The kitchen speaks softly of a family tradition now steering the Aspense restaurant Alfonso Mira. He heads the opening of the Menjars de la Terra information conference, a landmark gastronomic moment in Alicante. The machines are warming up as the team prepares, and as Teo Mira describes, the process has been coordinated with warmth and care by Marina, Alfonso’s mother. The family business hums along with everyone in their rightful place—Alfonso in the kitchen, Teo in the living area—while guests settle in, savoring the moment and the meal. The event embodies a blend of tradition, innovation, and a steadfast commitment to Alicante and its local producers. The gathering stands as more than a banquet; it is a pulse check for the region’s gastronomy, a showcase of how the city has evolved and how it continues to innovate while embracing every corner of the Alicante province.
The table of officials was led by Carlos Mazón, president of the Diputación, who supported the return of Menjars de la Terra. The moment was captured by AXEL ALVAREZ and marked a renewed momentum for the regional culinary scene.
The essence of Alicante’s cuisine rests on respect for time-honored methods and the bold drive for modern taste. At Alfonso Mira Restaurant, every detail mirrors this philosophy, where traditional roots meet contemporary flair in service of today’s palates.
In his remarks to the participants, Tomás Mayoral, who helped organize the initiative, described the broader intention behind Menjars de la Terra. The event aims to celebrate the diversity of Alicante’s food culture, and to demonstrate how the area has grown without abandoning its origins.
What began with a welcome cocktail grew into a full sensory experience. The gastronomy of Alicante is a spectacle that goes beyond sustenance. The tasting menu featured a PDO Granada Mollar de Elche eggplant with pomegranate, chickpea, and anchovy hummus; a PGI Jijona tuna and avocado tartare with nougat; and the aroma of pericana. The five senses were engaged—from the visual appeal to the aroma and texture of the dishes, including the rabbit and snail rice and the signature gazpacho aspense that accompanied the main course.
Close to a hundred guests had the opportunity to sample the menu crafted by the Alfonso Mira team for the occasion. When Mazón arrived, he asked Teo Mira whether surprises awaited the table. The manager teased a potential dish of balls with Porto sauce and seasonal mushrooms. The discussion highlighted how Alicante’s PDO products were featured at Alfonso Mira. The president urged everyone to try the creations and emphasized the province’s culinary capacity. A reminder followed: if the province consumed just 5 percent more local produce, thousands of jobs could be generated. The message was clear—Alicante is a province of gastronomic quality and achievement, and Menjars de la Terra serves as a living showcase of that truth.
The event also highlighted the region’s hospitality and culinary spirit. The appeal of Aspense cuisine was reinforced by a dessert landscape built around the province’s specialties. The dessert lineup included a PDO Vinalopó Bagged Table Grape panettone with caramelized cream and ice cream, a star product with broad versatility across desserts and courses. Beatriz Rocamora, chair of the Protected Naming Regulatory Board, spoke about the importance of producers, the agricultural sector, and marketers bringing quality products into restaurants so they can be enjoyed in new ways. The origin Uva Embolsada del Vinalopó was cited as a key element.
Hard work, dedication, and knowledge defined the day. The Mira brothers spoke of how family life and professional life blend in their journey. Teo noted that the restaurant story is the fulfillment of a dream built on effort and love, while Marina, the guiding force, stressed that love is what makes food taste right. The family’s path—from early ventures such as Castillo del Río and La Vid to the present Alfonso Mira—forms a culinary temple where Menjars de la Terra began before a crowd of a hundred people.
The program then shifted to Mermaid Today, a fresh proposal from La Sirena in Petrer. Mari Carmen Vélez described it as a potent way to promote regional gastronomy and products. The suggestion is to explore varied preparations of fruit, pairing them with dishes such as baby squid sautéed with Vinalopó grapes, hake salad, and arroz a banda con shrimp. Vélez emphasized that attending the conferences evokes fond memories of earlier editions and fosters connections with new visitors while inviting existing guests to discover new tastes. The sentiment echoed: the region can be a magnet for culinary curiosity and opportunity.
Foreword Open Day at Bocopa
The opening day included a guided tour of Bodegas Bocopa, where a large group explored the facilities, learned about production processes from cellar technicians, and tasted two dishes. The showcase highlighted Bocopa’s renowned wines as part of the conference experiences.