XXI Mostra de la Cuina del Pinós 2022 - XXI Mostra de la Cuina del Pinós 2022
14876
home,page-template,page-template-full_width,page-template-full_width-php,page,page-id-14876,bridge-core-1.0.7,ajax_fade,page_not_loaded,,qode-title-hidden,qode-child-theme-ver-1.0.0,qode-theme-ver-18.2.1,qode-theme-bridge,disabled_footer_top,disabled_footer_bottom,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

MAYOR’S GREETING

Gastronomic culture makes sense if it is tasted and shared.

One year late, from February 15th to 20th and 25th to 27th, the Mostra de la Cuina del Pinós will celebrate its 21st edition, to continue delighting us with excellent dishes that remind us of the cuisine of our elders which encourage us to discover how they can adapt to modernity without losing their essence.

This event is an important tourist attraction for the village and, therefore, we have worked to recover it as soon as possible, after such a difficult time for the restaurant sector.

Now is the time to be on the side of the productive sectors of Pinoso and in this case we want to lend our support to the local restaurant industry, which year after year they surprise us when these days arrive with true delicacies that contribute to making Pinoso increasingly better known. In fact, as a result of the Mostra de la Cuina del Pinós, our restaurants have managed to retain a clientele who know that this inland town eats very well.

The restaurants in our town are already waiting for a clientele willing to enjoy complete menus in which there will be no shortage of “embutido”, “pastas” and wines, which will accompany well-known dishes such as “gazpachos”, “gachamiga”, “fasegures”, tasty rice with rabbit and snails or pine garlic with rabbit and “picat”. The event will again promote this simple and creative cuisine, with exquisite flavors and aromas, made with excellent products.

As mayor of Pinoso I invite you to taste a delicious culinary richness full of nuances, and extend that experience by strolling through our streets, entering butcher shops, bakeries and shops, or discovering the corners and resources (tourist and cultural) that this inland town has of the province of Alicante.

 

LÁZARO AZORÍN SALAR
Mayor of Pinoso

 

COUNCILLOR’S GREETING

Traditional recipes with an avant-garde touch, quality products and the culinary know-how of the Pinoso restaurants are the ingredients that make possible to celebrate the twenty-first edition of the Mostra de la Cuina del Pinós, after the stoppage forced by the pandemic.

The gastronomic event starts up its stoves again, recovering a festival of the senses that already enjoys fame and distinction in the province, for which we are committed from the City Council. With the recovery of this event we want to support a sector, the restaurant industry, which is still in the process of recovery after the restrictions they have had to face in the last two years.

From the Departments of Local Development, Commerce and Tourism of the Pinoso City Council we want to invite you to taste good cuisine with capital letters and enjoy the tourist and heritage resources of Pinoso.

As head of this department, I hope that the effort that our restaurateurs will make in the second half of February will be rewarded, with full restaurants and excellent opinions of the menus that will be served.

After the break forced by the pandemic, the Pinoso gastronomy festival returns with force this year.

Let’s take advantage of the occasion and, if it is enjoying it with good company, much better.


NEUS OCHOA RICO
Councilor for Local Development, Commerce and Tourism

MAIN COURSE
GACHAMIGA

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Crunchy artichokes with boletus and courgette flower
  • Raf tomato hearts with brined anchovies and oil caviar
  • Brick of free-range egg and truffle
  • Grilled varied sausages and lamb chop

(40€/Persona)

R. EL TIMÓN

  • Chargrilled sausages
  • Oven-roasted octopus with slight scent of sobrasada (spicy pork sausage)
  • Raf tomato with roasted vegetables and salted fish/meat
  • Kid goat chops with fresh garlic and potatoes with ajo cabañil (garlic, vinegar and salt sauce)

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Millefeuille sautéed with black sausage
  • Kid goat casserole with cabañil
  • Cold meat canapés

(35€/Persona)

R. LA VID

  • Scrambled eggs with Iberian ham
  • Smoked salmon and fresh cheese tartare
  • Grilled pork ear and paprika oil
  • Potato and octopus croquettes

(30€/Persona)

R. EL POLI

  • Pebret Pinosero
  • Grilled cheese with tomato
  • Mojete (mashed tomato salad) with salted
  • Andalusian squid rings

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
FASEGURES DEL PINÓS (MEATBALLS IN THIN BROTH)

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Iberian ham Beher and paprika goat cheese (‘valle del Carche’)
  • Black Angus Carpaccio
  • Crunchy rabbit chops and dice sautéed with fresh garlic
  • Mini kid goat pie, shallot sprout and Fondillon wine reduction

(40€/Persona)

R. EL TIMÓN

  • Assorted croquettes
  • Cod fritters
  • Rabbit with fresh garlic
  • Poached eggs with boletus sauce

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Rabbit
  • Chargrilled octopus

(35€/Persona)

R. LA VID

  • Breaded cuttlefish with black garlic alioli
  • Garlic red prawns
  • Squid and shrimp croquettes
  • Chaplain with tomato and honey oil

(30€/Persona)

R. EL POLI

  • Kidneys in Fondillon wine
  • Country salad
  • Cod fritters
  • Sautéed black sausage

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
AJOS PINOSEROS WITH RABBIT AND PICAT

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish and beetroot salad
  • Foie tub, Monastrell macerate, sweet tomato and Vermouth
  • Red tuna Tataki, flying fish roe with wasabi and sea lettuce
  • Semi-acid mojito and choco sherbet

(40€/Persona)

R. EL TIMÓN

  • Monkfish and prawns salad
  • Ferrero Rocher delicacies with honey
  • Spicy snails
  • Galician style octopus

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Spicy snails
  • Quail nest (artichokes)
  • Foie on toast

(35€/Persona)

R. LA VID

  • Homemade Andalusian fry-up
  • Stirred of mushrooms
  • Iberian ham croquettes
  • Grilled pork ear and paprika oil

(30€/Persona)

R. EL POLI

  • Spicy snails
  • Fried blood dice
  • Crunchy vegetables
  • Varied croquettes

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
GAZPACHOS WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Gachamiga croquette and toasted maize crunch
  • Fresh cheese (valle del Carche), sweet beetroot and spice bread
  • Pan de pueblo (homemade bread), spiced butter and smoked salmon
  • Chargrilled octopus Carpaccio

(40€/Persona)

R. EL TIMÓN

  • Grilled cheese with tomato jelly
  • Crunchy aubergines with honey and almond
  • Salmon and avocado Tartare
  • Piquillo peppers stuffed with cod

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Sirloin steak with Fondillon sauce
  • Millefeuille sautéed with black sausage
  • Spicy snails

(35€/Persona)

R. LA VID

  • Beef carpaccio
  • Chaplain with tomato and honey oil
  • Wild boar meatballs in red wine
  • Homemade Andalusian frying

(30€/Persona)

R. EL POLI

  • Cod fritters
  • Piquillo peppers stuffed with cod
  • Roasted sausages
  • Rabbit with fresh garlic

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
RICE WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish salad and sweet potato chip
  • Caramelized foie on bed of sweet tomato and beetroot
  • Gachamiga croquette and toasted maize crunch
  • Mini squid in sauce and citrus

(40€/Persona)

R. EL TIMÓN

  • Flying potatoes with Iberian ham
  • Cod fritters
  • Sautéed black sausage with beans and fresh garlic
  • Pebret pinosero

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Chargrilled octopus
  • Sirloin steak with Fondillon sauce
  • Foie on toast

(35€/Persona)

R. LA VID

  • Salmon tartare and fresh cheese
  • Beef carpaccio
  • Wild boar meatballs in red wine
  • Breaded cuttlefish with black garlic alioli

(30€/Persona)

R. EL POLI

  • Cod fritters
  • Sirloin steak dice with cabañil
  • Small cuttlefish with fresh garlic
  • Slices of black pepper beef

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

R. ALFONSO

(40€/Persona)

R. EL TIMÓN

(30€/Persona)

R. LA TORRE

(35€/Persona)

R. LA VID

(30€/Persona)

R. EL POLI

(30€/Persona)

MAIN COURSE
GAZPACHOS WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Gachamiga croquette and toasted maize crunch
  • Fresh cheese (valle del Carche), sweet beetroot and spice bread
  • Pan de pueblo (homemade bread), spiced butter and smoked salmon
  • Chargrilled octopus Carpaccio

(40€/Persona)

R. EL TIMÓN

  • Grilled cheese with tomato jelly
  • Crunchy aubergines with honey and almond
  • Salmon and avocado Tartare
  • Piquillo peppers stuffed with cod

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Sirloin steak with Fondillon sauce
  • Millefeuille sautéed with black sausage
  • Spicy snails

(35€/Persona)

R. LA VID

  • Beef carpaccio
  • Chaplain with tomato and honey oil
  • Wild boar meatballs in red wine
  • Homemade Andalusian frying

(30€/Persona)

R. EL POLI

  • Cod fritters/li>
  • Piquillo peppers stuffed with cod
  • Roasted sausages
  • Rabbit with fresh garlic

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
RICE WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish salad and sweet potato chip
  • Caramelized foie on bed of sweet tomato and beetroot
  • Gachamiga croquette and toasted maize crunch
  • Mini squid in sauce and citrus

(40€/Persona)

R. EL TIMÓN

  • Flying potatoes with Iberian ham
  • Cod fritters
  • Sautéed black sausage with beans and fresh garlic
  • Pebret pinosero

(30€/Persona)

R. LA TORRE

  • Escalivada (roasted vegetables)
  • Chargrilled octopus
  • Sirloin steak with Fondillon sauce
  • Foie on toast

(35€/Persona)

R. LA VID

  • Salmon tartare and fresh cheese
  • Beef carpaccio
  • Wild boar meatballs in red wine
  • Breaded cuttlefish with black garlic alioli

(30€/Persona)

R. EL POLI

  • Cod fritters
  • Sirloin steak dice with cabañil
  • Small cuttlefish with fresh garlic
  • Slices of black pepper beef

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

R. ALFONSO

(40€/Persona)

R. EL TIMÓN

(30€/Persona)

R. LA TORRE

(35€/Persona)

R. LA VID

(30€/Persona)

R. EL POLI

(30€/Persona)

SALUDA ALCALDE

Gastronomic culture makes sense if it is tasted and shared.

One year late, from February 15th to 20th and 25th to 27th, the Mostra de la Cuina del Pinós will celebrate its 21st edition, to continue delighting us with excellent dishes that remind us of the cuisine of our elders which encourage us to discover how they can adapt to modernity without losing their essence.

This event is an important tourist attraction for the village and, therefore, we have worked to recover it as soon as possible, after such a difficult time for the restaurant sector.

Now is the time to be on the side of the productive sectors of Pinoso and in this case we want to lend our support to the local restaurant industry, which year after year they surprise us when these days arrive with true delicacies that contribute to making Pinoso increasingly better known. In fact, as a result of the Mostra de la Cuina del Pinós, our restaurants have managed to retain a clientele who know that this inland town eats very well.

The restaurants in our town are already waiting for a clientele willing to enjoy complete menus in which there will be no shortage of “embutido”, “pastas” and wines, which will accompany well-known dishes such as “gazpachos”, “gachamiga”, “fasegures”, tasty rice with rabbit and snails or pine garlic with rabbit and “picat”. The event will again promote this simple and creative cuisine, with exquisite flavors and aromas, made with excellent products.

As mayor of Pinoso I invite you to taste a delicious culinary richness full of nuances, and extend that experience by strolling through our streets, entering butcher shops, bakeries and shops, or discovering the corners and resources (tourist and cultural) that this inland town has of the province of Alicante.

 

LÁZARO AZORÍN SALAR
Alcalde del Excmo. Ayuntamiento de Pinoso

 

SALUDA CONCEJALÍA

Traditional recipes with an avant-garde touch, quality products and the culinary know-how of the Pinoso restaurants are the ingredients that make possible to celebrate the twenty-first edition of the Mostra de la Cuina del Pinós, after the stoppage forced by the pandemic.

The gastronomic event starts up its stoves again, recovering a festival of the senses that already enjoys fame and distinction in the province, for which we are committed from the City Council. With the recovery of this event we want to support a sector, the restaurant industry, which is still in the process of recovery after the restrictions they have had to face in the last two years.

From the Departments of Local Development, Commerce and Tourism of the Pinoso City Council we want to invite you to taste good cuisine with capital letters and enjoy the tourist and heritage resources of Pinoso.

As head of this department, I hope that the effort that our restaurateurs will make in the second half of February will be rewarded, with full restaurants and excellent opinions of the menus that will be served.

After the break forced by the pandemic, the Pinoso gastronomy festival returns with force this year.

Let’s take advantage of the occasion and, if it is enjoying it with good company, much better.


NEUS OCHOA RICO
Councilor for Local Development, Commerce and Tourism

Restaurante Alfonso

Restaurante La Torre

Paseo de la Constitución, 55

966 970 169

restaurante_la_torre

Restaurante La Torre

Restaurante El Timón

Restaurante la Vid

Calle María Montessori, 1b

639 630 622

Cervecería-Restaurante La Vid Pinoso

Restaurante El Poli

Crta. Murcia, km 2

965 648 090 / 609 229 170

  • Restaurants
  • Coffee Shops / Pubs

DISCOVER PINOSO

Marble and Wine Museum
(by appointment calling the Tourist Info: 966 966 043)

ORGANIZA

COLABORA

Creado por Ideade Creativos © 2022