Restaurants participating in Menjars de la Terra in Marina Alta and Marina Baixa reveal their menus
Five venues take part in the return of Menjars de la Terra, the culinary week in Marina Alta and Marina Baixa. The menus are ready, and the teams are finalizing the event details as they prepare to visit the two regions. From the 24th to the 28th of April, the focus remains on Callosa d’en Sarrià’s loquat, a product with a Protected Designation of Origin since 1991, as a central ingredient in this kitchen week.
Beyond this shared thread, each menu highlights local fish and shellfish, as well as Mediterranean-flavored rice. These elements underscore the two districts as living testimonies to the celebrated Mediterranean diet and the region’s fishing and farming traditions.
The festival begins with the province’s most beloved gastronomy days. Supported by the Alicante Provincial Council, L’Olleta in Altea will host the opening act on Monday, April 24. Cesar Marquiegui, head of the team, explains that the menus aim to reflect product, originality and affinity, with flavors born from a deep respect for local gastronomy. Attendees are urged to value and promote domestic products, and to consume them in season, recognizing the labor of farmers, fishermen and growers. Fair pricing for all ingredients is a guiding principle.
On Tuesday, April 25, Hogar del Pescador in La Vila will host a day anchored by sea and market-fresh seafood. The venue, recently honored by the Repsol Guide, serves as a benchmark for coastal dining. Chef Marta Devesa notes that her menu showcases seafood as a core element and reflects market-sourced products, emphasizing the obligation to showcase local offerings and demonstrate how many dishes can be crafted from them.
Wednesday, the 26th, shifts the event to Benidorm, on the 21st floor of Hotel Madeira, for a refined dining experience at Belvedere. The restaurant’s head waiter, Antonio Pardo, describes a cuisine that blends modern technique with traditional touches. He stresses the importance of promoting local products and the zero-kilometer concept, a daily practice reflected in their culinary offering.
Thursday, the 27th, marks Casa Federico’s day in Dénia, where the team aims to honor the region’s culinary journey. The restaurant’s founding director, Pepa Cervera, speaks of respecting traditional Marina flavors while highlighting the region’s evolving culinary prestige. The commitment to environmental sustainability is highlighted, with an emphasis on promoting regional products to support soil recovery and conservation efforts.
Finally, Friday the 28th closes the week with one of Marina Alta’s emblematic eateries crafting the arros de señoret. Jose Baydal of the Baydal Family notes that three generations have worked in the Calp harbor restaurant since 1941. He explains that the collaboration with the Fishermen’s Guild ensures that freshly caught fish earns its rightful place in local gastronomy, celebrated through simple yet extraordinary preparations.
Restaurants Menjars de la Terra in Marina Baixa and Marina Alta present their menus
The gastronomy days are open to the public, with reservations available directly through the participating restaurants. A spirit of communal celebration and culinary discovery guides the schedule, inviting locals and visitors to experience a week of regional flavors and craftsmanship.