You may not know yet D'Excaro & Ossadia, but you only have to sit at their table once to understand why it's always been on everyone's lips. This Denia restaurant has managed to make a name for itself among the greats, and not just because of the recent Sun Repsol who recognizes it, but by the loyalty of those who repeat and recommend it without hesitation.
Here, the proposal goes far beyond a standard menu. “Ossadia” —the name of their gastronomic experience— is a statement of intent: a journey through the flavors of the world where local produce plays a leading role. A bold, creative cuisine, designed to surprise without the need for artifice. Furthermore, most of the dishes are gluten-free out of conviction, not fashion, and now they also offer a fish and vegetable-based alternative for those who prefer to avoid meat.
A private room, eight diners and a kitchen that you will never forget
Ossadia It is not lived, it is experienced. In a private room with capacity for eight people, surprising dishes that combine technique, flavor and emotion follow one another. From some popcorn croquettes From mushroom churros to artisan breads made with stone-ground flour, every detail is carefully thought out.
It's not a cuisine that adapts to restrictions: it transcends them. Whether you're vegetarian or not, the journey of flavors is designed to be fully enjoyed, without feeling like anything is missing.
Carlos García Moreno, a different perspective on haute cuisine
The project is headed by Carlos García Moreno, a chef who has decided to break with the conventions of the most rigid gastronomy. His approach is born from a respect for local produce, but also from a curious outlook on the world. Thus, at D'Excaro & Ossadia, techniques and influences from Peru, Japan, Mexico, and France coexist with locally sourced ingredients that reclaim the value of what's local.
His is a signature cuisine with identity, but open, designed to be shared, enjoyed, and remembered.
Neat aesthetics, relaxed atmosphere
The room, the work of the Brazilian designer Thamiris Mendoza, brings a key sensorial dimension to the D'Excaro & Ossadia experience. Inspired by a minimalist aesthetic with Mediterranean touches, she has conceived a space where modernity intertwines with artisanal tradition.
The reason for its success
D'Excaro & Ossadia has achieved what seemed unlikely: to offer haute cuisine, mostly gluten-free, with depth of flavor and without sacrificing creativity or authenticity. They have demonstrated that innovation is possible without losing respect for the product or the essence of the cuisine.
If you're in Dénia or planning a special visit, this is a must-see. Discover its offerings and understand why, once inside, everyone is talking about it.
