Gastronomy in its purest form
The current phase of the Menjars de la Terra initiative is nearing completion, lifting the bar for both the participating restaurants and the extraordinary menus they craft for guests to savor. Vega Baja has long offered a distinctive palate, shaped by tradition, roots, and a shared culinary spirit drawn from local ingredients. The events this Thursday reinforced that identity with a familiar rhythm and a sense of culmination.
Silvino, a restaurant in Almoradí, opened its doors to host a day open to all seekers of an authentic gastronomic experience featuring the region’s most local products. Head chef Encarna Capdepón explained the aim as giving visibility to older recipes that sometimes slip from memory, enabling a revival and a remembrance of traditions that define who the community is and where it comes from.
Among those who enjoyed the rich menu prepared by Silvino yesterday were notable attendees from the regional business and civic sectors, including the CEO of Empresas del Sol, Enrique Riquelme; Ángel Angulo, information manager; Luciano Martínez, deputy mayor of Almoradí; Carmen Berná, member of the Almoradí Sports Council; Paco Bernabé, the Menjars de la Terra coordinator for BİLGİ; Francisco Javier Meseguer, president of Hidraqua Operations; Fidel Galant, Hidraqua Asset Manager; and Pedro Molina from the Información commercial team. INF
According to Silvino Rodríguez, the restaurant’s owner and head waiter, the menu spotlighted a strong orchard influence and a return to Vega Baja’s authentic roots. The dishes relied heavily on locally grown vegetables, prepared with a straightforward, regionally inspired method that highlighted natural flavors.
The Almoradí menu began with homemade bread brushed with Selma extra virgin olive oil, salted meats and canyon-picked tomatoes, artichokes sautéed with cuttlefish, a Winter Salad, and sardines paired with free-range roe shrimp. The last dish, in particular, carried an old-fashioned charm. The head chef noted that the recipes and techniques were learned from his mother, and that all Vega Baja chefs have internalized these dishes, as they were staples at family tables growing up.
Main courses included the iconic Widow and El Barquero cod served with fried tomatoes, all prepared in-house. For dessert, the star pastries of the region—almond and almojábanas cake—made a welcome return, pleasing the senses with familiar sweetness.
Four of the dishes that compose this remarkable Silvino menu capture the essence of the day and its handcrafted approach. INF
Wine reappeared as an integral companion to the courses, featuring a white Tarima Hill Chardonnay and a red Alicante Bouschet from Bodegas Volver, chosen to harmonize with the meal’s varied flavors.
Given the popularity of these experiences, Silvino offered to recreate the same menu or tailor another option for larger groups who could not secure a seat. Reservations were the key to enjoying this round of Vega Baja’s culinary showcase.
Luciano Martínez, the first deputy mayor of Almoradí, observed that the town stands as a gastronomic reference within Vega Baja, thanks to a network of five restaurants that showcase traditional dishes in a compelling way. He noted that the National Artichoke Congress, scheduled in the near future, will also feature a gastronomic exhibition that will pass through these dining venues.
In summary, the Menjars de la Terra initiative, organized by INFORMACIÓN, travels through different regions to shine a light on local gastronomy, with the generous backing of the Provincial Council of Alicante and the Denominations of Origin that call the province home. Vega Baja stole the spotlight this week, with artichokes and other typical products taking center stage to enrich the menus prepared for this event.
The gastronomy days conclude today with Las Columnas restaurant in Torrevieja, offering a chance for everyone to enjoy specially curated menus that celebrate regional products. Guests are reminded to contact each restaurant directly to reserve a morning of unique and unforgettable tastes—plus a bit of entertainment along the way.
MENU OF THE DAY
Columns (Torrevieja)
Beginners:
Torrevieja anchovies lightly cured in vinegar on a bed of potato chips.
Mediterranean savory salad featuring Vega Baja tomatoes and a drizzle of Cornicabra extra virgin olive oil from Francisco Gómez.
Artichoke Festival: Almoradí artichoke flower and stuffed artichokes grilled with PX reduction and lagoon-salt from Torrevieja.
Octopus skewers, grilled red pepper from La Vera, and garlic atop a potato cake.
Main course:
Rice with vegetables from Vega Baja and anchovies from Torrevieja.
SWEET:
Almond cake.
Jijona nougat ice cream.
SHOPPING CENTRE:
Noble White Fruit-Sauvignon Blanc from Francisco Gómez.
Tinto-Monastrell and Syrah from Francisco Gómez. Bocanegra –Monastrell.
Dulce from Francisco Gómez. Brut Queen of Queens-Cava-Francisco Gómez.
Price per person: 42 € (VAT included)
Reservations: 965 712 398-644 357 666
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