Dénia's commitment to its cuisine is becoming clearer. And not only at the institutional level, also through private initiatives. It is the case of the proposal Dos de Tres: Palo Spoon, a collaboration between chefs of three dianenses restaurants that during a month will collaborate weekly to offer the best of their kitchens to their clients.
They are Ismael Bilbao, from Restaurant Samaruc; Federico Guajardo, from the restaurant Sale of Posa; and Amanda Fornés, from Orígens Restaurant, which is incorporated into this second edition.
Starting this week, and until March's 21, every Thursday evening a menu will be offered at one of the participating restaurants that will combine tradition and signature cuisine. Of course, always with the closest product as the protagonist. Each week, the chefs will collaborate to bring their proposals to the clients.
Thursday 21 February will be held at the Samaruc restaurant; the 28 of February, in Venta de Posa; Thursday 7 of March in Origens; the 14 of March returns to Samaruc and on Thursday 21 of March, as the end of the party, the event will be transferred to the restaurant Mena, where the three chefs will cook with the chefs of Mena.
In this way they try to compensate the hard winter season in the city, while enhancing the gastronomic qualities of different chefs and restaurants in Dénia. This is the second day after the one held at 2018, at that time with chef Bruno Ruiz. The organizers trust that it is a proposal with a future and invite the chefs of the city to be part of this project in the coming years.
