If you thought you'd seen it all in the gastronomy haute cuisine, prepare for a surprise. Chef Carlos G. Moreno and his restaurant dexcaro & Daring They have made a splash with a culinary revolution that no one saw coming. New recipes with global inspiration, a gluten-free menu on another level and a renovation that will make you never want to leave this temple of flavour.
A letter that breaks borders
Chef Moreno does not stop. After a strategic closure in January, he returns with a high-impact gastronomic offer, where each dish is a passport to an unexpected destination. Among the jewels of the season, the following stand out:
- Crabyaki: A Japanese wok-fried dumpling filled with spicy crab that will transport you from Japan to Singapore in one bite.
- Broken dumplings with egg and foie gras: the most sophisticated evolution of broken eggs with potatoes.
- French toast with rice pudding ice cream: the dessert that will redefine your expectations with its touch of passion fruit and caramelized brioche.
The big hit: a gourmet gluten-free menu
In a bold move, Ossadía launches a gluten-free tasting menu without compromising on quality or creativity. With dishes as surprising as a consommé with mushroom churro, this menu promises to become a must for those looking for inclusive options without giving up haute cuisine.
Awards, reforms and… a little crazy shit
Dexcaro & Ossadía has not only transformed its menu, but also its space. With an expanded kitchen and a renewed aesthetic, the experience promises to be more immersive than ever. In addition, chef Carlos G. Moreno continues to reap successes after winning an award at the Cullera Rice Biennial and stay Finalist in the 2nd Best Carajillo Competition in Spain with its innovative Japanese cream.
The Special Valentine's Day menu on the way, new options and a more inclusive concept, Dexcaro & Ossadía reaffirms itself as the restaurant that is changing the rules of the game in Dénia.
Are you ready for the gastronomic revolution? Make a reservation now before it's too late to try the delights of haute cuisine.
Brazenness and audacity are bad manners, and using them as a lure is in bad taste and totally inappropriate.
It's a matter of interpretation. Personally, I love the audacity of presenting a menu with dishes of such high quality.
And what can we say about Dexcaro if it does not go beyond the path that the rest of the restaurants in Dénia are marking out?