Menjars de la Terra selects five restaurants to represent the Mountain region
regional pride shines as five eateries advance to the next phase of Menjars de la Terra, a journey that brings mountain-inspired cuisine to life. The path begins in Alcoy and winds to Onil, wrapping up later in the week. This initiative promotes the distinct flavors of the Alicante area and highlights its role as a premier culinary destination for travelers and locals alike. In the previous year, numerous venues participated, and the program continues to showcase how many establishments contribute to the province’s celebrated gastronomy.
The information initiative, together with the Provincial Council and with the backing of the Regulatory Councils of Protected Designations of Origin, aims to elevate the rich and diverse gastronomy of Alicante as a key tourism asset. The event previously drew participation from dozens of restaurants and drew visitors from across the province during its peak gastronomic days.
On this edition, the selection process once again underscores the region’s mountain heritage, local products, and traditional culinary practices that define Alicante’s food culture. The event serves as a platform to demonstrate how mountain ingredients can be transformed into contemporary dishes, while preserving a sense of place and history.
Held at various venues around the mountain communities, the week focuses on culinary storytelling through menus that emphasize regional specialties and seasonal produce. The aim is to deepen appreciation for mountain cuisine and its capacity to honor local growers, artisans, and families who have sustained these flavors for generations.
One participating venue, a restaurant in the Alcoy center, will present a signature menu that highlights carefully sourced ingredients, prepared with a modern touch that elevates familiar flavors without losing their essence. The chefs intend to invite diners to explore a cuisine that reflects the region’s character and culinary ambitions at the same time.
Another stop on the tour occurs at a Castalla venue known for its cozy ambiance and traditional influences. The team emphasizes that being chosen to represent the district is a wonderful chance to share the area’s cuisine with a wider audience and to celebrate the diversity and richness of local products, from homemade sweets to everyday staples used in time-honored recipes.
In Cocentaina, a chef and his team highlight the local and traditional roots of the dishes, offering a personal touch that speaks to the region’s culinary identity. Their philosophy centers on quality ingredients and respectful preparation that lets the natural flavors shine while conveying a sense of place and pride in regional techniques.
Wednesday marks a notable moment as Castalla hosts another selection that emphasizes mushroom, artichoke, asparagus, and game flavors as integral to mountain cooking. The team expresses pride in contributing to Menjars de la Terra, particularly during an anniversary year that underscores the tradition of mountain cuisine and its evolving practices.
As the week progresses, Onil closes the cycle with a venue focused on a menu that blends traditional methods with a creative lens, incorporating sea and garden products from the Alicante region. The manager speaks of the honor and responsibility involved in representing the hinterlands and the chance to present a cohesive picture of the local culinary landscape to a broader audience.
Open to all
Menjars de la Terra celebrates open access to its gastronomy days, inviting everyone to savor the menus crafted by the participating restaurants for this occasion. Each day offers a carefully curated experience with a fixed price that includes VAT and beverages. Diners simply contact the restaurant to reserve a table, making it an exceptional opportunity to sample the work of selected establishments and enjoy a lively culinary atmosphere.
Mountain menus
WELCOME COCKTAIL:
Iberian selections curated to highlight regional charcuterie and cheeses, paired with seasonal accompaniments.
STARTERS:
Sea bream ceviche and a foamy garlic emulsion paired with crispy artichokes, plus Iberian ham croquettes and a gnocchi course with a bacon-forward twist.
MAIN COURSE :
Venison with cherry elements, a dish that melds forest flavors with a refined presentation.
SWEET:
Cherry-inspired dessert creations paired with regional pastries and a selection of coffee infusions.
SHOPPING CENTRE:
Local Alicante white and red wines, complemented by non-alcoholic options and confections from the region.
PRICE PER PERSON: 42 € (VAT included)
Reservations are handled directly through the participating venues as noted in the program materials.
STARTERS:
Cod patties, Pericana from the Sierra de Mariola, fried artichokes with kimchi-inspired sauce, wild mushrooms, and a tomato-artichoke pairing with olive oil.
MAIN COURSE:
Rice dishes featuring mushrooms and duck, with regional seasonal accents.
SWEET:
Baked cheesecake with cherry preserve and a traditional herbal infusion finish.
SHOPPING CENTRE:
White and red Alicante DOP wines, plus non-alcoholic beverages and a coffee offering.
PRICE PER PERSON: 42 € (VAT included)
Reservations: details provided in the program booklet
WELCOME COFFEE AND APERITIF
STARTERS ON THE TABLE:
Escalivada toast with smoked sardines, piggyback of cherry elements, and arugula salad on a crisp base.
Artichoke stuffed with vegetables and cod over piquillo pepper and chive soup, plus a borreta with eel and cherries.
MAIN COURSE:
Mountain paella with rabbit, snails, and local greens, finished with a touch of herbal granita.
SWEET:
Torrija with almond flavors and herbal ice cream, followed by a local herbal infusion.
SHOPPING CENTRE:
Laudum and Bocopa wines from the Alicante area, with water and soft drinks on the side.
PRICE PER PERSON: 42 € (VAT included)
Reservations: practical contact details are listed in the event brochure
STARTERS:
Cod patties and Pericana from the Sierra de Mariola, fried artichokes with kimchi-inspired sauce.
MAIN COURSE:
Rice with mushrooms, duck, and goose, a trio that reflects mountain farming and foraging traditions.
SWEET:
Baked cheesecake with cherry jam, plus regional herbal beverages.
SHOPPING CENTRE:
White and red Alicante DOP wines, with non-alcoholic options and a selection of regional coffees.
PRICE PER PERSON: 42 € (VAT included)
Reservations: details available in the event brochure
STARTERS:
Cod patties; Pericana; fried artichokes; poplar mushrooms.
MAIN COURSE:
Rice with mushrooms, duck, and goose.
SWEET:
Cheesecake with cherry jam and herbal infusions; a Banyeres herbal touch.
SHOPPING CENTRE:
Local Alicante DOP white and red wines; water and soft drinks.
PRICE PER PERSON: 42 € (VAT included)
Reservations: various contact options provided in the schedule
A final note highlights a memorable on-site experience with mountain and regional flavors aimed at celebrating the year’s culinary milestones across the province. The event invites curious tasters to explore a curated map of tastes while supporting local producers and restaurant teams dedicated to Alicante’s food heritage. This week promises a vivid mix of tradition and innovation as mountain cuisine meets modern dining in a series of expressive menus. [Citation: Provincial Council culinary program, Alicante region]