Denia celebrates its second ‘D*na Gastronomic Festival’

This festival takes place on 29 and 30 September along Denia’s Marineta Cassiana promenade.

This event wants to pay tribute to gastronomy as the essence of Mediterranean lifestyle, as part of its cultural DNA. The main theme is food as a source of creativity.

This festival is great for everyone, adults and children alike with lots of free activities on offer.

Over 30 prestigious chefs from all over the world will showcook from one of the two open-air stages set up for the occasion showing us the ingredients that have defined their cuisine and creativity.

There will also be activities for children, food stalls, food trucks, craft stalls, local market produce for sale, chill out areas, live music, parades and much, much more.

Promotional video

Saturday 29 September programme

Main Stage

• 12:00 to 12:45: Bruno Ruiz (Aticcook, Dénia) – “Gamba”.
• 12:45 to 13:30: Oriol Castro (Disfrutar, Barcelona) – “Espardeña”.
• 13:30 to 14:15: Mª José Martínez (Lienzo, Valencia) – “Maíz”.
• 14:15 to 15:00: Pedro Morán (Casa Gerardo, Prendes, Asturias) – “Faba”.
• 16:00 to 16:45: Pepe Solla (Casa Solla, Poio, Pontevedra) – “Pescado”.
• 16:45 to 17:30: Vicky Sevilla (Arrels, Sagunto) – “Salmonete”.
• 17:30 to 18:15: Santiago Prieto (Sents, Ontinyent) – “Verdura”.
• 18:15 to 19:00: Nanín Pérez (Murri, Alicante) – “Moringa”.
• 19:00 to 19:45: Elena Arzak (Arzak, San Sebastián, Guipuzkoa) – “Chipirón”.

Central Stage

• 12:00 to 12:45: Antonio Crespo y Ximo Pastor (Red CdT Comunidad Valenciana) – “Ñora de Guardamar y arroces alicantinos”.
• 12:45 to 13:30: José Mº Donate y José Miguel Cremades (Ricardo Fuentes Salazones) – “Sal, humo y nuevos salazones”.
• 13:30 to 14:15: Héctor Molina (El3ments, Villareal) – “Verdura Ribera Baja”.
• 14:15 to 15:00: Jordi Nin (Coqueria de Jesús Pobre) – “Pasa”.
• 16:00 to 16:45: Thomas Codiglia Engum Madsen (Biologen Aquarium. Ciudad Creativa de la Gastronomía: Bergen, Noruega) – “Alga y cordero salvaje”.
• 16:45 to 17:30: Salva Castaño (Elche) – “Arroz con Costra”.
• 17:30 to 18:15: Pep Romany (Pont Sec, Dénia) – “Salazón Antiguo”.
• 18:15 to 19:00: Bati Bordes (El Marino, Dénia) – “Mariscos de Dénia”.
• 19:00 to 19:45: Ciriaco Vicente Ausina (D.O. Chufa de València) – “Chufa y fartón”.

Children’s workshops

• 12:00 to 13:00: Arroces del Mediterráneo I.
• 13:00 to 14:00: Arroces del Mediterráneo I.
• 16:00 to 17:00: Cocas I.
• 17:00 to 18:00: Cocas II.
• 19:00 to 20:00: Elaboración de horchata I.
• 20:00 to 21:00: Elaboración de horchata II.

Sunday 30 September programme

Main Stage

• 12:00 to 12:45: Tono Pastor (Bouet, Valencia) – “Cerdo”.
• 12:45 to 13:30: Dani García – (Dani García, Marbella, Málaga) – “Atún”.
• 13:30 to 14:15: Miguel Ángel Mayor (Sucede, Valencia) – “Cidra”.
• 14:15 to 15:00: Ricardo Muñoz Zurita (Azúl Histórico, México D.F.) – “Chile”.
• 15:00 to 15:45: Clara Puig y Borja Susilla (Tula, Jávea) – “Espárido”.
• 15:45 to 16:30: Raúl Aleixandre – “Caviar”.
• 16:30 to 17:15: Nuria Morell (Nozomi, Valencia) – “Bonito”.
• 17:15 to 18:00: Pepe Rodríguez (El Bohío, Illescas, Toledo) – “Suculencia”.

Central Stage

• 12:00 to 12:45: Rafa Margós (Les Bairetas, Dénia) – “Paella Valenciana”.
• 12:45 to 13:30: Sebastián Romero (La Sequieta, Valencia. Saborea España) – “Pescado de roca”.
• 13:30 to 14:15: Nico Tamani (Vecchia Fucina. Ciudad Creativa de la Gastronomía: Parma, Italia) – “Scrigno di Parma”.
• 14:15 to 15:00: Juan Salvador Gayà (Gastrónomo, Pedreguer) – “Encurtidos tradicionales”.
• 16:30 to 17:15: Mara Bañó (Bodega Les Freses, Jesús Pobre) – “Uva Moscatel”.
• 17:15 to 18:00: Miquel Gilabert (Bar Sabors, Benidoleig. Ciudad Creativa de la Gastronomía: Dénia, España) – “Capellán”.
• 18:00 to 18:45: Tonino Guitián (Especias Carmencita) – “Especias”.

Children’s workshops

• 12:00 to 13:00: Revuelto de verduras I.
• 13:00 to 14:00: Revuelto de verduras II.
• 14:30 to 15:30: Pulpo a la valenciana I.
• 15:30 to 16:30: Pulpo a la valenciana II.
• 17:00 to 18:00: Elaboración de fartons I.
• 18:00 to 19:00: Elaboración de fartons II.

Location