Haute cuisine can stay true to its roots, embracing local ingredients and family recipes handed down through generations. This spirit shines at RQR restaurant in Ibi, where the kitchen team crafted a menu for participation in the Menjars de la Terra gastronomic days. The event highlighted a thoughtful blend of tradition and modern technique, inviting guests to savor the region’s flavors in a dedicated showcase of local talent.
Ricardo Molto, the RQR chef, explained that the menu remains deeply tied to the area’s cuisine and its emblematic dishes. The team revived classic fare like farins, a simple preparation that resonates with home cooks and seasoned eaters alike, elevating it through careful technique. A contemporary standout on the menu is the dish described as oysters served with granita, paired with caviar and cherries from Mount Alicante. This creation has drawn particular attention and deserves more widespread recognition. RQR brought an extraordinary level of cuisine to the table, filling the room and leaving guests impressed and satisfied.
Molto spoke about the reception, noting that nearly 70 percent of attendees were locals as well as visitors. This engagement matters, he said, because Ibi has welcomed the restaurant for many years and it is meaningful to extend that recognition beyond the municipality thanks to these conferences.
Menjars de la Terra gastronomy days are organized with information from Alicante County Council and are aimed at promoting and valuing the cuisine of each region of the province, alongside the local produce that defines the land. The initiative seeks to connect people with the culinary traditions that shape the area and support regional producers.
Rafael Serralta, the Mayor of Ibi, commented that the undertaking is an excellent way to promote and broaden the reach of local gastronomy. He emphasized that Ibi’s cuisine is a vital part of its culture and traditions and represents a significant tourism potential for the community.
The gastronomic days on Alicante Mountain conclude with a tasting at a tour restaurant featuring a mushroom dish and a small-town specialty, followed by a main course designed for broad appeal: Olleta de la Montaña with trotters and pork ribs. The event also included entertainment that kept guests engaged and satisfied throughout the evening.