The lineup of stars for the D*na Festival is taking shape
On September 28 and 29, the seventh edition of D*na will bring together prominent chefs, producers and restaurateurs in Dénia, to pay tribute to the countryside and its people.
Quique Dacosta, Eneko Atxa, Rodrigo de la Calle, Susi Díaz and Vicky Sevilla, head the provisional poster of “stars” of this great event of Mediterranean gastronomy.
Dénia, August 5, 2024. Dénia is preparing to host the seventh edition of the D*na Festival, which will be held on September 28 and 29, consolidating this Alicante city as the epicenter of Mediterranean cuisine. Organized by the Dénia Ciutat Creativa de la Gastronomía Foundation and curated by the three Michelin star chef, Quique Dacosta, this event will once again bring together outstanding chefs, producers and restaurateurs, offering a unique and accessible culinary experience for all audiences.
From its idyllic location facing the sea, on the Paseo de la Marineta Cassiana in Dénia, the festival will turn its gaze this year to the countryside to pay tribute to its people and products, authentic pillars of the famous gastronomy of this region. Participants will come together in a culinary tribute to the authentic flavors of the land, celebrating the diversity and high quality of Mediterranean products, especially from La Marina Alta.
The list of gastronomic stars will be, once again, one of the great attractions of D*na. Consolidated chefs and young promises of regional cuisine will share the spotlight on the more than one kilometer route that will be installed on the Marineta Cassiana promenade, along with producers, farmers, winegrowers, gastronomic artisans and restaurateurs from the Valencian Community. All of them will bring the public the benefits of the product and cuisine of this privileged Mediterranean region.
Among the first names that have already confirmed their presence at the event, internationally renowned chefs such as Eneko Atxa, Rodrigo de la Calle, Susi Díaz and Vicky Sevilla stand out. They will be joined by other outstanding chefs from our country, yet to be revealed.
Eneko Atxa will be one of the festival's main attractions. The Basque chef has become one of the youngest chefs to achieve the third Michelin star with his restaurant Azurmendi, repeatedly recognised as the most sustainable in the world. His holistic approach and commitment to sustainability and innovation is reflected in each dish, underlining the importance of valuing local ingredients. At D*na, Eneko will show his masterful ability to transform garden produce into a sublime culinary experience, enriching the event with his unique vision of respect for the environment.
Rodrigo de la Calle, the Madrid chef who has revolutionised cooking with his focus on gastrobotany, will share his proposal for green haute cuisine. From his restaurant El Invernadero (with one Michelin star, one Michelin green star and two Repsol Guide suns), he has dignified vegetables, making them the absolute protagonists of his dishes. At D*na, Rodrigo will present his pioneering proposals in the recovery of forgotten plant varieties and will convey the need to commit to sustainable and ecological cuisine.
Susi Díaz, chef and soul of the La Finca restaurant in Elche (with one Michelin star and two Repsol suns) and one of the most media-friendly cooks in Spain, will represent the essence of Alicante gastronomy at D*na. Her cuisine values seasonal and local products, with respect for the surroundings and the environment as fundamental ingredients. Susi Díaz will exhibit in Dénia her mastery in transforming local ingredients from the land into gastronomic works of art that combine traditional flavours with the latest trends in international cuisine.
Vicky Sevilla, the youngest woman to achieve a Michelin star in Spain, will bring to the festival the distinctive personal touch that characterises her restaurant Arrels, in Sagunto (Valencia). «Arrels» means «roots» in Valencian, and it is precisely this concept of attachment to the territory that defines her proposal. Vicky Sevilla will surprise at the next D*na with her freshness and culinary creativity, demonstrating how she has revolutionized the gastronomic scene with her cuisine based on the product, the territory and memory, using ultra-local and seasonal ingredients to create dishes that evoke memories and celebrate authenticity.
A great celebration of Mediterranean gastronomy, open to the public
The seventh edition of the D*na Festival will once again bring together chefs, producers, artisans and restaurateurs to celebrate a great gastronomic celebration with visitors. Conceived as an open-air auditorium, the festival will be a space to learn, discover new flavors and culinary sensations. After six successful editions, this event has positioned itself as one of the most recognized gastronomic events at a national level. This year, the festival is expanding its programming and activities, offering a complete experience that includes presentations on current trends in the sector, live showcookings and a wide range of workshops for adults and children, where local products will be the undisputed protagonist.
Throughout the festival there will be exhibition stands where regional producers will display the best products from La Marina Alta: vegetables, greens, sausages, preserves, honey, oils, ice creams, coffee, wines and liqueurs. Visitors will be able to delight in trying the delicacies made with the excellent raw materials produced by this region, such as vegetables from Arrelats de Parcent, L’Hort de Neli from Pedreguer and Cult-Eco from Pego; oil from Oligarium, Alma de Mujer from Jávea; sausages from Ca Paquitina from Ondara; preserves from VegaDénia; honey from El Serralet from Segaria and Melena; and the famous cocas from Beekery from Dénia, Coquería from Orba and Coquería Jordi al Nin from Jesús Pobre. There will also be a notable participation of local wineries, headed by Finca Collado de Salinas and Joan de la Casa Viticultor de Benissa, together with other well-known wineries such as Celler les Freses de Jesús Pobre, Carnot Licor de Dénia, Montesanco de Teulada or La Zafra de Monóvar, among many others.
The regional product stalls will share the D*na route with those of renowned Dénia restaurateurs, who will prepare a selection of tapas based on local products. The public attending D*na will have the opportunity to try the creations of the best restaurants in Dénia, including El Raset, Terra de Sabor, Tasty, Doa, Fuego Marina and Nomada; and, of course, an icon of the haute cuisine of this city such as Quique Dacosta's restaurant.
This great celebration of Mediterranean gastronomy will not lack one of its protagonists: rice. D*na will have rice stalls, where the public will be able to learn about and try the best rice dishes in the region, prepared by specialists such as El Marino, Miguel Juan and QMComo from Dénia a and Casa Pepa de Ondara.
The D*na Festival 2024 promises to be a great celebration and an invitation to explore the richness of La Marina Alta through its most emblematic products. Guided by local producers and the most outstanding chefs in our country, attendees will be able to enjoy a unique experience at one of the great events on the national gastronomic calendar, which will once again place the city of Dénia at the epicentre of Mediterranean gastronomy.