The D * na Restaurant faces its closure after a Sunday in which Dénia vibrated with the best gastronomy

The gastronomy sector is still boiling in the streets of Dénia, where these days the D * na Restaurant gastronomic festival is held with the participation of dozens of professionals from the sector bringing their proposals and culinary reflections to the public.

Marqués de Campo tent at D * na Restaurant

And the connecting link of the second day was the fusion of tradition with creativity, something in which chefs such as Albert Adrià (Rte. Tickets, Barcelona), Pep Romany (Rte. Pont Sec, Dénia), Miquel Ruiz ( El Baret de Miquel, Dénia), or Ricard Camarena (Rte. Ricard Camarena, València).

Pep Romany, a "sustainability activist", shared with Albert Adrià his experience with a product as traditional as coca and its wide creative possibilities. The Catalan chef explained how he has exported this creation to places like New York or London, and what technique and creativity have contributed to his proposals, making it clear that “eating with your hands and quickly does not mean eating badly and the best example they are the cocas ”. In this sense, Albert Adrià explained the importance of haute cuisine, which provides techniques and proposals that will be passed on from generation to generation.

And if someone is committed to the fusion of tradition and creativity, it is Miquel Ruiz, from Baret de Miquel, in Dénia, who prepared several dishes on the main stage with the common denominator of the zero kilometer product and the importance of the synergy of the chain of values ​​in gastronomy.

For his part, chef Rafa Soler, from Rte. Audrey's de Calp, agrees on the enhancement of tradition, the highlight of its menu together with the product and the territory.

The presentations on Sunday morning ended with Ricard Camarena, from Rte. Ricard Camarena in Valencia, who is committed to offering the best version of products, strongly linked to the Valencian garden, to diners.