The Managers return with a celebration of Alicante’s gastronomy
Gastronomy lovers will find an easy excuse to travel to the province next week. The event known as Menjars de la Terra returns on Monday the 24th with a lineup that brings together the province’s best culinary experiences. Supported by the Provincial Assembly and coordinated in cooperation with the Regulatory Boards of the Alicante DOs, the festival shines a spotlight on a region that is celebrated for its rich culinary and wine traditions. This year, the focus extends to the Alto and Medio Vinalopó areas, inviting visitors from Canada, the United States, and beyond to taste the local bounty.
participating restaurants have crafted special menus that highlight some of their most beloved specialties. Notable venues include Alfonso Mira de Aspe, La Sirena de Petrer, Xiri de Monovar, Alfonso de Pinoso, and Mesón La Despensa de Villena, each serving as ambassadors of the regional gastronomy. Local chefs will visit the province in a sequence of guided tastings, underscoring the diversity and quality of Valencian cuisine for food enthusiasts and international guests alike .
From Monday to Friday, Menjes de la Terra offers diners the chance to sample dishes that range from rustic comforts to refined plates. Highlights include pericana and stuffed artichokes with shrimp, alongside a creamy gratin starter. A dish like baby squid sautéed with mushrooms, complemented by ham chips and DO Vinalopó grapes, captures the balance between coastal flavors and inland abundance. Other standout courses feature crispy gachamiga, longaniza tartare, gachamiga croquettes with crispy kikos, and a poached egg with pumpkin cream and Villena asparagus. For the main courses, guests can expect tradition-rich options such as gazpacho from Alcoy with vine sprouts, rice dishes like rabbit with snail rice, and seafood-forward plates such as rice with shrimp banda, among others. The festival emphasizes authentic regional textures, seasonal produce, and the artistry of local cooks, inviting attendees to explore a spectrum of tastes shaped by land and sea.
While savoring the regional dishes, visitors will have access to a curated wine list featuring selections from the Alicante DOP. The menus pair thoughtfully with varietals such as red Vinalopó and white Vinalopó from Bodegas Las Virtudes, white Marina Alta and red Laudum Roble from Bodegas Bocopa, white Semsum2 and red Arbui from Bodegas Alejandro, and white Tarima Macabeo and red Tarima Monastrell from Finca Lagunilla. The offering also includes white Salicornio Malvasia and red El Telar from Bodegas Finca Casa Balaguer, as well as possibilities from Bodegas Volver. These carefully chosen wines are intended to enhance the tasting experience for curious gastronomes as well as wine enthusiasts visiting from North America .
The entire dining experience is offered at a fixed price of 40 euros per person, which includes drinks. The setup is designed to deliver a complete tasting journey that pairs generous portions with quality beverages, making it an attractive option for travelers looking for good value without sacrificing flavor. Diners are encouraged to plan ahead, as the five-day event aims to showcase both staple dishes and regional specialties within a compact, highly curated program that highlights local producers and seasonal ingredients.
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The collaboration across the province and the supporting institutions reinforces Alicante’s status as a destination for food tourism. For visitors traveling from Canada and the United States, the festival offers an opportunity to experience Iberian gastronomy at its most expressive, framed by the region’s renowned wine culture and rural hospitality. The menus are designed to be accessible yet memorable, with a fixed price that makes the experience easy to plan around other travel activities. Whether a gastro-tourist or a casual diner, attendees can expect a warm reception, seasonal flavors, and a sense of discovery that resonates with any palate.
The event and its menus reflect a community’s pride in local ingredients and traditional cooking, while also inviting cross-cultural exchange that makes it appealing to an international audience. Diners can anticipate a variety of textures and techniques, from rustic peasant fare to modern interpretations, all anchored in a deep regional heritage. Enjoyment is the overarching goal, with emphasis on generous servings, attentive service, and a memorable wine pairing that complements the courses throughout the five-day sequence.