The countdown has begun for one of the state’s most anticipated culinary celebrations: a fresh season of Menjars de la Terra, a weeklong surge of gastronomic events across the region. The opening days promise a vibrant showcase of local flavors, with chefs and kitchen teams eager to greet guests and highlight the very best of the area’s produce. Restaurateurs underscored their pride in Mediterranean cuisine, emphasizing tradition, quality, and the bounty of nearby farms. They also praised the INFORMACIÓN newspaper and the Provincial Council for backing initiatives that celebrate regional gastronomy. This week will shine a spotlight on the culinary heritage of the Baix Vinalopó area, a tapestry of tastes and textures that reflect the landscape and people who cultivate it.
Carlos restaurant in Camp d’Elx will host the opening day on Monday the 29th. Charles Oliver, director of the famed Elche venue, remarked that promoting regional gastronomy is always a boon and that this moment marks a wonderful period for the industry thanks to the hard work of restaurateurs. The kitchen favors a rich Mediterranean approach, with a strong emphasis on local products and wood-fired techniques. The chefs place special weight on rice dishes and the season’s raw ingredients from the region, with Mollar pomegranate featured prominently on the menu. Traditional preparations mingle with contemporary plates, and the team welcomes events of all kinds, from corporate gatherings to family celebrations.
On Tuesday the 30th, La Posada restaurant in Torrellano’s Elche district takes the stage. Manager and head of service Carmen Ros spoke with enthusiasm about joining Menjars de la Terra, expressing confidence that the day will deliver an unforgettable culinary experience. Ros noted Alicante gastronomy’s national standing, celebrated for its diversity and high-quality raw materials, all enhanced by the skill of local restaurateurs. She stressed the importance of protecting origins and supporting local products as the region continues to gain recognition.
Artichoke flower with pickled pomegranate, Iberian ham shavings, and toasted pine nuts is a signature dish at La Posada, illustrating the restaurant’s balance of tradition and innovation. The venue prides itself on a setting capable of hosting a range of events, and the team is committed to ensuring every guest feels welcome and well cared for. While the dishes honor regional flavors, the kitchen also experiments with textures and presentations that nod to broader Mediterranean influences.
La Posada remains a hub for rice and seafood, framed by a culinary philosophy that travels the world while anchoring in local products and tradition. The team seeks to capture the spirit of the Elche countryside in its menu, inviting guests to taste the area’s stories through every bite. Carmen Ros expressed her resolve to make the day truly memorable, and the collective energy suggests success is almost certain given the experience and genuine desire to please.
Next up, Santa Pola hosts the event on Wednesday the 31st at La Cofradía restaurant. This venue is renowned for fresh fish and seafood, with Pedro Ruiz guiding both ownership and kitchen leadership. Ruiz believes Alicante’s gastronomy stands as a healthy, Mediterranean benchmark and sees the region as a reference point for a vibrant culinary culture. The days in Santa Pola will focus on traditional preparations that highlight the best from Santa Pola Bay, featuring fried fish, seafood, and rice dishes that celebrate sea flavors alongside land-inspired ingredients.
La Cofradía’s menu aims to reflect the region’s maritime abundance, pairing seafood with garden vegetables to craft harmonious plates. The restaurant’s approach blends classic Mediterranean techniques with modern touches, offering guests a sense of place in every course.
On Thursday, February 1, Matola restaurant in Camp d’Elx welcomes attendees with a familiar, home-style approach to Mediterranean cooking. Francisco Javier Mora, the restaurant’s manager, praised the INFORMACIÓN initiative and the Provincial Council for enhancing Menjars de la Terra, calling it an important step in expanding the reach of regional cuisine. The Matola kitchen emphasizes a homemade vibe that relies on local products, with rabbit and mountain pilaf, grilled artichokes, and mollar pomegranate desserts among the favorites.
The sequence advances to Crevillent on Friday, February 2, where Las Palmeras Restaurant invites guests to conclude the week with memorable flavors. Dirigido by Francisco Jesus Garcia, the team described the event as a positive, enriching experience that highlights Baix Vinalopó’s gastronomy. The menu focuses on homemade, traditional dishes that celebrate Crevillent’s culinary heritage while inviting diners to savor familiar tastes with a contemporary edge. The emphasis is on making guests feel as if they have traveled through the region with every bite.
Menjars de la Terra is open to everyone eager to savor these regional menus. The set tasting price for the participating restaurants is 42 euros, inclusive of drinks and VAT. To enjoy the experience, guests simply need to contact the restaurant and reserve a table. It’s a unique opportunity to immerse in the area’s culinary craft and culture, with a festive rhythm that mirrors a regional harvest festival and a shared passion for good food.