The countdown is on for the return of Menjars de la Terra, a marquee event in the world of gastronomy. Beginning next Monday, the week-long showcase will invite diners to savor the first of its sessions in the Alto y Medio Vinalopó region. Local cuisine blends time-honored techniques with bold innovation at the Alfonso Mira de Aspe, La Sirena de Petrer, Xiri de Monovar, Alfonso de Pinoso, and Mesón La Despensa de Villena.
Chefs, sommeliers, and catering teams are poised to deliver memorable flavors. Across the board, participants reaffirm a steadfast commitment to quality and to Alicante’s heritage of traditional cooking, while embracing the contemporary sensibilities and creative approaches that today’s diners expect.
Menjars de la Terra stands for more than food; it is a deliberate step toward the future that also honors the past to explain the present. These traditional gatherings have always moved more than kitchens; they bring stories to life. One chef recalls his childhood memory of his mother kneading dough for a large family meal, a moment that remains vivid from those early days.
One option at Alfonso de Pinoso will be Mama’s stuffing. La Despensa de Villena is choosing Scalda Barbas Villenero as a signature dish.
Teo Mira of the Alfonso Mira restaurant in Aspe notes that at twenty-five he was still a student when a young-chefs competition took place at the conference. It is a privilege to be trusted for the region’s outstanding gastronomic offerings, and he and his brother Alfonso have crafted a menu rooted in traditional cuisine, with an emphasis on local ingredients, family-style warmth, and fire. They describe their approach as intimate and rooted in the grape valley, with the harvest season guiding the featured dishes.
A unique offering will follow at La Sirena in Petrer on Tuesday. Mari Carmen Vélez explains that fruit is not just for dessert. Alongside their classic hake salad and banda rice with shrimp, they propose baby squid sautéed with Vinalopó grapes, whose sweetness and juiciness harmonize with other earthy, marine, and spicy flavors. Vélez adds that attending these conferences rekindles memories of prior editions and the people they met, while also drawing in new customers and offering fresh choices to existing patrons.
At Xiri de Monóvar, approaching its fortieth year, the team plans a reinterpretation of familiar dishes guided by the Menjars philosophy. The aim is proximity cuisine, using regional products and supporting local producers and town cheese makers. The cuisine remains modern yet anchored in tradition, as explained by Carme Palomares Albert and her brother Josep, owners of the restaurant.
Thursday shines a spotlight on Alfonso de Pinoso with a contemporary take on gachasmigas shaped into a croquette. The chef highlights that today’s diners have a clear sense of traditional cuisine, and Pinoso’s repertoire is broad. He notes the region is renowned for rice with rabbit and snails, but porridge remains a simple, staple dish crafted from water, flour, and garlic, a humble meal that has grown into a regional favorite.
The Friday showcase features Escalda Beards, a regional staple from La Despensa de Villena. Does it scald beards? The dish is served extremely hot, delivering bold flavors and energy. Menjars is praised for supporting local produce, emphasizing proximity, sustainability, and freshness. La Despensa takes pride in Alicante’s orchards and a keen focus on what comes from the ground, a key element in closing the Alto and Medio days.
Menjars de la Terra: five menus with plenty of Alicante flavor
Details on the gastronomic offerings from each participating restaurant are available through the official program, with complete information about the meals prepared at every venue. This is a chance to explore how regional ingredients are transformed into memorable plates across the five venues participating in this edition. (INFORMATION)
The events emphasize local produce, traditional methods, and modern techniques, offering visitors an authentic taste of Alicante while showcasing contemporary culinary perspectives. The blend of heritage and innovation reflects a broader movement in regional cooking, where farm-to-table concepts and small-batch producers play a central role in a chef’s creative process. (INFORMATION)
The program reinforces the idea that dining is an experience that connects people to place. Attendees will discover how grape cultivation, coastal flavors, and inland staples converge in menus that celebrate seasonality and sustainability. (INFORMATION)
Community and family memories also feature prominently, as veteran cooks share stories that tie generations together around the kitchen table. These narratives stand beside technical prowess, offering a holistic view of how cuisine evolves while remaining anchored in local traditions. (INFORMATION)
In sum, Menjars de la Terra provides a curated journey through Alicante’s culinary landscape, featuring five distinct menus that fuse tradition with modern flair. The event invites food lovers to taste and learn, savoring both the region’s rich history and its current creative arc. (INFORMATION)
The program invites readers to explore the full lineup of dishes and the chefs behind them, promising a week of flavorful discoveries across five celebrated venues. (INFORMATION)