The great Mediterranean table that each autumn puts Dénia on the global culinary map
2025 Edition · 27–28 September · Marineta Cassiana seafront promenade
1. How it all started
In 2015 UNESCO named Dénia a Creative City of Gastronomy. Two years later, three‑Michelin‑star chef Quique Dacosta and the City Council launched the DNA Gastronomy Festival to celebrate—right by the sea—the market gardens, fishing fleet and culinary talent of the Marina Alta. The concept was simple: turn the waterfront into an open showcase where producers, cooks and visitors share tables, knowledge and fun.
2. When and where
| Location | Marineta Cassiana Promenade (Dénia, Alicante) – 700 m of boardwalk on the water’s edge. |
| Dates | Last weekend of September or October. 2025: Saturday 27 (11 am–11 pm) and Sunday 28 (11 am–8 pm). |
| Admission | Free. You pay only for what you taste at the stalls. |
| Getting there | Pedestrian and cycle lanes; motor traffic is closed off. |
3. Philosophy: product, territory & celebration
- Curatorship: Quique Dacosta sets a yearly theme (the sea, the garden, craft…) and picks the guests.
- Format: live show‑cookings, farm‑to‑table market, talks, live music and a kids’ zone.
- Goal: democratise haute cuisine and strengthen the local economy while keeping a street‑party vibe.
4. Eight editions that set trends
| Year | Format | Headliners | Highlights |
|---|---|---|---|
| 2017 | Inaugural festival | Joan Roca, Jordi Cruz, Ángel León | 17 restaurants, 22 producers |
| 2018 | Festival | Elena Arzak, Dani García | 50 stalls, 36 chefs |
| 2019 | D*NA Fòrum (debate) | Basque Culinary Center, FAO | Sustainability & food tourism |
| 2020 | – | (COVID‑19 cancelled) | — |
| 2021 | D*NA Restaurant | Albert Adrià, Ricard Camarena | Trail across 41 eateries |
| 2022 | Back on the promenade | Mario Sandoval, Diego Guerrero | 700 m continuous table |
| 2023 | VI edition – The Sea | Ángel León, José Avillez | Focus on sustainable fishing |
| 2024 | VII edition – The Garden | Rodrigo de la Calle, Ramón Freixa | Plant‑forward, zero‑waste |
| 2025 | VIII edition | International line‑up TBA | 200+ exhibitors expected |
Record stat: the festival format draws around 22 000 visitors per edition.
5. What to expect in 2025
- Zero‑kilometre market – Fishermen, growers and cheesemakers sell direct to the public.
- Two show‑cooking stages – Sessions every 30–40 min, from fishermen’s rice to avant‑garde fine dining.
- Hands‑on workshops – Sourdough bread, salted fish, zero‑waste cooking (sign up on arrival).
- Kids’ area & live music – Veg‑face painting, sunset gigs and late‑night DJ sets.
- D*NA Menu in town – All the previous week, 50+ restaurants offer fixed‑price menus featuring local produce.
6. Impact in numbers
| Metric | Value | Notes |
|---|---|---|
| 2025 budget | €365 000 | 34 % funded by the City Council |
| Suppliers | 100 % Valencian | Logistics, staging, compostables |
| Media reach | 200+ articles/yr | National & international |
| Hotel occupancy | +18 % vs. prior week | Lengthens the season |
7. Fun facts
- The “endless table”: 700 m of continuous tabletop facing the sea—a national record.
- Tapa price cap: €5 to encourage variety and fast turnover.
- Pet‑friendly: water bowls and shady spots for pets.
- Compostable tableware: since 2022 eco‑volunteers sort waste on‑site.
- Floating stage: sunset concerts visible from boats in the bay.
8. Tips to get the most out of it
- Arrive early: queues build from 2 pm onwards.
- Walk or cycle: nearby parking fills up fast.
- Cash or small‑payment card: each stall handles payments its own way.
- Book workshops first: places vanish quickly.
- Don’t miss Sunday’s final show: Quique Dacosta usually closes with a local‑product tribute dish.
9. Looking ahead
- Going global: guest chefs from other UNESCO Creative Cities of Gastronomy.
- Carbon‑neutral by 2026: emissions offset with posidonia conservation projects.
- Permanent education programme: year‑round workshops in Marina Alta schools.
All signs point to the Marineta Cassiana’s giant table growing even longer—without losing its essence: sharing, seaside, the flavour of a region fed by garden, fish market and creativity.
