Pepper coke and its salted products from the Marina Alta area

One of the basic pillars of the training of any great chef is traditional cuisine and our chef Ismael Bilbao is passionate about the recipes and methods of the most ancestral cuisine.

Since he arrived in Dénia, he has not stopped studying the traditional cuisine of the region in order to adapt the best products of the area to his seasonal creations.

As a great connoisseur of the typical cuisine of Dénia and the Marina Alta, this season's tasting menu could not miss our chef's representation and homage to the pepper coca with salted fish.

The ingredients uncovered

Coca is one of the most emblematic and versatile dishes in the gastronomy of the Marina. Its apparent simplicity makes it the perfect base for creating new and evocative sensations.

On the other hand, salted fish has been part of the gastronomy and daily life of Dénia since Roman times, as is attested by the discovery of structures from a 5th century salting factory in our town. Dried octopus, tonyina de sorra, anchovies, frigate tuna, capellan, cod, mojama,... are the basis of many of our dishes, and since ancient times the same process of elaboration of these traditional and exclusive products of the Mediterranean and Dénia's Diet has been maintained.

The preservation of fish with salt in our area, in order to prolong and reinforce its qualities and prevent the intrusion of bacteria, makes salting an ingredient in which the quality of the raw material is the most important thing, as it is an unadorned, authentic product.

Our representation

Ismael Bilbao reinterprets this traditional recipe from a more modern point of view, both in terms of preparation and aesthetics, so that the quality of the ingredients stands out both in our eyes and on our palate.

Throughout the season you can enjoy this timeless dish on our tasting menu.