The Menjars de la Terra season kicks off in Elche, showcasing the culinary wealth of the province
Baix continues to anchor the Vinalopó district of Alicante as a gastronomy hub during the second day of Menjars de la Terra. This edition centers on La Posada, a dining spot in the Torrellano area that has gained distinction for its regional flavors and hospitality. The event blends regional ingredients with the heritage of traditional cuisine and modernist techniques, drawing on more than two decades of experience in the local culinary scene.
Menjars de la Terra is an initiative that values the local environment, organized by INFORMACIÓN with support from the Provincial Council of Alicante, and it highlights the province’s gastronomic riches and culinary treasures.
The La Posada facilities filled to capacity for the second day of the season, underscoring the strong interest and engagement in this gastronomic journey. The venue’s layout and warm atmosphere contribute to a setting where guests can savor a refined interpretation of the region’s cuisine.
Having kicked off the new season at Carlos Restaurant, with a clear display of culinary quality, La Posada emerged as the next stop on this refined dining itinerary. The restaurant has embraced regional flavors with a generous, welcoming space, blending traditional cooking with contemporary influences — a deliberate balance between heritage and innovation.
The new season of Menjars de la Terra, a journey through the province’s culinary riches, starts in Elche
The emphasis on terroir and garden-to-table ingredients continues to drive the experience. The full capacity of La Posada’s Torrellano dining room signals the appeal of the event’s menu, which showcases seasonal produce and regional staples. Carmen Ros, director of the chamber, expressed admiration for the swift public response and the growing interest in this unique gastronomic experience.
To begin the tasting, Coca Aurora presented vegetables fried to perfection, complemented by regional sour cream and smoked sardines. As La Posada’s offerings warmed up, the menu advanced to celebrate the authentic flavors of the region, featuring seasonal items like artichokes and pomegranate with a touch of acidity and emotion.
The head chef was observed at work, guiding an experience that combined careful technique with an emphasis on regional products. Patrons enjoyed various courses that reflected Elche’s countryside: a local vegetable salad paired with a traditional pork preparation. The artichoke shone in the second course, paired with a Mollar pomegranate pickle, thinly sliced Iberian ham, and toasted pine nuts — a dish described as a highlight of the event.
La Posada introduced a star course: Alicante wheat served with pork ribs. According to Carmen Ros, the aim was to honor the entire province and its legumes, vegetables, and wheat, presenting a timpani-style preparation that included boiled oxtail and red wine with freshly harvested Elche garden vegetables for dipping bread. The dessert paid homage to Alicante with millefeuille layered with Jijona nougat cream and a tangerine sherbet, a delicate finale to a high-caliber gastronomic program.
Ultimate culinary experience
The tasting left a lasting impression, with guests noting the high quality of ingredients and the craftsmanship of the kitchen. Diners from Pedanías, Camp d’Elx, and Vertebración Territorial praised La Posada as one of the district’s best venues, applauding the use of regional products like artichokes and other garden-fresh produce. The event also spotlighted the importance of recognizing Menjars de la Terra as a showcase for regional gastronomy and rural abundance.
One participant, a council member for Elche’s Children, Families, and Elders, spoke about the meals’ excellence and the Mediterranean diet, highlighting a modern interpretation built on high-quality ingredients that benefit health and taste. The sense of place and tradition, paired with contemporary technique, created a memorable dining experience that resonated with attendees.
Stove of five restaurants
The next stop on Menjars de la Terra will be La Cofradía de Pescadores de Santa Pola, a continuation of the program that promises further culinary value, lively entertainment, and continued exploration of the coastal-and-rural culinary dialogue that defines this event.