Menjars de la Terra concluded its Vega Baja journey with a focused seafood showcase at Barlovento, the Torrevieja restaurant known for its own distinctive brand. The organization’s director, a consummate host devoted to guests, welcomed the reception of the conferences and expressed clear satisfaction. There was a tangible sense of triumph in the air as the event filled the room, and plans were quickly discussed to repeat the format in the near future, underscoring the event’s resonance with attendees and organizers alike.
For this gathering, Barlovento prepared a signature fish stew to highlight local catches, and it was fortunate to source wild fish from the Santa Pola fish market, ensuring freshness and regional character in every bite. The culinary team emphasized the diversity of the seafood lineup, featuring octopus, shrimp, and white shrimp as central components of the menu. A standout dish blended flank tuna with artichokes and baby broad beans, accompanied by a tuna belly paired with artichoke as a side. The emphasis on Vega Baja products showcased the richness of the season and the region’s fisheries, reinforcing the idea that the area is at its culinary peak during this period. The menu served as a definitive capstone for Menjars de la Terra in Vega Baja, celebrating the coastline’s bounty and the chefs’ artistry.
Among the attendees was the mayor of Torrevieja, a figure representing the city’s commitment to gastronomy and its potential to attract visitors. The mayor commented that the gastronomic days are a meaningful initiative, not merely about information sharing but also about structuring and promoting the province. He highlighted the collaboration between the publishing house INFORMACIÓN and local authorities as a successful model worth continuing. The sense was that gastronomy is a draw for tourists and a catalyst for cultural exchange, with restaurant operators showing notable innovation that adds to the region’s appeal.
These gastronomy days are an initiative of INFORMACIÓN newspaper in partnership with the Provincial Assembly and the regulatory boards of the Denominations of Origin. The next gathering is planned for March and will spotlight Alicante mountain, continuing the program’s momentum and its role in placing regional culinary identity on the map for visitors and locals alike.