Glance Gallery
The Vega Baja region celebrates a new edition of Menjars de la Terra, a five‑day gastronomy week where the artichoke takes center stage. From Monday to Friday, INFORMACIÓN, with support from the Provincial Council, showcases the culinary richness and diversity of the area by inviting five standout restaurants to highlight local ingredients and creative techniques.
Across the province, prominent gastronomic events feature products with Alicante Designation of Origin, underscoring the recognized quality and protection of regional specialties.
Five handpicked eateries have crafted exclusive menus for this season. The lineup has sparked strong anticipation, sending many venues to full capacity as reservations fill up quickly.
La Galería de La Mirada (La Zenia)
Opening on Monday, February 26, La Galería de La Mirada, led by executive chef Miguel Ángel Montesinos, unveils a menu that blends land and sea with citrus notes and modern culinary twists. Signature dishes include Grilled red tuna parpatana with seaweed pesto and Oxtail stuffed artichokes with goose, quinoa, and yellow curry joined by caramelized onions. Other highlights feature Sea bass ceviche in light coconut and Grandma’s style octopus, elevating local flavors with innovative preparation.
Pico del Águila Estate
On Tuesday the 27th, Pico del Águila Estate in the Orihuela district of La Aparecida presents a complete tasting experience guided by chef José Antonio López, known as “Pipi.” The team crafts a menu that mirrors Vega Baja’s culinary essence, offering dishes that emphasize regional ingredients and a creative take on traditional recipes. The aim is to deliver a memorable dining journey that reveals the authentic flavors of the area.
Gray Hair
Midweek, Wednesday the 28th, brings Gray Hair in Daya Vieja to the forefront with a menu that reflects the establishment’s gastronomic identity—traditional dishes made with seasonal products, curated under the guidance of manager Pedro Sánchez.
Silvino
On Thursday the 29th, Silvino in Almoradí represents Baja’s culinary excellence. The offering is crafted by Encarna Capdecón, emphasizing local cuisine and regional prestige that has earned admiration well beyond the area. The menu showcases the region’s finest ingredients and time‑honored techniques.
Columns
Closing the week on Friday, March 1, Las Columnas in Torrevieja presents a thought‑provoking proposal built around seasonal produce. Head chef Óscar París describes a synergy between sea and the surrounding orchards, offering a cuisine that respects local products while inviting experimentation.
Menjars de la Terra is open to anyone eager to taste these exclusive menus. Limited spaces remain, so early reservations are encouraged for a full, immersive experience.
Menus of the Week
La Mirada Gallery (La Zenia)
Welcome cocktail
Oyster boat, Iberian ham with its cutter, cheese and sausage table, curry chicken samosas, shrimp with teriyaki sauce
Snacks on the table include Viso brand pastry, camarrojas coca with smoked sardine and mullet roe, and Meneao cod bonbon
Main courses feature grilled artichokes with pickles and mussels, shredded wheat casserole with fennel, and Guardamar citrus paired with Vega Baja pickles
Sweet options conclude with a dessert ensemble complemented by Formentera honey and tangerine ice cream
Shopping centre selections include a Chardonnay from Terreta and Monastrell wines from Alicante, plus a local corn beer
PRICE PER PERSON: 42 € (VAT included) • Reservations: details removed for privacy
Pico del Águila Estate (Orihuela)
Welcome cocktail includes dry sausage, bread and butter station, cannoli camarrojas focaccia with sardines, and Chinese bread with grilled pepper and vegetables
On the table: heart of lettuce with guacamole, mini artichokes, pine nuts and lemon dressing; sepionet gratin with artichoke and pesto
Main course features cod stew with Vega Baja vegetables
To end: lemon sorbet from Pico del Águila
Sweet: almond cake, egg yolk, meringue and cinnamon
Shopping centre: wines from Altos de Orihuela and still and sparkling options from the area
PRICE PER PERSON: 42 € (VAT included) • Reservations: details removed for privacy
La Caña (Daya Vieja)
Beginners: sobrasada with bread, homemade sausage, grilled squid, artichokes with Iberian ham, and a green salad with artichoke and celery
Main courses include a refined consommé, baked dishes, and regional Tagliatelle variations
Sweet: almojábana and almond cake
Shopping centre: Murviedro Moscato Seco white and Sericis Viejas Monastrell red
PRICE PER PERSON: 42 € (VAT included) • Reservations: details removed for privacy
THURSDAY, FEBRUARY 29
Silvino (Almoradi)
Beginners: fresh bread with Selma EVOO and local tomatoes, artichoke sautéed with cuttlefish, camarrojas with sardines and farm eggs, winter salad
Main courses: widow’s pot, El Barquero cod with handmade fried tomatoes
Sweets: almond cake and almojábanas, coffee and tiles
Shopping centre: Tarima Hill Chardonnay, Alicante Bouschet red, Estrella de Levante beer, Numen mineral water
PRICE PER PERSON: 42 € (VAT included) • Reservations: details removed for privacy
Columns (Torrevieja)
Beginners: Torrevieja anchovies on potato chips; Mediterranean seasonal salad with Vega Baja tomatoes and Cornicabra EVOO
Artichoke Festival: Almoradí artichoke flower and stuffed artichokes with PX reduction
Octopus skewers with La Vera grilled red pepper and garlic on potato cake
Main course: rice with Vega Baja vegetables and Torrevieja anchovies
Sweet: almond cake with Jijona nougat ice cream
Shopping centre: a curated selection of white, red and rosé wines from the region, plus local beer and juice options
PRICE PER PERSON: 42 € (VAT included) • Reservations: details removed for privacy
Reservations: details removed for privacy