“Menjars de la Terra” continues to captivate palates. On the third day of the opening week in Baix Vinalopó, diners were treated to a culinary journey that honored the land and, naturally, the sea. This Wednesday, La Cofradía restaurant in Santa Pola hosted a gastronomy-focused evening where about 150 guests enjoyed a menu celebrating the town’s rich maritime heritage.
Following the notable successes of Carlos restaurant and La Posada de Torrellano, La Cofradía had much to prove. In this exclusive corner, attendees experienced a singular tasting built on the freshness and quality of products drawn from the Santa Pola Market. (Source: INFORMACIÓN, La Cofradía)
Thus, the menu crafted by La Cofradía and designed by Pedro Ruiz, the heart and soul of the venue, paid homage to Mediterranean flavors from the first bite to the last. The “Cofradía Salad with salted fish” opened the feast, followed by fried fish that underscored the freshness of the Peix de Santa Pola. (Source: INFORMACIÓN)
Bay cuttlefish delivered an unrivaled flavor, while boiled white shrimp and prawns—sea gifts—provided a texture that was soft and juicy, leaving a memorable impression. (Source: INFORMACIÓN)
But the starters were merely an overture to the main course and house specialty: creamy red rice, known locally as arròs igatet in Santa Pola, with artichokes, fresh garlic, and red peppers. This preparation stood out as the highlight of the evening, showcasing Pedro Ruiz’s skill in marrying local flavors and revealing the sea’s full potential. The head chef described it as “a creamy, broth-like rice that glides across the palate.” The base, built on a generous fish fumet with whitebait, demonstrated the careful attention to the stock. A homemade dessert provided a sweet finish to round out the night. (Source: INFORMACIÓN)
The Brotherhood has welcomed guests since 2006. Even after 18 years, Pedro has devoted 43 years to cooking, weaving a legacy of tradition with maritime authenticity into the restaurant’s offerings. Regarding the Menjars de la Terra reception, the house was bustling and guests left satisfied. (Source: INFORMACIÓN)
The mayor of Santa Pola, Loreto Serrano, did not miss the gastronomic showcase and highlighted the town’s position as a culinary reference within Alicante province. Serrano noted that the dining experience across Santa Pola benefits from a product as special and distinctive as Peix de Santa Pola, praising the overall quality and value of local ingredients. (Source: INFORMACIÓN)
The event also drew praise from Loreto Serrano, who emphasized today’s important role in promoting local gastronomic tourism and observed the lively atmosphere at La Cofradía, filled with both locals and visitors, even on a typically quiet Wednesday. Pedro Ruiz and his team were commended for their outstanding work. (Source: INFORMACIÓN)
Provincial Culture Deputy Juan de Dios Navarro commented that the diverse flavors of the terreta region offer a very special culinary experience across the province. He described the local gastronomic wealth as a value that stands out among Spanish provinces and should be highlighted and developed continually. Navarro called Menjars de la Terra an essential platform to spotlight local culinary treasures. (Source: INFORMACIÓN)
The premises of La Cofradía restaurant in Santa Pola were at capacity on the third day of the gastronomy week. (Source: INFORMACIÓN)
A gastronomic city
“Menjars de la Terra” is an initiative organized by INFORMACIÓN in collaboration with the Provincial Council of Alicante, designed to travel around the province and showcase regional gastronomy. This week in Baix Vinalopó, Mollar pomegranate and other local products take center stage, enriching the menus of participating establishments. (Source: INFORMACIÓN)
On Thursday, Matola in the Elche district will present its dining recommendations, and on Friday Las Palmeras in Crevillent will close the first week of “Menjars de la Terra.” The gastronomic days are open to all who wish to enjoy the specially prepared menus. To enjoy a memorable experience, guests should contact each restaurant to reserve a table. (Source: INFORMACIÓN)
The event also featured remarks from notable attendees who celebrated the initiative’s role in highlighting local gastronomy and the collaborative spirit behind the event. (Source: INFORMACIÓN)
The festivities take place within a broader effort to promote regional cuisine and maritime products, with support from local authorities and cultural bodies. The week showcases the area’s culinary depth and invites travelers and locals alike to explore fresh, regionally sourced flavors. (Source: INFORMACIÓN)
From left to right, Noelia Gea from BİLGİ Commercial team; Borja Merino, Member of the Santa Pola Health and Tourism Council; José Pedro Martínez, first deputy mayor of Santa Pola; Daniel Coloma, manager of Hidraqua in Vinalopó; Juan de Dios Navarro, State Deputy for Culture; Loreto Serrano, mayor of Santa Pola; Paco Bernabé, BİLGİ’s Menjars de la Terra coordinator; and Pepe Ruso, Santapolero shipowner and Pedro Cerrada, editor of Events and INFORMATION Courts were present to support the event. (Source: INFORMACIÓN)