Rice, fish, shellfish, and seasonal vegetables linger as a tribute to the Mediterranean diet with the medlar taking center stage. Five restaurants taking part in the Menjars de la Terra spin-off across Marina Baixa and Marina Alta are fine-tuning the details for next week when the region’s most celebrated gastronomic days return.
L’Olleta
The first to light their stoves will be L’Olleta in Altea, and the flame will continue to burn from now on. Monday, April 24. The team of seasoned cooks, led by Cesar Marquiegui, stresses the importance of valuing local products and consuming them in season. He applauds the efforts to revive these days that celebrate regional products and cuisine and expresses pride in representing the area and showcasing its culinary heritage to those who may not yet know it.
Fisherman’s House
The second restaurant to act is Fisherman’s House in La Vila, proudly represented by celebrity chef Marta Devesa. The initiative to reclaim the gastronomic days of Menjars de la Terra is seen as a positive step that highlights the province’s diverse culinary landscape, much of which remains underappreciated. Devesa, whose work has recently earned recognition from the Repsol guide, says it is an honor to be chosen as a showcase of local gastronomy and the region’s culinary identity.
Belvedere
On Wednesday, the 26th, Belvedere will move the event forward to Benidorm with the 21 Hotel Madeira hosting the setting. The head chef, Juana Lopez, praises the concept of Menjars de la Terra for preserving provincial gastronomy and giving it broader recognition on the international stage. Belvedere aims to represent Benidorm with pride, signaling a shift in the city’s image beyond traditional tourism stereotypes and underscoring the strength of its dining scene in the Costa Blanca’s hospitality capital.
Federico House
On Thursday the 27th, Casa Federico in Dénia marks its day as another milestone in Marina Alta’s culinary prestige. Pepa Cervera, director, emphasizes that the initiative to preserve Menjars de la Terra is vital, especially in times of disconnection from local roots. Cervera notes that the program adds value to the land and culture, contributing to sustainable progress. The restaurant’s manager also appreciates the opportunity to represent the route and its roots, highlighting the region’s diverse cultural influences alongside the elegance of its cellar.
Baydal
Closing the week on Friday the 28th, a renowned Marina Alta icon will cap the gastronomy week with the famed arroz del señoret. José Baydal, manager of the Calp port-side establishment since 1941, reflects on the era of globalization and the importance of valuing local gastronomy and national products. The event is viewed as a significant initiative that mirrors the region’s rich variety and quality. The Baydal family remembers Antonio González Pomata with affection, and the second edition of Menjars de la Terra is framed as a celebration of local tradition and culinary craft. Baydal adds that the program fills them with pride and gratitude for the recognition.
Information saves Menjars de la Terra by reimagining its format. On the return, with the support of the Provincial Assembly, a tour of conferences will traverse the provinces during a series of gastronomic weeks from Monday to Friday, featuring a different restaurant each day.
Restaurants Menjars de la Terra in Marina Baixa and Marina Alta present their menus
Lodging Regulatory Councils
The event also engages the Denominations of Origin Regulatory Councils to oversee proceedings. Menjars de la Terra travels through Alicante’s regions to celebrate the province’s rich and diverse gastronomy, with special emphasis on traditional cuisine and local products.
Open days are scheduled. To participate, visitors simply book a table at the chosen restaurant. Some venues already display a Done sign on their doors. Entertainment is planned as part of the experience.
Empty Day
Parallel to the gastronomy days, next Tuesday, April 25, Menjars de la Terra hosts an open event to promote cultivation and harvesting methods and the distinctive qualities of Níspero de Callosa d’en Sarrià. Prospective participants must register in advance with the Organizing Committee by phone or email, and attendees will travel from the CR center to nearby growing areas to learn about sorting and packaging of this exceptional fruit.