A fine finishing touch marks the end of a gastronomic journey. This Friday, the Menjars de la Terra tour, which began last Monday, wrapped up in the l’Alcoià, El Comtat and Foia de Castalla regions.
In Onil town, the tour concluded with five restaurants showcasing remarkable cuisine crafted from the best local products, highlighting the region’s culinary richness in every plate. The final stop was L’aplec restaurant, capping a memorable culinary voyage.
Welcome to the reception at L’Aplec de Onil, a restaurant that offers a selection of white and red wines from Bocopa wineries in Alicante.
Initiative information supported by the Alicante Provincial Council aimed to give visibility to places with excellent gastronomy in the region, with L’Aplec among the featured spots. Francisco Siles expressed satisfaction with the offering, noting they were at full capacity and had to turn away bookings due to demand. He commented that expectations were exceeded.
Raff tomatoes with king and Onil oil were part of a tasting moment that showcased local produce.
That final day was attended by the mayor of Onil, among other diners. He emphasized the importance of such projects for residents and visitors from across the province, saying this initiative connects producers, restaurants and audiences in a meaningful way. He highlighted how it introduces people to foods from places they might not have known, and how the Alicante province deserves recognition for its products. The message was clear: there is no need to leave the province to enjoy fine dining, discover new products, or visit notable sights.
Low temperature candied artichokes with foie gras and ham powder were among the highlights of the tasting, along with Iberian pork with cherry sauce and rack tomatoes with capellan and Onil oil. Octopus on roasted pumpkin puree offered a blend of marine textures and autumnal flavors.
Francisco Siles highlighted Gazpachos de Onil as a symbolic regional dish, prepared in a distinctive way that brings forward fresh ingredients and the culinary heritage of the area.
To finish, almond sponge cake with herbal ice cream provided a gentle sweetness, complemented by coffees and infusions and a selection of white and red wines from Bocopa, which lent character and refinement to each course.
Priced at €42 per person, the L’aplec experience offered a real opportunity to rediscover interior Mediterranean cuisine.
Menjars de la Terra travels across the province to uncover the distinctive flavors of the region. In April, l’Alcoià, El Comtat and Foia de Castalla took center stage, highlighting ingredients such as Alicante Mountain Cherry and traditional liqueurs.
Those attending the L’aplec event in Onil included notable figures from local gastronomy and municipal leadership, reflecting the collaboration between organizers, producers and restaurants in promoting regional cuisine.
marinas
Menjars de la Terra will reconnect with followers during the Week of May 20-24, continuing in its regional footprint with stops in Marina Baixa and Marina Alta. Five restaurants have been selected to participate, with organizations Benidorm, La Vila, Altea, Finestrat and Calp showcasing their culinary talents and entertainment.