The D*NA Festival Dénia 2024 dedicated its seventh edition to the vegetable garden.

We asked Quique Dacosta to cook the only dish he had not cooked during his career, the dish itself.

And so we created the Plats de la terra menu.

A set of dishes and a menu created especially for those who care for and work the land.

 

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How far does the sea extend?

For the D*NA 2023 edition, we posed the question: “How far does the sea extend?” This edition aimed to explore everything the sea offers, represents, and could potentially take away if we don't care for it properly.

To achieve this, we gathered chefs and maritime professionals to contemplate the sea's impact. We paid tribute to them—and to ourselves—at the very edge where the sea meets the land, the shoreline.

From September 31 to October 1, 2023, Dénia turned its focus to the sea. Through talks, workshops, presentations, and a rich array of gastronomy, we gained insight into how the sea influences every aspect of our lives—from our culture and expressions to our streets and our art

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The world's largest after-dinner gathering.

Dénia once again became the world’s largest dining table over the weekend of 1^st and 2^nd October 2022. This table hosted numerous workshops, culinary demonstrations, and debates on gastronomy, led by some of the country’s top chefs, including Quique Dacosta, Diego Guerrero, Mario Sandoval, and María José San Román.

This impressive table, over 500 metres long and set by the sea at Marineta Cassiana, showcased our gastronomy in its purest form. From the most authentic and local traditions to the most cutting-edge cooking techniques, it aimed to share the region's rich culinary heritage.

D*NA once again achieved something remarkable: bringing together thousands of people through gastronomy and turning Dénia into the world’s largest dining table.

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And we met again, and we shared again.

Fortunately, we were able to reunite, see each other, cook, taste, and share. The year 2021 was very special—a year of reconnection. A D*NA that was celebrated with all the necessary safety measures to ensure that visitors could enjoy the experience as peacefully as possible. We dedicated it in a special way to a sector that had been particularly hard hit and, at the same time, represented all stages of the gastronomic process: restaurants.

We arrived in the centre of Dénia, transforming and expanding our venues. In Plaça del Consell, we welcomed UNESCO Creative Cities of Gastronomy from around the world. We also hosted renowned chefs such as Albert Adrià, Begoña Rodrigo, Ricard Camarena, Luis Valls, Kiko Moya, and Juan Ramos, alongside our top local and regional chefs like Bruno Ruiz, Alberto Ferruz, José Manuel López, Rafa Soler, and Miquel Ruiz. And, of course, our most internationally acclaimed chef, Quique Dacosta. The Marqués de Campo venue became a space for debate, exhibitions, and learning, featuring chefs, producers, experts, and enthusiasts of gastronomy, tourism, and local culture. 

We were eager to experience the thrill of firing up the stoves again. We went all out (with the meat, the fish, the vegetables—everything) to make sure it turned out well. And we succeeded once again!

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People understand each other by talking.

The D*NA forum was conceived as a meeting point for debate and reflection on the local gastronomic environment. For three days, from the 25^th to the 27^th of November, scholars, professionals, entrepreneurs, and producers gathered at the CDT in Dénia to learn about experiences related to local resources, culinary culture, and the future potential of the agri-food system. The sessions were structured around four closely related areas: tourism, the land, gastronomy, and sustainability. All of these were interconnected by a common thread: knowledge. 

Thirteen speakers from a wide range of backgrounds participated, along with 48 experts and representatives from various sectors involved, across seventeen discussion panels, each with its own moderator. Over a hundred people registered and followed the debates, which concluded with the signing of a mayors' manifesto for the preservation and enhancement of the agri-food and gastronomic system of the Marina Alta. 

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Second parts were always good. 

Once again, thousands of people gathered along the promenade of Marineta Cassiana during the weekend of the 29^th and 30^th of September. With Quique Dacosta at the helm once more and following the same approach, this second edition placed special emphasis on the importance of the product, its origin, and its qualities as the foundation of the gastronomic experience. Around 59 stalls along the promenade hosted restaurants, producers, artisans, manufacturers, as well as institutional and private initiatives promoting gastronomy. A total of 36 chefs and speakers took to the stages, including renowned chefs such as Pepe Hernández, Elena Arzak, Pepe Solla, and Dani García. The cities of Bergen (Norway) and Parma (Italy), both part of the UNESCO Creative Cities of Gastronomy network, joined Dénia in the culinary demonstrations. 

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It all started here. 

The first D*NA festival, with Quique Dacosta as commissioner and driving force, was held on 30^th of September and 1^st of October along the promenade of Marineta Cassiana, where all the event's facilities, design, and structures were adapted. Seventeen hospitality establishments, 22 producers and artisans, and four food trucks presented their offerings in stands and exhibition spaces. Throughout the gastronomic event, various activities were organised, including entertainment, children's workshops, culinary demonstrations, food and product tastings, talks, and presentations. Among the guests who appeared on the festival’s two stages were names such as Joan Roca, Jordi Cruz, Ángel León, Andoni Luis Adúriz, Paco Torreblanca, Susi Díaz, María José San Román, and Ricard Camarena. The festival saw a massive turnout, with 20,000 visitors, including representatives from 17 of the 18 UNESCO Creative Cities of Gastronomy.

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