Everything is set for a coastal culinary week that will shine in the days ahead. Five restaurants are poised to become the stars of the moment, as the new edition of Menjars de la Terra takes shape with meticulous planning and radiant anticipation. Tables are filling fast, and those still undecided are encouraged to reserve one of the complimentary seats to partake in one of the province’s most celebrated gastronomic happenings.
Menjars de la Terra, an initiative organized by Informació and supported by the Alicante Provincial Council, alongside the Denomination of Origin bodies from the province, travels to Vega Baja after a successful kickoff in Baix Vinalopó earlier this year. Vega Baja artichoke takes center stage, celebrated in every course crafted for this event by five selected restaurants: La Galería de La Mirada in La Zenia, Pico del Águila Estate in Orihuela, El Grijado in Daya Vieja, Silvino in Almoradí, and El Columna in Torrevieja.
Rich Treasures of Vega Baja in Menjars de la Terra
La Galería de La Mirada opens tomorrow, inviting guests to a grand opening menu that sets a high bar from the first plate. On Tuesday, Finca Pico del Águila will welcome guests with a striking, refined tasting menu that showcases their landscape views and a menu designed for a discerning palate.
Artichokes at The Peak of Freshness
Menjars de la Terra operates as a collaborative effort with invaluable regional backing and sponsorship from the province’s PDO Councils, along with partners Bocopa, Hidraqua, Marcos Tonda Chocolates, Carmencita, Exposervi, and Mercalicante. The experience is open to everyone who wants to savor these curated menus, with a special tasting set at a fixed price that includes beverages and VAT. Reservations are handled directly through the participating venues, and guests will find this event to be a rare opportunity to sample the artisanship of Vega Baja’s kitchens while enjoying a lively atmosphere of entertainment.
Menus of the Week
La Galería de La Mirada (La Zenia) offers a welcome cocktail featuring a sea-inspired oyster delight, a selection of regional ham, a cheese and charcuterie board, and a series of small bites like curry chicken samosas and shrimp with Teriyaki accents. A table full of pastries, smoked sardine bites, and cod bonbons provides a balanced start, followed by main courses such as grilled artichokes with pickles and mussels, a wheat-based casserole with fennel, and a citrusy twist on Guardamar shrimp with Vega Baja pickles. The dessert course is a honeyed finale with a nod to Formentera’s sweetness and a tangerine ice cream, paired with a small wine flight featuring Chardonnay, Monastrell, and other regional styles.
Granaries of wine from Altos de Orihuela and other regional labels accompany the dining experience, all priced at 42 euros per person, VAT included. Guests are advised to contact the participating restaurants to secure a table. This is a remarkable chance to explore a spectrum of Vega Baja flavors in one week, with a relaxed, festive mood throughout the venues.
La Caña (Daya Vieja) offers a journey through artisanal offerings, including traditional bread with savory toppings, grilled seafood, artichokes with Iberian ham, and a well-curated tasting of local wines and desserts. A similar arrangement exists at Pico del Águila Estate in Orihuela, where a welcome cocktail leads into generous courses that highlight heartier salads, seafaring bites with artichokes, and a cod-based centerpiece. A lemon sorbet signals a palate-cleanser before a finale of almond cake and a trio of regional wines and waters to complete the experience at an all-inclusive price set for the event.
At La Caña, guests explore a sequence of starter bites, a main course celebrating local vegetables and seafood, and a sweet ending with almond-infused desserts. The Pico del Águila Estate emphasizes a roasted heart salad, a creamy squid and artichoke combination, and a cod stew that reflects Vega Baja’s abundant produce. The same formula of wine pairings and soft drinks supports the tasting journey, with the price carved clearly for each guest’s planning needs.
On Thursday, Silvino in Almoradí presents an array of starters built around bread, tomato, and artichoke, followed by a winter-friendly main and a dessert lineup including almond cake and traditional pastries. The beverage selection features local white and red wines, a regional beer, and mineral water to pair with each course, all offered at the event’s set price per person. Reservations are handled through the restaurant, and guests are encouraged to secure their spots to enjoy a cohesive, delicious evening.
Columns in Torrevieja wraps up the roster with light starters showcasing local anchovies and a tomato-forward savory salad, complemented by artichoke preparations from nearby Almoradí. A signature octopus dish, a gem of vegetables from Vega Baja, and a pistachio-gray finish punctuate a strong main course lineup, followed by almond cake with Jijona nougat ice cream. The wine list includes a variety of local whites and reds, with seasonal beverages and mineral water to round out the tasting experience. The per-person price remains at forty-two euros, VAT included, with reservations coordinated directly through the participating venues.
Across the board, Menjars de la Terra presents a unified approach to Vega Baja’s produce, highlighting the beloved artichoke in every course and inviting guests to enjoy a festival of flavors. The series of dinners offers a curated path through the region’s culinary landscape, inviting both locals and visitors to celebrate the season with friends, family, and neighbors. An emphasis on regionally sourced ingredients, paired wines, and a relaxed, convivial environment makes this event a standout on the provincial gastronomic calendar. The event organizers encourage readers to explore the menus and to contact the participating restaurants for reservations, ensuring a seamless experience that showcases Vega Baja’s agricultural and culinary strengths. The week promises memorable meals and a sense of community around the table. [Source: Informació; provincial sponsors and PDO Councils]