The Secret To Spain’s Amazing Food? Chefs Bring Gourmet To The Streets

Amid freshly baked cocas, atom dishes, cured fish, sweets, wines, citrus fruits, and nan Mediterranean breeze, nan eighth version of nan D*na Festival drew to a adjacent connected Sunday September 28, pursuing a play that confirmed Denia arsenic a world hub of Mediterranean cuisine and gastronomic creativity. With afloat capacity reached, thousands of visitors strolled on nan Paseo de la Marineta Cassiana, transformed into an open-air assemblage celebrating tradition, innovation, and section heritage, marking nan tenth day of Denia arsenic a UNESCO Creative City of Gastronomy.

The show offered iconic sights, including a array stretching much than 700 metres on nan seafront—a awesome of nan corporate tone defining D*na. Across 2 days, attendees enjoyed showcookings, workshops, and a flavours marketplace showcasing nan champion of Marina Alta’s nutrient and culinary scene.

On Saturday, nan Escenario del Mar hosted a vibrant day pinch chefs Pablo Montoro and Borja Susilla, who highlighted section nutrient and modern Mediterranean cuisine. Television cook Alberto Chicote past captivated nan assemblage by returning to accepted robust griddles, emphasising nan principle of ingredients complete modern technology. “I purpose for dishes that linger successful memory, utilizing fewer ingredients and elemental techniques,” he explained while cooking reddish prawns, Iberian pork cannelloni, and a griddled cheesecake astatine 300°C, achieving accelerated yet flavourful results. “Today we navigator pinch sensitivity, care, and skill—not buttons.”

From room to street

Chicote was followed by French cook Amaury Bouhours (Le Meurice Alain Ducasse, Paris) and nan expansive finale pinch Jordi Roca. With conscionable a whispered “Good evening, Denia,” nan renowned pastry cook charmed a packed Escenario del Mar for an exclusive masterclass. Roca shared nan secrets down immoderate of nan astir creator desserts served astatine El Celler de Can Roca, praising nan festival’s mission. “What Quique Dacosta is doing—bringing section gastronomy to a wider audience—is wonderful, and it’s a existent privilege to beryllium portion of it,” he said.

Chefs besides engaged hands-on pinch visitors successful workshops focused connected section produce, accepted techniques, and modern culinary trends. Attendees learned to hole salted and pickled foods, atom dishes, artisanal crystal creams, accepted cocas, and gluten-free recipes, while exploring wines, oils, and cocktails. Meanwhile, nan Escenario Ciudades Creativas showcased world flavours from Lebanon, Italy, Mexico, Japan, and Ibiza arsenic a typical guest.

Sensory gastronomic show

Sunday continued nan imaginative momentum pinch chefs Gonzalo Silla, Giuseppe Vono, Alejandra Herrador, Luis Valls, and Marcos Morán exploring contemporary, sustainable, and accepted cuisines. The show concluded pinch a sensory gastronomic show by Quique Dacosta and Carolina Álvarez, blending technique, landscape, and emotion.

Dacosta summarised nan tone of this edition: “Gastronomy is simply a surviving creation that connects america to history, place, and each other. D*na has erstwhile again go a gastronomic epicentre, uniting chefs and audiences successful celebration. I americium profoundly grateful to everyone involved, and particularly to nan organisation for making this possible.”

The eighth D*na Festival exceeded each expectations, reaffirming Denia’s position connected nan world culinary representation and demonstrating nan Valencian community’s unwavering support.