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Pont Sec’s cocas and the cooking of the Marina

Pont Sec is a bar-restaurant in Dénia, a little away from the centre on the Camí Vell de Gandia. Its cooking comes down to three words: tradition, territory and season.

The cocas

Many people know Pont Sec for its cocas. As its website explains, the dough is made with wheat flour, water, salt, extra virgin olive oil and a firm sourdough starter; the dough balls rest for three days and are stretched and baked to order in a holm-oak wood-fired oven. The toppings are traditional and seasonal.

Pep Romany’s cooking

The menu, written by Pep Romany, gathers the traditional flavours of the Marina – cocas, rice dishes, salted fish – with produce from the market gardens, the sea, the marshland and the inland mountains. The restaurant says it knows every one of its suppliers. Its wine and olive-oil lists feature small producers, mostly from the area.

Takeaway

Its cocas can also be ordered for takeaway or delivery at nyascoca.com. The restaurant has ample parking next to its vegetable plot.

Text by Class & Villas based on the information published by the restaurant.