Wood, ember and the aromas they provide
In our small Mediterranean cuisine restaurant, located in the picturesque town of Denia, on the Mediterranean coast, we take pride in understanding and learning from traditions through stories told by old people who fill us with wisdom and a range of unique stories. Ismael Bilbao does not limit himself to following traditional recipes, but also […]
Maturation and its importance in Mediterranean cuisine
In our Restaurant, located in the charming town of Denia, on the Mediterranean coast, we offer a unique culinary experience. Under the direction of our creative chef, Ismael Bilbao, we explore not only traditional recipes, but also ancient techniques that have been almost forgotten in our days. One of these techniques is the maturation of […]
The Importance of Sustainable Fisheries
Our chef Ismael Bilbao is a tireless lover of the product and its knowledge. For seafood, we work closely with local fishermen who follow sustainable fishing practices. Besides, we always visit different fish markets such as Denia, Xabia or Gandia to see first hand the auction and enjoy the atmosphere and the people. We ensure […]
Experimental tradition in Gata de Gorgos
The basis of Samaruc’s cuisine is the passion for traditional cooking, but adapting ancestral techniques to the present day.
Dos De Tres starts – Cuchara de Palo
Dos De Tres returns. Three chefs, five dates and incredible culinary creations await you. Dos De Tres – Cuchara de Palo. Fusion, diversity and friendship. These are the three concepts around which the event, now in its second edition, revolves. Three chefs from Dénia seeking, in some way, to represent the Mediterranean […]
