Spain's Most Exclusive Menu in Alicante Features 19 Michelin Stars and Repsol Suns

Spain witnessed an unprecedented event. The 'Alfonso Mira Gastronomic Meetings' made history this Monday in Alicante by serving the most exclusive one-day menu on the peninsula. A total of 19 chefs, honoured with Michelin Stars and Repsol Suns, crafted the dishes savoured by a hundred attendees.

This challenge, proposed by the Aspe restaurant Alfonso Mira, was met with great success. Not only did it achieve a full house, similar to other renowned events, but it also created a buzz and attracted the best restaurants in Spain with its 'Cuisine of Stars and Suns' initiative.

Thus, 19 Michelin Star and Repsol Sun chefs from twelve Spanish provinces gathered in Alicante this Monday, presenting an exclusive menu featuring four 'snacks', thirteen dishes, a pre-dessert, and a dessert, aiming to offer diners a sensory journey through taste.

Minutes before the cooking began, the culinary masters donned their jackets, greeting each other with hugs and handshakes, proud to be part of this exclusive evening in Alicante. They expressed their excitement, whether veterans or newcomers to the event.

To start, the chefs presented their dishes one by one. Of the 19 chefs contributing to this exclusive one-day menu, fifteen showcased their creations, while the rest were still en route to the 'Alfonso Mira Gastronomic Meetings'.

To kick off, three 'snacks' were served. Elio Fernández from Ferpel Gastronómico in Asturias began with 'Panipuri with marinated cod, ajoblanco, and anchovy pilpil', a "simple creation to avoid filling up, as there are many chefs." He was followed by Germán Espinosa from Mae in Barcelona, on his third visit to the meetings with a newly awarded Michelin Star, presenting 'Steak tartare and marrow, crispy yucca, parmesan, and pickled turnip'.

This first segment of the menu, crafted by 19 hands, continued with the creation 'Fabes en Pantaló, vegetable demi-glace, and eucalyptus hollandaise', by Alejandro Gil from Cal Paradís in Castellón, inspired by his traditional culinary roots. The proposal also included 'Avocado escabeche from Ráfol de Almunia and fresh herbs' by Rafa Soler from Audrey's Restaurant in Calpe.

This exclusive menu continued with a total of 13 main dishes, each presented individually. The first was by Rafa de Bedoya from Aleia in Barcelona, featuring 'Red prawn, piricaña, and pepper gazpacho', with a historical twist: he replaced the tomato with this ingredient because "we like to think about how gazpacho was made before the tomato arrived from America".

Meanwhile, Víctor Manuel Ovalles from Casa Arcas in Huesca crafted a dish of 'Trout and Iberian with tomato gelè and citrus touches', serving as "a small appetizer"; followed by 'Mediterranean fish, citrus espencat juice, and collaret cacau' by newcomer Álex Vidal from Origen in Carcaixent, aiming to delight palates with a product "in danger of extinction".

Game cuisine was also featured in this exclusive menu by José Antonio Medina from El Coto de Quevedo in Ciudad Real. He presented 'Pickled partridge and foie', also featuring "a touch of honey", to transport diners to "deep La Mancha". Jesús Segura from Casas Colgadas in Cuenca served 'vegetable tripe'.

This experience was "fun among the chefs", highlighted Andrea Victoria de Ferrater from L'Antic Molí in Ulldecona. This Repsol Sun, with one red and one green Star, brought to Alicante a 'Hanging tomato, leek, monkfish, and onion', a dish of monkfish cured in salt and brine for a gentle cooking, finished in the oven.

Small-town Spain was also represented in this exclusive menu by Toño Rodríguez from La era de los nogales in Sardas, "a village of 30 inhabitants" in the province of Huesca. He presented 'Mushrooms, sobrasada, tempura egg yolk, and potato foam', adding "a visual and delicious touch" to the ingredients from his homeland.

The sensory journey continued with 'Lamb cooked over vine shoots and liquid salad' by Marc Segarra from Refectorio Abadia in Valladolid, "a traditional dish with a nod" to his region. Meanwhile, Luis Valls from El Poblet in Valencia, with two Michelin Stars, crafted 'Blue duck rice and olives', as his philosophy is "to cook the territory", demonstrated through a dish based on textures.

One of the veterans at these 'Alfonso Mira Gastronomic Meetings' is chef Xabi Goikoetxea from Oria in Barcelona. "We come to enjoy more than to work, you can see it in the happy faces," he joked before presenting his 'Oxtail ravioli, creamy mushrooms, and Idiazábal cheese bonbon'.

Another debut was by Pablo Vaticon from Taller de Arzuaga in Valladolid, with a Michelin Star, presenting 'Hare and green curry', "a dish deeply rooted in origin" whose sauce "adds freshness" to this traditional stew. The final main dish presentation was 'Judiones with lobster' by host Alfonso Mira, a recipe based on Aspe's customs. This round of dishes also included 'Summer black pudding, infusion of its toasted skins, eel, and pine nuts' by Marco A. Iniesta from Frases in Murcia.

To conclude the sensory journey of the 'Cuisine of Stars and Suns', this exclusive menu featured the pre-dessert 'Physalis pisco sour' by Miguel Navarro from Es Fum in Mallorca; and the dessert 'Strawberries with cream in pavlova' by Juanjo Pérez from Cocinandos in León, a "refreshing" dish featuring seasonal fruits and a touch of pepper.