Dénia, UNESCO City of Gastronomy: what to eat on the Marina Alta

Denia gastronomy

In 2015, UNESCO added Dénia to its network of Creative Cities of Gastronomy. More than a decade on, the capital of the Marina Alta is still a place people visit above all to eat.

Red prawns, the star ingredient

Dénia’s red prawn (gamba roja) is caught in deep water off the coast and auctioned every afternoon at the harbour fish market. In town it is usually served as simply as possible, boiled or grilled, so nothing masks the flavour. Each year Dénia hosts an International Creative Cooking Competition devoted to it, drawing chefs from across Spain.

Rice, coques and cured fish

Beyond the prawns, Dénia’s table has dishes of its own:

• Arroz a banda: rice cooked in a rich rockfish stock.
• Suquet de peix: a fishermen’s stew of fish and potatoes.
• Pulpo seco: sun-dried octopus, a coastal classic.
• Coques: thin flatbreads topped with vegetables or cured fish.
• Espencat: roasted peppers and aubergine, often served on bread.

The Marina Alta’s market gardens fill the larder with citrus fruit, muscatel grapes, almonds, olive oil and honey.

Where to try it

Start at the Mercat Municipal, where the fishermen’s guild runs its own fish counter, to see the produce. Then head to Baix la Mar, the old fishermen’s quarter with its colourful houses, home to many traditional restaurants. To walk off lunch, climb up to the castle, of Islamic origin, for views over the harbour and the Montgó.

Living here

Dénia combines more than 20 kilometres of beaches and coves, a nature park behind the town and a food scene that runs all year round. Taylor Wimpey España has new-build developments in Dénia and nearby Moraira. Explore our homes on the Costa Blanca.