Between December 3 and 6, the D * na gastronomic festival returns to Dénia. And it does so in a new format to adapt to the current health context, in which they seek that this time the street is the one that enters the restaurants and not the other way around as before.
This D * na Restaurant proposes a tour of different culinary proposals in which the protagonist will be the product of the area. 24 restaurants will participate, each with its own menu and price. Here we collect the offer of each of them for the festival:
Starters in the center of the table: Salted fish on Tomato from the region and 5 Oliveres EVOO, traditional Coca d'Oli with “esgarraet” from the Marina and sea urchin, pickled mackerel from the market and local vegetables, “musoleta” (dogfish) in light almond marinera, Gambeta and Quisquilla de Dénia cooked (100 gr. Pp).
Main Course: Monkfish from the bay in traditional house seafood with its asparagus, peas, potato, egg and mussels.
Homemade desserts in the center of the table or to choose. Coffees, infusions and red misteleta or any other digestive to taste.
Pairing: "La Alegría" Pago de Tharsis, sweet cava for the first two courses. "Malvarrosa" fruity rosé from Bodegas Xaló for the next three. "Les Freses" by Mara Bañó. Dry Moscatel de Jesús Pobre for monkfish.
Price: € 48 (€ 60 with pairing)
entrees: Pumpkin cream with orange peel aroma. Artichoke hearts confit with prawns, garlic, poached egg and rosemary. Squid stuffed with seafood breaded on a bed of mango cream and yellow pepper. Mussels with red curry.
Main course to choose: Sticky rice with artichokes with crayfish and garlic sprouts or Mediterranean red tuna with soy sauce.
Dessert: Pumpkin cake with chocolate, glass of garnacha mistela ink from Bodegas Xaló.
Winery: white wine "Bahía de Dénia", from Bodegas Xaló.
Menu D * na Noon
Starters: Pink Tomato Salad dressed with Ventresca, Avocado and Bacallaret. Ham croquette. Main: Creamy Rice with Monkfish, Prawns and Artichoke. Dessert: Pumpkin and Chocolate Tart.
Menu D * na Night
Tapas: Artichoke sautéed with Ham. Octopus with Penca. White Prawn from Dénia with Garlic. Eulalia eggs. Dessert: Coconut and Almond Cake.
Incoming: Leek coca, "perelló" and Dénia shrimp.
Principal: Risotto Carnaroli, with Bomba de Pego rice, artichoke, “pagre” and orange perfume.
Dessert: Pumpkin fritter and cocoa sorbet "Tribute to Dénia".
entrees: Pumpkin cream curry with crunchy ham.
Principal: Creamy rice with strings of Pumpkin, Boletus, Cuttlefish and Scampi.
Dessert: Pumpkin and Chocolate Cake.
Price: € 20 (€ 26 with wine pairing)
entrees: Chocolate from "Tomacat amb Sangatxo". Cod roe with almonds.
Menu: Chaplain's Brandade. Monkfish liver on emulsified pumpkin pickle. Marinated mackerel with carrot and citrus. Negrito with parsnip and Nantua crab sauce. Creamy rice with brótola and musola.
Dessert: Creamy white chocolate, beet and raspberry.
MAIN COURSE made with the garden products that the season gives and the edible herbs of our environment. They are essential ingredients of each dish and are presented in different textures and techniques. Autochthonous herbs (fennel, raïmet de pastor ...), tubers such as sweet potato and distillates, such as "Carnot", a traditional local drink that accompanies desserts, have a special role.
Vermouth and wine "Les Freses" are also part of a menu with roots that offers the option of pairing with wines from other wineries in the Marina.
Basta Lounge Restaurant
entrees: cured lemon fish, artichoke, smoked cheese, citrus and beetroot. Seafood cream, squid and fine herbs.
Main Course: smoked tuna, pumpkin curry, seasonal mushrooms and sweet potato with chili.
Dessert: goat cheese, lavender, almond and honey ice cream.
Ca Pepa Teresa
entrees: Bread with tomato and all i oli, salad with salted fish and brines, totena stew with garlic, and cuttlefish stew with peas and meatballs.
Main Course: Suquet Mariner of cuttlefish and squid, totena and totenet.
Dessert: Homemade dessert Pepa Teresa.
The Marine Port
Menu: Direct pickled sea bass. Tomacat of blue fish and its cover. Toast of Foie de Mar. Valencian Taco. White prawn with rosemary and lemon aroma. Gazpacho del Senyoret with bread cake.
entrees: "Coca d'elaboració Casolana" with discarded fish and pickled sardines. Salad with discard fish (mackerel loin) and citrus vinaigrette.
Main Course: sweet or dry from "Ratjà" with cauliflower and potatoes (Midday) / All i pebre from "Ratjà" (Night).
Dessert: Chestnut flan with Marcona almond foam.
Appetizer: Cesar de la Marina salad.
Blue fish: horse mackerel in tartare with dried and fresh tomato and cucumber. Half-salted mackerel with "espencat" and potato foam. Fried anchovies with “salmorreta” and “llicsons” mayonnaise. Flamed sardine with royal onion and kabayaki sauce. Seared tuna with “pellets” stew and seasonal vegetables.
Dessert: French toast with Alcalalí almond soup and mandarin.
entrees: polp sec fet per El Tresmall amb OOVE de Pedreguer. Carxofa confit with OOVE. Capellà salad with dry tomato in this style.
Main Course: Sèpia, polp and carxofa paella.
entrees: cod brandade served on corn toast with Reymos reduction.
Main Course: Bream with creamy sweet potato, clams and arugula.
Dessert: Red fruit ravioli stuffed with goat cheese and walnuts with sweet potato jam and pastry cream.
Hotel Les Rotes
entrees: stew croquette on its broth and chickpeas. Conch shell stuffed with stew meat over cream of its tubers.
Main Course: puchero rice with ball in paella or honeyed.
Dessert of the house.
entrees: “Mullaoret” from Tomaques de la terra, Formatge, Capellà torrat ”, salmorra and dry Tomaca vinaigrette. Escabetxos (cavalla, sardine and clòtxines). Artisan Coca d'Herbes Silvestres and Tonyina de sorra.
Main Course: arròs de guatla amb slata-sangs, i carxofes.
Desserts: milfulles of taronja with citric pols, perelló and jelly from llima.
Wines: Giró negre from Bodegas Parcent i blanc “Mas de Cavalls” (DO Alacant).
The Xerna del Mar
entrees: Flame dried: tomato and chaplain base, "moixa" and dried octopus. Marinated marinated mackerel, red tuna and pickled vegetables. Seafood stew of squid octopus and potato.
Main Course: “Cruet del Senyoret”, with discard fish, crab, galley, scorpion, potato and rock fish.
Dessert: pumpkin and chocolate profiterol with Coca María.
entrees: Table with Diania oil coca, olives, Ti Pepa Teresa brine and lupins. Lemon fish marinated with fennel and citrus from the Marina. Pumpkin "Espencat" with flame "moixa". Grilled artichoke flower with tuna roe scales. Dénia squid in carbonara noodle with cured bacon and cheese.
Main Course: Fideuà del Senyoret with Dénia shrimp, dentex and octopus.
Dessert: Marcona almond praline, citrus, land of cinnamon and carob ice cream.
Les Monges dels Magazinos
entrees: seasonal leaf sprouts, pecorino cheese and mistela reduction. Roasted vegetables on olive soil. Sea truffle with sea urchin foam.
Main Course: red tuna on pumpkin pickle.
Dessert: our version of the lemon tart.
Menu: Dried octopus with artichoke chips and tomato bread. "Mullador de bacallà" in our own way. Artichoke flowers with mojama salt and marine mayonnaise. Coca of arriero cod and crushed artichokes. Tomacat with half salted mackerel. Crumbs with chaplain, candied artichokes and low-temperature egg.
Dessert: pumpkin pie and chocolate.
Peix i Brases
Appetizers: glass prawn bread. Pickled white prawn. “Gambeta with bleda” dumpling.
Menu: shrimp salad, smoked eel and sea urchins. The whole red prawn (winning dish of the I International Creative Cooking Competition of the Red Shrimp of Dénia). Creamy garlic shrimp from the market with winter mushrooms. Sticky rice with red prawns and flower "Fenoll Marí". Sea bass taco rested in red duck sabayon.
Dessert: fine warm cake of perellons and vanilla.
entrees: eriçons i carxofetes. Escabetx of red perdiu. Coca d'herbes wild and embotit de la Vall de Laguar.
Main Course: Canelons de polleta i colomí or arròs de conill, caragols i slata-sangs or cuixa de corder guirro from the Serra de Bèrnia with blat de la Marina.
Desserts: coca d'ametla dolça and arrop and carving.
Price: € 42 without drink
entrees: coca de “tomacat”, white prawn from Dénia breaded and crunchy, artichokes with Iberian ham and “perellons”.
Main Course: rice with red mullet.
Desserts: Pumpkin fritters with mistela and raisins.
Price: € 45. Drink not included.
Sale of Posa
entrees: Eclair with smoked tuna, avocado and tomatoes. Monkfish liver marinade. Coca de dacsa with grilled pepper, smoked sardine and bacon. Braised leek with potato parmentier, chaplains and vegetable juice. “Bull amb bait”.
Main Course: Red mullet with creamy pickled sauce and pickled cauliflower.
Dessert: creamy chocolate with orange from the terreta. Coffee and herbal teas.