Gastronomy is back in the spotlight with fresh news. Aspe Restaurant marks Gastronomy Week once again, a tradition many have come to expect. From March 29 to April 2, a four‑day event brings a new highlight each day, including a dedicated day for northern cuisine.
For this special occasion, the focus is on quality raw materials blended with tradition and modern ideas. Each day features a unique menu so guests can savor the full range of culinary proposals Ya offers.
welcome cocktail
Every gastronomic session begins with a cocktail that showcases a lineup of appetizers sure to intrigue. Think crispy duck sauce croquettes, seafood salad, Iberian ham, and options like carpaccio, parmesan, and rocket focaccia.
These bites are paired with Terreta’s finest wines, including a red wine from Alicante PDO, among other selections. On the 30th, 31st, 1st, and 2nd, a distinctive anise from Alicante appears in a snack featuring two flagship brands: Anis Salas and Anis Tennis.
Each gastronomic session starts with a cocktail and a diverse array of appetizers to delight every palate.
meat monograph
Meat lovers and connoisseurs of high‑quality raw materials will appreciate this lineup. The first day opens with preparations such as sirloin tartare, grilled gut tacos, or cow cheek burritos, among other creations.
The main attraction is a signature aged veal cutlet, a specialty for meat lovers that Discarlux focuses on for the finest cuts and most exclusive segments.
Ya Restaurant offers a variety of menus designed to indulge all palates.
Mediterranean cuisine
Seafood enthusiasts are in for a treat. On the 30th, Ya Restaurant presents a collection of local seafood dishes, including shrimp, red shrimp, and white shrimp.
Individual starters will be tasted, such as baby octopus with onions and boiled eggs, shrimp salad buns, or a homemade tuna pickle salad.
Warm classics from the Alicante coast appear, including a sailor’s cauldron and, of course, traditional black rice with cuttlefish.
northern cuisine
March 31 brings Northern Spain into the spotlight. Castilian, Asturian, Basque, and Galician dishes fill the tables. Early offerings include Torreznos from Soria, Burgos black pudding, and Cecina from León, among others.
Beans from the farm are paired with oysters, followed by roasted lamb as the main course and a secondary accompaniment.
On March 31, the cuisine of northern Spain showcases dishes from Castile, Asturian, Basque, and Galician traditions.
April Fair
April 1 celebrates the April Fair with the finest Andalusian gastronomy. Guests can enjoy Cordovan ratatouille, farmhouse mini tortillas, or marinated cod salad as starters.
The main courses bring southern flavors, including Iberian acorn‑fed secret, all wrapped in the festive and cheerful Seville tradition.
Ya Restaurant’s big family comprises a team of professionals who will turn a visit into a memorable gastronomic experience.
chef’s menu
As the finale of Gastronomy Week, on April 2, a selection of chef‑recommended appetizers will be offered, such as octopus and shrimp ceviche, cheek cannelloni, and scallops stuffed with red shrimp, among others.
These dishes serve as the main course to close the event with Seabass and lobster, and puff pastry with rice, a feast for the most discerning palate.