Starting next Monday, February 26, the second week of gastronomy continues with the new season of Menjars de la Terra, following the successful first edition as it travels through Baix Vinalopó. The spotlight now shifts to Vega Baja, a region rich in culinary treasures, where a diverse cuisine draws from a long tradition while embracing innovation and creative techniques.
A cuisine that benefits from the bounty of the Mediterranean, where garden produce and seafood alike take center stage. Local and seasonal ingredients, paired with the talent of restaurants and their chefs, along with the kitchen and dining teams, join in the effort to define this event with enthusiasm and pride.
They also affirm the value of the BİLGİ initiative and the Provincial Assembly. This moment is celebrated as a chance to reunite with the days that highlight the province’s gastronomy richness and diversity, and to showcase the region’s culinary identity.
La Mirada Gallery in La Zenia hosts the opening day on Monday the 26th. The facility’s executive chef, Miguel Angel Montesinos, notes that Alicante Province currently stands at the forefront of national gastronomy and that such initiatives help position the region even more strongly. He emphasizes how Vega Baja’s gastronomy offers mountain, garden and seafood options at hand, enriching the overall experience.
At La Galería de La Mirada, a meticulously prepared menu with traditional roots highlights the theme “our land and sea, with citrus fruits and modern touches.” Montesinos adds: “We thank the entire Menjars de la Terra team for inviting us to participate and are proud to collaborate to develop our region.”
Pico del Águila Estate in Orihuela takes the stage on Tuesday, the 27th. Chef José Antonio López “Pipi” underlines that the INFORMATION initiative to revive the Menjars de la Terra days, supported by the Provincial Council, is commendable and valuable. These days celebrate not only local gastronomy but also promote gastronomic tourism and strengthen the province’s cultural identity.
Within Pico del Águila Estate, the aim is to offer authentic, creative dishes that blend local ingredients with traditional recipes. “The approach prioritizes freshness, quality and respect for raw materials, while incorporating contemporary techniques that elevate the natural flavors,” Pipi notes. The menu reflects Vega Baja’s gastronomy, featuring a careful selection of dishes that showcase regional flavors and products.
The rotation continues on Wednesday, the 28th, with Old Daya presenting its traditional and homemade cuisine under the guidance of manager Pedro Sánchez. The restaurant offers a visually appealing dish that highlights seasonal Vega Baja garden produce and nearby seafood.
The team is honored to be chosen by Menjars de la Terra in La Caña, explaining that their long history centers on traditional, homemade flavors designed to delight. Sánchez adds pride in representing Vega Baja’s culinary diversity for the event.
The exhibition moves to Almoradí on Thursday the 29th, where Silvino will host one of the region’s best-known restaurants. Head chef Encarna Capdepon highlights the current peak of the state’s gastronomy, driven by a commitment to quality and variety that distinguishes the area. Silvino showcases authentic and traditional cuisine, with artichokes taking the spotlight. The philosophy emphasizes loyalty to local food, authenticity and tradition, while supporting the province’s initiative as a boon for the restaurant scene.
Menjars de la Terra is back
The festival wraps up at Torrevieja’s Oscar Paris restaurant, where the head chef explains that the region’s gastronomy thrives on using local products in every dish. The menu is built around the garden and the sea, creating a fusion that highlights seasonal offerings. The closing menu features anchovies and artichokes sourced locally, celebrating the synergy of Vega Baja’s garden and the nearby sea.
Menjars de la Terra gastronomy days are open to all who wish to enjoy specially prepared menus at participating restaurants. The price is fixed to 42 euros per person, VAT included, with reservations made directly at the restaurant.
Vega Baja menus
Glance Gallery
(La Zenia)
WELCOME COCKTAIL:
Oyster boat.
Iberian ham with its cutter.
Cheese and sausage table.
Curry chicken samosas.
Shrimp sauce and teriyaki sauce.
SNACKS ON THE TABLE:
Viso brand pastry.
Camarrojas coca, smoked sardine and mullet roe.
Meneao cod bonbon.
MAIN COURSES:
Grilled artichokes, pickles, mussels, honey and thyme.
Shredded wheat casserole with fennel.
Flounder and shrimp from Guardamar, citrus and pickles from Vega Baja.
SWEET:
Washed down with Almojabana, Formentera honey and tangerine ice cream.
SHOPPING CENTRE:
Terreta white wine (Chardonnay) DO Alicante. Red wine Altos de Orihuela (Monastrell) DO Alicante. Laudum Rose (Monastrell) rose wine DO Alicante. Artisanal Cornamusa Beer.
PRICE PER PERSON: 42 € (VAT included)
Reservation: Phone 865 992 373
Pico del Águila Estate
(Orihuela)
WELCOME COCKTAIL:
Dry sausage, bread and butter station.
Camarrojas focaccia with sardines.
Chinese bread with grilled paprika and fried vegetables.
Mini balls from Vega Baja.
ON THE TABLE:
Heart salad with guacamole, mini artichokes, pine nuts and lemon dressing.
Sepionet gratin with artichoke and pesto.
MAIN COURSE:
Cod stew with vegetables from Vega Baja.
to finish:
Lemon sorbet from Pico del Águila.
SWEET:
Almond cake, egg yolk, meringue and cinnamon.
SHOPPING CENTRE:
Wines from Altos de Orihuela DO Alicante.
Waters, beers and soft drinks.
PRICE PER PERSON: 42 € (VAT included)
Reservation: 677 022 227
www.fincapicodelaguila.com
gray hair
(Old Daya)
STARTERS:
Sobrasada and buttered bread.
Homemade sausage.
Grilled squid.
Grilled artichokes with Iberian ham.
Green salad with artichoke and celery.
MAIN COURSE:
Top up the consommé.
Baked.
SWEET:
Almojábana and Almond Cake.
SHOPPING CENTRE:
Murviedro Galeam Moscato Seco white wine.
Sericis Cepas Viejas Monastrell red wine from Bodegas Murviedro.
Waters, beers and soft drinks.
PRICE PER PERSON: 42 € (VAT included)
Reservations: 966 712 749 – 686 752 039
silvino
(Almoradi)
STARTERS:
Homemade bread with salty Selma EVOO and local tomatoes.
Artichoke sautéed with cuttlefish.
Camarrojas with sardines and free-range eggs.
Winter Salad.
MAIN COURSES:
Widow’s pot.
El Barquero cod with homemade fried tomatoes.
SWEET:
Almond cake and Almojábanas.
Coffee and tiles.
SHOPPING CENTRE:
Tarima Hill Chardonnay white wine.
Red wine of Alicante Bouschet.
Estrella de Levante Beer.
Numen mineral water.
PRICE PER PERSON: 42 € (VAT included)
Reservations: 966 780 523.
[email protected]
columns
(Torrevieja)
STARTERS:
Torrevieja anchovies soaked in vinegar on a bed of potato chips.
Mediterranean savory salad with Vega Baja garden tomatoes, finished with Cornicabra EVOO from Francisco Gómez.
Artichoke Festival features Almoradí artichoke flower and stuffed artichokes grilled with PX Reduction and lagoon salt from Torrevieja.
Octopus skewers and La Vera grilled red pepper and garlic on potato cake.
MAIN COURSE:
Rice with vegetables from Vega Baja and anchovies from Torrevieja.
SWEET:
Almond cake and Jijona nougat ice cream.
SHOPPING CENTRE:
Noble White Fruit -Sauvignon Blanc- Francisco Gómez. Noble Red Fruit – Monastrell and Syrah – Francisco Gómez. Bocanegra – Monastrell Dulce – Francisco Gómez. Brut Queen of Queens -Cava- Francisco Gómez. Estrella de Levante Beer. Fuenteliviana Juice.
PRICE PER PERSON: 42 € (VAT included)
Reservations: 965 712 398 – 644 357 666
[email protected]