A new identity and a personal and experiential cuisine mark the start of the season for ‘Dexcaro’ by Carlos G. Moreno in Dénia. Indeed, Dexcaro by Carlos G. Moreno restaurant in Dénia begins a new season this week marked by a significant change of direction that consolidates its evolution towards an increasingly personal, free, and experiential cuisine. This is a shift that translates into a new brand architecture, under the umbrella of Dexcaro by Carlos Moreno, from which two proposals emerge: the informal, yet avant-garde cuisine of Dexcaro and the high-level gastronomy of Dexperience.
“This change stems from a natural evolution. Dexcaro has grown with me, and I felt it was time to change the rules of the game,” says the chef from Granada, who also emphasizes that he wanted people to enter his own universe and sit at his table to experience a complete sensory experience. “Here, I can take the cuisine further, play with technique and with emotions,” he adds.
The New Rules
The main novelty of this season is the conceptual repositioning of the project. The restaurant changes its name, thus reinforcing its most creative signature style. This leads to the creation of the Dexcaro Experience private room and its Dexperience menu – recognized with a Repsol Sun in 2025 – which are enjoyed at a unique table where a group of diners who are strangers to each other sit down to travel the world with their five senses. An exclusive tasting menu with references to American, Peruvian, Mexican, French, or Asian flavours. “It’s not just any trip, it’s based on my own trips… then brought to the dish,” says Carlos.
Highlights of the Dexperience menu include dishes such as the new roast chicken sandwich, with a crispiness as thin as a sheet of paper and in which the chicken tastes like the authentic homemade oven-roasted recipe, the one of a lifetime. Also, the pâté en croûte, made in a personal way and winking at the iconic dish of French cuisine, or the roast chicken macaroni with squid as the star of the presentation.
A Renewed Menu
As for the Dexcaro menu, the proposal that is an approximation of Dexperience, is enjoyed in the entrance hall of the establishment (C/ Abu S Salt, 1). This also evolves to follow the new line of the restaurant, which is connected to the chef’s personality: perfectionist, hardworking, fun, and – to a certain extent – cheeky. Among the new features on the menu:
🦞 The Rockefeller lobster, roasted and coated with baby spinach sauce, Parmesan cheese, and Carnot, a traditional herbal liqueur from the Marina Alta region. Au gratin with béarnaise sauce and capers.
🌮 The Chinese tacos, a juicy and powerful version of a classic. Scallions and mint, cucumber and ginger, and six pancakes to accompany with duck confit sautéed in cinnamon and cumin.
🧇 And, as a finishing touch, the juicy crêpes suzette accompanied by vanilla ice cream and aromatic sauce with citrus fruits, ginger, and exotic fruits. Not to mention the Cola Cao and María cookie waffle, a nod to childhood with chocolate crisp with Cola Cao ice cream, María cookies, and popping candy.
Another surprise that the Dexcaro section incorporates is the so-called Neo Sequence, which is nothing more than a more flexible formula for the diner and an intermediate experience between the two proposals included in the restaurant. For 49 euros, you can enjoy three snacks served individually, three dishes from the Dexcaro menu to share, and a selection of three petit fours.
In the same way, Carlos G. Moreno will continue to explore ephemeral formats through pop-ups such as ‘Hungry’, the concept with which they closed the year and which will continue during the season. This is a fixed-price option where the customer can eat as much as they want (excluding drinks and desserts) under a specific theme. For Valentine’s Day, the restaurant is going to organize a new one under the name of Neo Valentin Pop-up, which will include, for €49 per person and all to share, dishes such as the Thai coconut market fish tiradito, the curry mushroom wonton, or the red tuna ryoshi in tempura.
Added to this line of innovation, finally, is D’Ranger Grill, a concept that unites cuisine and automotive and in which Carlos prepares different recipes from his Ranger, which travels to different places. Enjoy a series of video capsules that the chef will continue to share monthly on social networks to reinforce the idea of Dexcaro by Carlos G. Moreno as a living, creative, and constantly moving space.
Growing is inevitable; evolving, on the other hand, is a conscious change. That project that one day took its first steps in Dénia today expresses itself with another more mature voice, but without ceasing to look back at the past, because every journey needs to remember its starting point to understand the arrival.
Report by ‘24/7 Valencia’ team
Article copyright ‘24/7 Valencia’
DEXCARO
C/ Abu-l-salt, 1, 03700 Dénia, Alicante
Email: dexcaro.info@gmail.com
Tel: 633 03 26 14
Hours
Monday – Thursday – Friday – Saturday – Sunday
(13:00h a 15:00h / 19:00h a 22:30h).
Closed
Tuesday – Wednesday
@dexcaro.denia
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