Benidorm hosted the launch of the Menjars de la Terra program in the Marina Alta and Baixa region, with Alicante as the gastronomic hub for the day. The opening gathering took place at the Malaspina restaurant inside the Mercure hotel, where many food lovers gathered to enjoy a distinctive culinary experience.
The venue could not have been more fitting: a hotel garden shaded by centuries-old ficus trees, creating a cozy and exclusive atmosphere. The pleasant weather allowed both the cocktail reception and the seated meal to be enjoyed outdoors, with guests savoring the terrace and the surrounding natural beauty throughout the event.
The welcome cocktail offered a spectrum of flavors that captivated attendees. A selection of local cheeses and sausages awakened the appetite, followed by a creamy mini cone filled with cod and olive spheres in a piquillo pepper sauce, which impressed with its refined presentation and taste.
Among the highlights were a ripe picanha mock caviar steak tartare and mini coca with goose foam, goat cheese, pistachio and loquat jam. Sheep’s milk croquettes resting on a pillow of pork air, lightly coated in Iberian ham, stood out as another standout, as did vilera-style octopus with candied bacon and paprika EVOO from La Vera. The dessert course featured a mini herring and mushroom omelette, adding a sophisticated touch to the cocktail hour.
“We prepared a cocktail that lets guests taste hot and cold starts,” explained the Mercure hotel manager. He also noted that the menu specially crafted for the event would blend dessert flavors with duck and rice, calling it a remarkable pairing that exceeded expectations. The team, led by executive chef Roberto Atzeni, took a bold risk by incorporating loquat into the main course: rice with roasted loquat and smoked duck magret. This much-discussed dish drew high praise and set a high standard for the rest of the week.
The setting, with its lush garden and tranquil ambiance, was highlighted as a prime example of how the event could showcase local products in a natural, inviting space. The discussion around the menu emphasized the use of a local product in every dish, a hallmark of Malaspina’s innovative approach in this edition.
The aim of the most popular culinary days in the province, supported by the Alicante Provincial Council, is to spotlight local products. This edition centered on the loquat, a fruit representative of the region and the province, which became the shared thread of the menu and demonstrated its versatility across courses.
Officials spoke about gastronomy as a defining feature of the region, hoping that this edition would surpass previous ones and serve as a premier showcase for local products and culinary traditions. The event concluded with diners enjoying the courses table-side, including loquat and citrus-textured white shrimp carpaccio from Calp. The freshness of the shrimp combined with the medlar’s acidity and sweetness created a balanced, satisfying bite, followed by a loquat sorbet to refresh the palate before the main course.
Loquat, known for its beauty, took center stage as a culinary star. The long-awaited main course impressed with its originality, even noting that although the loquat season had ended, it could be integrated in a delightful new way. The chef explained that the fruit’s natural acidity was mellowed to complement the dishes, highlighting how local products and traditional recipes can elevate regional cuisine, support local producers, and promote sustainability for future generations. The chef also emphasized the value of participating in such events to gain visibility and connect with a more local audience.
To finish the meal on a high note, guests enjoyed a dessert pairing of mini savarin medlar tarte tatin with Maria biscuit ice cream and chantilly cream. The interplay of flavors and textures provided a memorable finale to an exceptional dining experience.
Juan Vicente Espasa, president of the PDO Níspero de Callosa d’en Sarrià Organizing Council, addressed the season’s challenges, noting a difficult year due to limited rainfall, a lean workforce, and higher production costs. He expressed optimism for next year’s campaign and reaffirmed the importance of protecting fruits, brands, and producers while promoting origin knowledge.
The event also featured a standout dish described as an innovative twist on traditional beef tartare, paired with a delicate caviar-like accompaniment made from ripe picanha. The organizers highlighted ongoing efforts to promote local products in department stores, hypermarkets, and abroad, while emphasizing the need to celebrate what happens here at home. The gathering reinforced the message that regional gastronomy deserves broad recognition and sustained support from local communities.
La Cala de Finestrat marked the continuation of the Menjars de la Terra tour with a visit to Puig Campana restaurant, which signaled a successful start and a bright future for the series. Expectations remained high as guests anticipated more remarkable courses and memorable tastes during the ongoing program of the season.
MENU OF THE DAY
APPETIZER: Pumpkin vichyssoise.
STARTERS: Lobster, orange and loquat salad; Coca Alicante anchovy; Fresh bay squid.
MAIN COURSE: Creamy octopus rice.
SWEET: Pastry cream millefeuille and fresh medlar, with coffees and infusions.
SHOPPING CENTRE: Organic White Laudum Chardonnay and Red Laudum oak Monastrell Syrah from Bocopa Wineries; waters, beers and soft drinks.
PRICE PER PERSON: 42 euros (VAT included).
Reservations: 965 853 914
restaurantpuigcampana.com
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