The latest news about the cuisine, restaurants, chefs and local products of Dénia, Creative City of Gastronomy.
A journey of flavors and knowledge: everything that this year's D*na Festival has to offerAugust 27th, 2026
Dénia consolidates its position as the gastronomic capital of the Mediterranean with the D*na FestivalJuly 27, 2026
Quique Dacosta reveals the secret: the MasterChef grand final takes place tonight in Dénia22 June, 2026
Quique Dacosta is once again curating the next D*na Festival, which already has a date and theme: books.08 June, 2026
The rice festival kicks off in Dénia: the complete list of the 32 participating restaurantsMay 30th 2026
The first Bancalet Meeting brings together more than 40 companies from the Marina Alta region in Dénia to strengthen the regional brandMay 28th 2026
Figatells at 50 cents and a lot of party: Dénia celebrates its Figatell Fest tomorrow on the 71st anniversary of the MercatMay 22th 2026
Francesca Bacon from Dénia, Best Head Waitress at the Valencian Academy of Gastronomy AwardsApril 27th 2026
The best red prawns from Dénia are cooked in Ciudad Real: Jesús Iván Anaya wins the XIV Red Prawn CompetitionMarch 24th 2026
Eleven Michelin-starred chefs will choose the best red prawn dish in the world in Dénia.March 12th 2026
Luis Sendra's final service: half a century of sun-dried octopus and understated eleganceFebruary 27th 2026
Four restaurants in Dénia share 7 Repsol Suns in 2026 and a new recommendation enters the guideFebruary 17th 2026
A month for tapas in Dénia: the XXVII Tapas Route kicks off with 43 establishments and tastings at seaFebruary 10th 2026
The red prawn once again challenges culinary creativity in Dénia with a new edition of its International CompetitionJanuary 26, 2026
Dénia has announced the winners of the 26th Tapas Route: these are the winners and their star tapasDecember 22th 2025
The dish from Dénia that the Michelin Guide has chosen as one of the 5 best of 2025December 16th 2025
Dénia commemorates 10 years of culinary innovation as a Creative City of GastronomyDecember 04th 2025