D * na Festival: history and participants of the gastronomic event of Dénia

El D * na Festival It is the most media-covered and multitudinous event in Dénia, which has been celebrated for a few years but has already become an unmissable event for lovers of gastronomyIn fact, it's recognized as one of the most important gastronomic festivals in the Valencian Community.

What is it?

The D * na is a gastronomic and ludic festival with international projection, which is organized every year by the City Council of Dénia and Turisme Comunitat Valenciana. Its great significance has to do, in part, with the role of the 3-Michelin-star chef Quique Dacosta as spokesman and gastronomic curator.

Animation during the D * na festival

History

The festival started its journey in 2017 with Quique Dacosta as the main promoter. This was held at the Marineta Cassiana with the name of D * na Festival and served to project to the world the image of Dénia as a Unesco Creative Gastronomic City.

Quique Dacosta, curator of the D * na Festival

Since then, seven editions have been held, and an eighth will take place in September 2025. One each year except for 2020, when the coronavirus pandemic forced the event to be canceled. However, not always with the same format. The D*NA Festival, in its original format and the one with which it became known, was held in 2017, 2018, 2022, 2023, and 2024, with resounding success among audiences and participants.

Alternative formats

Different circumstances have forced D * na to adapt to create new proposals and different spaces where the best of gastronomy can be brought closer to people.

Atmosphere during the first day of the D * na Festival 2017

D * na Forum

In 2019, the decision was made to alternate the festival with intercalated years dedicated to creating a debate forum on products, gastronomy and restoration. This gastronomic forum that was born as D*na Forum It took place that same year on November 25, 26 and 27 at the CdT Dénia. It was attended by food critics, journalists, chefs, and food technicians. , consultants, entrepreneurs, ranchers and farmers.

Day of the D * na Fòrum held in 2019

Although the initial idea was to have a D*na Fòrum every two years, the truth is that the idea lost steam and became an anecdotal edition.

Access all the information on the D * na Forum here.

D * na Restaurant

After a 2020 in which the festival could not be held due to the coronavirus pandemic, the organization decided to reinvent the format to adapt it to the health reality of the moment. In this way, in order to avoid crowds, the Marineta Cassiana promenade was again dispensed with to carry out the event, and the booths were replaced by the catering establishments themselves. The format sought to bring the public closer to Dénia restaurants by offering special menus for this purpose, where the local product was the protagonist.

Stage of Marqués de Campo del D * na Restaurant

At the same time, two stages located in the center of Dénia, in the Plaza del Consell and in Marqués de Campo, hosted different round tables, exhibitions, workshops and conferences, with the participation of nationally and internationally renowned chefs, such as Albert Adrià and Quique Dacosta himself.

The first and, for now, only edition of this so-called D * na Restaurant took place during the December 2021 bridge, between Friday the 3rd and Monday the 6th.

Quique Dacosta on the stage of D * na

Access all the information on the D * na Restaurant here.

When is celebrated?

The date varies each year, although it is usually always in autumn. The first D * na Festival took place between September 30 and October 1, but both the D * na Fòrum and the D * na Restaurant took place between the end of November and the beginning of December. The duration of the event is one weekend to facilitate the presence of anyone who wants to attend.

El D*na Festival 2025 It will be held on September 27 and 28, a weekend that will mark the sixth edition in the large format with which it became known.

Views from the D * na tables

Opening hours

You can access the complete program of the D*na Festival here.

Where it develops?

The official location is the Marineta Cassiana promenade, along which several booths of participating restaurateurs and producers are located and where people can purchase their proposals.

Arrangement of stops and scenarios

In the shape of a bar, there is a long table with views of the sea that occupies the entire beach railing, where people can consume their orders. Finally, at the end of the walk, in the farthest part of the town center, there is a stage where different renowned chefs and producers pass by to hold conferences and workshops focused on gastronomy.

Preparations for the D * na

Scenarios

Various stages and spaces are distributed along the Marineta Cassiana promenade. The main stage, called the Sea Stage, is located at the end of the promenade and will host leading guest chefs throughout the two days to perform various cooking shows. At the center of the promenade will be the Creative Cities Stage, where representatives from various creative cities of gastronomy from around the world will perform on the first day. The second day, however, will feature several musical performances.

DNA Festival 2025 Map

Spaces are also distributed along the promenade, offering workshops. We find the Liquid Universe Space, with workshops related to liquids (wines, oils, beer, coffee, vermouth, etc.); the Aqualia Space, where guest chefs will lead cooking workshops; and the Kitchen Space, with workshops focused on local produce.

Participants

The participants are not the same every year, although many restaurateurs and producers repeat. However, variations are usually produced, so that in each edition there are new proposals.

Pepe El Pegolí cooking red shrimp from Dénia in D * na

In the case of invited speakers or lecturers, this rotation is much more visible, with new faces every time the poster is renewed.

First edition: D * na Festival 2017

In its first year, 17 catering establishments, 22 producers and artisans and 4 “food truck” caravans presented their offers in booths and exhibition spaces. Among the guests, the chefs passed through the two stages of the festival:

• Joan Roca
• jordi cruz
• Angel León
• Andoni Luis Aduriz
• Paco Torreblanca
• Susi Diaz
• Maria Jose Sanroman
• Ricard Camarena

Jordi Cruz at the D * na Festival 2017

Second edition: D * na Festival 2018

In 2018, 50 booths were set up along the promenade to house restaurants, producers, artisans, member food producers and institutional and private initiatives for the promotion of gastronomy. A total of 36 chefs and speakers took to the stages, including chefs Pepe Hernández, Elena Arzak, Pepe Solla, and Dani García.

Pepe Rodríguez in the D * na

Third edition: D * na Fòrum 2019

13 speakers from diverse origins participated in the first forum format, as well as 48 experts and representatives of the different sectors involved in 17 discussion tables cos their respective moderators.

Round table at the D * na Fòrum 2019

Fourth edition: D * na Restaurant 2021

In 2021 there will be 41 restaurants, along with bars, cafes, ice cream parlors, patisserie and food stores, which will host the D * na in this edition. His guest chefs include:

• Albert Adrià, who was head of pastry at El Bulli
• Alberto Ferruz (Bon Amb)
• Begona Rodrigo (La Salita)
• Ricard Camarena (Ricard Camarena Restaurant)
• Bruno Ruiz (Aticcook)
• Juan Ramos (Lisa Negra)
• José Manuel López (Fish and Brases)
• Kiko Molla (L'Escaleta)
• Luis Valls (El Poblet)
• Miquel Ruiz (El Baret de Miquel)
• Oscar Molina (La Gaia)
• Pau Barba (Pacha Ibiza Group)
• Rafa Soler (Audrey's)
• Quique Dacosta, who will close the cycle of conferences

Fifth edition: D*na Festival 2022

His return to Marineta Cassiana after the pandemic came from the hand of great personalities in haute cuisine, such as:

• Mario Sandoval, from the Coque restaurant (Madrid), which has two Michelin Stars and three Repsol Suns
• Diego Guerrero, from the DSTAgE restaurant (Madrid), which has two Michelin Stars
• Aina Serra, from the Casa Pepa restaurant (Ondara), which has a Michelin Star and two Repsol Suns
• Quique Dacosta, from the restaurant Quique Dacosta (Dénia) and El Poblet (València), with three Michelin Stars and two Michelin Stars, respectively
• Miquel Ruiz, from El Baret de Miquel (Dénia), which has a Repsol Sun
• Ricardo Temino, from La Fábrica restaurant (Burgos)
• Christina Figueira, from the restaurant El Xato (La Nucia), with a Michelin Star and a Repsol Sun
• Federico Cervera, Diana Cervera and Luis Canizares, from Els Magazinos (Denia)
• Massimo Arienti, Giovanni Mastromarino and Matías Farfan, from the Nomada restaurant (Dénia)
• Maria Jose San Roman, from the Monastrell restaurant (Alacant), with two Repsol Suns
• Mario Doria and Quique Barella, from the Gastroadictos Group (València)
• Belen Escriva and Oscar Mari, from the restaurant La Xerna del Mar (Dénia)
• Jose Manuel Lopez, from the Peix&Brases restaurant (Dénia), with a Michelin Star and two Repsol Suns
• Mark Moran, from the Casa Gerardo restaurant (Prendes, Asturias), with a Michelin Star and three Repsol Suns
• Cristina Baixauli, from the restaurant Agua de Mar and Casa Benjamin (Dénia)
• Julia Lozano, from the restaurant El Faralló (Dénia)
• Pink Bolufer, from La Giralda restaurant (Dénia)
• Mari Luz Piera, from the restaurant El Pegolí (Dénia)
• Antonio Jesus Morante, from the Café Plaza restaurant (Catral)
• Roberto Atzeni and Miguel Bonet, from the Malaspina restaurant (Benidorm)
• Miquel Gilabert and Jose Manuel Bisetto, from the Mare restaurant (Benidoleig)
• Evenor Seville and Francisco Flores, from the Masía la Mota restaurant (Alcoi)

Sixth edition: D*na Festival 2023

In 2023, there was great participation from the world of cooking and gastronomy:

• Angel León, from the Aponiente restaurant (Cádiz), which has four Michelin Stars and three Repsol Suns on its resume.
• Jose Avillez, Portuguese chef with a couple of Michelin stars and several restaurants in his country and Dubai.
• Sergio Torres, owner of the three Michelin star restaurant Cocina Hermanos Torres, and very media-friendly thanks to the program TV drove along with his brother.
• Pablo González, from Cabaña Buenavista (El Palmar, Murcia).
• Carolina Alvarez, from the Quique Dacosta Restaurant (Dénia).
• Sergio Bastard, from La Casona del Judío (Murcia).
• Lucia Freitas, from A Tafona (Santiago de Compostela).
• Nacho Manzano, from Casa Marcial (Parres, Asturias).
• Josean Ali, from Nerua (Bilbao).
• Roberto Atzeni, from Malaspina (Benidorm).
• Eduardo Espejo, from Flama (València).
• Miguel Rivas, from Noa (Elx).
• Michael Gilabert, from Mare (Benidoleig).
• Maruja Santacreu and Marta Devesa, from Hogar del Pescador (Vila Joiosa).
• Nuria Sanz, Oscar Ollero and Jonatan Santana, from L'Estibador (València).
• Federico Pian, from El Gato Blanco (El Campello).
• Eva Ferrer, Alejandro Serna and Estefanía Menargues, from Vine Restaurant (Alacant).
• Peter Berja, from Destapa't (Benicarló).
• Dora Perello, from La Coquería (Dénia).
• Anay Bueno, from Cor de Carxofa (Benicarló).

Seventh edition: D*na Festival 2024

Once again, the stages of the Marineta Cassiana are getting ready to welcome the best chefs in the country. These are the participants of this edition:

• Rodrigo of the Street, winner of a Michelin star, from the restaurant 'El Invernadero' (Madrid).
• Vicky sevilla, Michelin star, from the Arrels restaurant (Sagunto).
• Javier Olleros, from the Culler de Pau restaurant (Pontevedra).
• Ramon Freixa, two Michelin stars, from the Ramón Freixa restaurant in Madrid.
• Begoña Rodrigo, a Michelin star, from the La Salita restaurant (València).
• Ricard Camarena, two Michelin stars, from the Ricard Camarena Restaurant (València).
• Susi Diaz, from the La Finca Restaurant (Elche).
• Luis Valls, from the restaurant El Poblet (València), with two Michelin stars.
• Jose Manuel Lopez, from the Peix & Brases restaurant (Dénia).
• Massimo Arienti, from the Nomada restaurant.
• Alberto Ferruz, from the BonAmb restaurant (Xàbia).
• Emmanuelle Baron, from the Casa Pepa restaurant (Ondara), with 1 Michelin star
• Maria Jose Martinez, Lienzo restaurant (València).
• Nazario Cano, a Michelin star, from the Ritual de Terra group.
• Maria Jose San Roman, Monastrell restaurant (Alicante).
• Diego Godia, from the Vuelve Carolina restaurant (València).
• Paco López, Carmencita restaurant (Madrid).
• Beatriz Sánchez, from CONSUM's Restaurant at Home.

Eighth edition: D*na Festival 2024

D*na is once again taking a leap forward in media coverage with well-known guests to attract more people. Alberto Chicote rounds out a luxury lineup that includes haute cuisine figures such as Jordi Roca, Amaury Bouhours, Marcos Morán, and Pablo Montoro, along with some of the best chefs in the Valencian Community.

• Amaury Bouhours, chef at Restaurant Le Meurice Alain Ducasse, in Paris.
• Alberto Chicote, renowned chef and presenter.
• jordi rock, chef and pastry chef at Celler de Can Roca, Girona (three Michelin Stars).
• Mark Moran, chef of the Casa Gerardo restaurant, Asturias (one Michelin Star and 3 Repsol Suns).
• Borja Susilla, chef of the Tula restaurant, Xàbia (one Michelin Star).
• Alejandra Herrador, chef of the Atalaya Restaurant, in Alcossebre (one Michelin Star and two Repsol Suns).
• Luis Valls, head chef of the El Poblet restaurant, Valencia (two Michelin Stars and two Repsol Suns).
• Gonzalo Silla, head chef of the Vuelve Carolina restaurant, Valencia.
• Livan Valdés, executive chef at Corsario Madrid and Ibiza.
• Carlos G Moreno, chef of the restaurant dexcaro, Dénia (one Repsol Sun).
• Pablo Montoro, chef of the Espacio Montoro restaurant.
• Jose M. Lopez, from the Peix & Brases restaurant, Dénia (one Michelin Star and two Repsol Suns).
• Giuseppe Vono, chef of the Vuelve Carolina restaurant, Valencia.
• Carolina Alvarez, head chef of the Quique Dacosta Restaurant, Dénia (Three Michelin Stars).
• Dani Martin, better known on social media as @elmantelenlamesa, is a chef and influencer who already has more than half a million followers thanks to his culinary content.
• santos ruiz, agricultural engineer.
• Álvaro Verdú, master ice cream maker at Verdú Artesanos.
• Hideyuki Kimura, chef at Arkbell Ceremony Hall in Sakata City.
• Hiroshi Matsumoto, chef at the Ushio So Hotel, Yunohama Hot Springs Resort.
• Wilson Alonzo, a leader in the research, preservation, and promotion of Mayan cuisine. In 2023, he was awarded The Best Chef Local Awards, consolidating his position as the best chef of Yucatán's local cuisine worldwide.
• Melhem Ibrahim Fraiha, Director of Catering and Sales at Royal Bite Catering in Zahle, Lebanon.
• Salvador Gayá, gastronome, writer, and food educator. Creator of the Facebook group www.cuinavalenciana.es and the blog www.alfumdelaximenera.es
• Francesco Dall´Argine, guest chef from Parma, Italy.
• Chiara Masino and Giuseppe Mazzocca, bakers at CoceBakery, considered one of the best bakeries in Italy.
• David ariza, gastronomic popularizer and cooking teacher, creator of FreeLandCook.
• Marie Thérèse Guimatsa, representative of Nkongsamba, Cameroon.
• Richy Torres, expert barista, is a founding partner and director of the Coffee and Master Barista Training Department.
• Carlos Corredor, gastronomic expert, creator of the Alicante Gastronomic Guide.
• Maria Miñano, Director of Wine Tourism at MGWines Group, president of the Alicante Wine Route and president of the Valencian Community Wine Tourism Federation.
• Sergio Garrido, manager of Bodegas y Viñedos Barón d'Alba, and president of the Castelló Wine Route.
• Angels Camarasa, by Angels Oleum.
• Juanma Poyato, extra virgin olive oil production manager at Zuheroliva.
• Pablo Gandía, president of the Valencia Wine Route.
• María Rosa Llobell, responsible for the workshop where the Cidoncha cocas are made.
• Ana Seguí, an expert in llata weaving. She manages the @depalmesbarxes project.
• Pere Linares, expert in the production of vermouth.
• Juan García Valle, sales promoter at Bodega Las Virtudes.
• Quique Martín, participating chef.
• John Martin, expert in aromatic plants.
• Candela Castelló, wine expert.

Reception

In its Festival format, over 22.000 people pass through the D * na venue in each edition, according to official estimates. In the Forum format, on the contrary, just over a hundred people attended the debates in person, although the online following was greater.

Great expectation in the intervention of Begoña Rodrigo

Photos