Next weekend, 17, 18 and 19 April 2015, we offer a very special menu at Cueva La Martina: On the occasion of the First Conference of Gastronomic Twinning between our restaurant with the Alicante Restaurant El Monte del Olivo, located at San Vicente del Raspeig, the chefs of both restaurants have created a menu that combines the best of La Mancha cuisine with the Mediterranean cuisine of Alicante. The menu consists of five dishes that exemplify the excellence in both gastronomies:

Hervido de Quisquilla de Santa Pola con Sal Negra de Tartessos – Boiled Santa Pola Shrimps with Black Tartessos Salt
Salaos Alicantinos con Picatoste de Tomate y Ali-Oli – Dried and salted Fish and Seafood with Tomato Crouton and Aioli
Ensalada de Pericana con Aceite de Sésamo y Ajo Negro – Salad made from a mixture of olive oil, dried peppers and a variety of salted fish, with Sesame Oil and Black Garlic
Arroz Ensueño del Quijote con Alcachofitas de Nuestra Huerta – Don Quixote’s Dream Rice with tender Artichokes from our Vegetable Garden
Torrija con Coulis de Mango y Helado de Turrón – Spanish Bread Pudding with Mango Coulis and Nougat Ice Cream

The dishes will be served with Wines from Valencia / Campo de Criptana, Water, Coffee and Artisan Mistela Liqueur.
(Price: 30 Euro)

In addition, on Friday 17th April, the official regional TV Station of Castile-La Mancha (RTVCM) is going to visit Cueva La Martina to showcase at 12am its new TV-series “El Ensueño de Don Qvixote” (Don Quixote’s Illusion/Dream), the TV station produced on the occasion of the Fourth Centenary of the publication of the Second Book of Miguel de Cervantes’ “Don Quixote of La Mancha”.

The documentary series aims to promote the Cervantine traditions of five “quixotic” villages in the region of La Mancha: Alcázar de San Juan, Argamasilla de Alba, Campo de Criptana, El Toboso and Esquivias.

We look forward to welcoming you in Cueva La Martina and to share with you the culinary creations that result from the combination of two critically acclaimed Spanish arts of cooking.