styles while highlighting a signature dish that exemplifies the local terroir: Pericana, a traditional creation featuring dried peppers, extra virgin olive oil, and roasted pastor. At La Viscaya in Castalla, Pericana de chaplain will be presented as a highlight of the lineup. [Source: INFORMACIÓN]
The event begins Monday, March 20, with Lolo in Alcoy taking the lead with a menu that fuses classic Alcoy ingredients such as Pericana, Croquetas de aladróc, Bolets de xop, and Cod with cauliflower rice. The Lolo kitchen has long expressed a passion for its craft, a sentiment that has guided the restaurant for more than four decades and now drives the Menjars de la Terra collaboration. [Source: INFORMACIÓN]
Juan Manuel Alonso, owner of Lolo, notes that the initiative offers a rare chance for the public to explore Alicante province’s diverse and enriching cuisine. He stresses that locals often underestimate the depth of regional flavors and the value of homegrown products. The shared festival concept invites visitors to savor an evolving menu that remains faithful to local traditions while embracing contemporary twists. [Source: INFORMACIÓN]
Also on the schedule, Nou Raspa in Ibi will debut on Wednesday, March 21, with chef Cristina Manzanares describing a menu that blends traditional suggestions with modern interpretations to convey how tradition can adapt to today’s dining landscape. She emphasizes the importance of promoting local products through Menjars de la Terra as a necessary cultural impulse for the region. [Source: INFORMACIÓN]
On March 22, Nou Raspa moves to Cocentaina where the kitchen team showcases a program centered on local produce and inventive preparations. The emphasis is on dishes that reflect daily regional cooking while integrating an innovative edge, reinforcing the community’s commitment to recognizing and supporting small producers. [Source: INFORMACIÓN]
Thursday, March 23, brings RQR in Ibi into the spotlight. Chef Ricardo Moltó explains that the menu evolves from day to day and is anchored in local ingredients presented with a contemporary twist. The initiative is framed as essential for highlighting domestic products and celebrating regional suppliers whose work deserves broader recognition. [Source: INFORMACIÓN]
Finally, Friday, March 24, closes at Racó del Seta in Balones. Chef Manolo Esquembre speaks of honoring tradition by centering the menu on regional products and notes the importance of sustaining local producers throughout the year. The overarching idea is to keep traditional dishes alive while inviting new interpretations through careful sourcing and seasonal ingredients. [Source: INFORMACIÓN]
During these gastronomic days, guests are welcome to reserve a table at their chosen venue to enjoy the evolving menus and the atmosphere that accompanies this local food festival. The experience centers on tasting the region’s identity through its seasonally driven dishes and the cherries and spirits that define Alicante Mountain’s culinary landscape. [Source: INFORMACIÓN]
l’Alcoià-El Comtat-La Foia de Castalla menus
MONDAY, MARCH 20: Lolo (Alcoy)
Welcome lunch
Begin with Joselito acorn-fed jowl on crystal bread and a Pericana salad. Follow with codfish and aladróc croquettes, crispy spring onions in season, and xop bolt sirloin medallions. Main course includes cod with cauliflower rice, a hallmark Alcoy dish. Dessert features a Black Forest with cherry compote and homemade brandy rolls with Herbero de Mariola. The wine selection includes Vega Cuyar white and Enrique Mendoza Cabernet-Monastrell red. Prices are listed per person and reservations are handled by the restaurant managers.
TUESDAY, MARCH 21: Viscaya (Castalla)
Beginnings include homemade bread with Mariola herb butter and regional sausages, followed by priest’s fairy and a candied artichoke heart with sobrassada and Mariola herbero reduction. A fresh arugula salad with parmesan and local cherry sauce leads into a main course of Castallan Gazpachos, with Nougat fritters from Jijona and Chichiriuiqui to finish. The wine list features Semsum white and El Caire red, complemented by water, soft drinks, and coffee. A price per person applies for this curated experience.
WEDNESDAY, MARCH 22: Nou Raspa (Cocentaina)
Starters include olives with garlic and pepper, followed by a sweet potato pie with foie gras and herbero gel, Pericana with EVOO, and a bean dish finished with a truffle-tinged potato parmentier. A tasting of Mentirta Contestana and a selection of cheeses round out the savory course, with a boild cheeks option and Bajoca Farcida dry rice for the main. The dessert is Alicante Mountain cherry ice cream with cream cheese. The wine list features Enrique Mendoza and local coffee and infusion options. A fixed price per person applies for the menu.
THURSDAY, MARCH 23: RQR (Ibi)
Starters include Sagi, aladroc and bollite croquettes, and a crispy pixie dish. Oysters with caviar and cherry granita from Alicante Mountain appear as a highlight, paired with Farinetes and Joselito. Main courses offer cod giraboix and rabbit with Llegumet. The dessert features a white chocolate soup with orange cake and thyme ice cream, plus chocolate bonbons with Herbero. The wine list includes Salino white and La Casica del Abuelo red. A base price per person is set for the experience.
FRIDAY, MARCH 24: Racó del Seta (Balones)
Starters include a warm dried fruit salad with cherry sauce and EVOO, escalibada with seafood, and a Pericana with dried garlic and dried chili. Scrambled eggs with artichokes and shrimp in EVOO, followed by Olleta de la Montaña with trotters and pork ribs. Dessert is homemade tiramisu, and tasters can sample local oil varieties as part of the experience. The wine selection includes Tarima white and a red palette from a local winery. A fixed price per person applies for the final day of the week.
Reservations are required at participating venues to enjoy these limited-seating experiences. The festival emphasizes regional products, seasonal produce, and the joy of sharing good food in company. [Source: INFORMACIÓN]