This is a tasting menu that takes you on a journey around the world from a single table! Chef Carlos G. Moreno, originally from Granada and now based in Alicante, has always embraced daring and determination —qualities that have shaped his career in the kitchen and have given name to his restaurant: ‘Dexcaro & Ossadía’. The restaurant, located at C/ Abu-S-Salt near Dénias’s port, offers ‘Ossadía’, a tasting menu that invites diners to explore the world through food.
With just one table seating up to eight people, Ossadía delivers a global culinary journey through a series of carefully crafted dishes. Moreno refers to it as a “metarestaurant,” where the more technical and exclusive Ossadía exists within the broader concept of Dexcaro, the restaurant’s casual, modern approach to international cuisine. “I’ve always felt it’s a restaurant within another,” Moreno adds. Recommended by the Repsol Guide this year, ‘Dexcaro & Ossadía’ offers two distinct dining experiences: the relaxed and modern Dexcaro, and the more elegant and gourmet Ossadía.
The Ossadía tasting menu will shift away from its Moroccan-inspired course, transitioning instead to a Mediterranean focus. New dishes include squid tagliatelle with acorn-fed Iberian ham consommé and crispy pork belly, and a reimagined French classic, pâté en croûte. This version combines acorn-fed Iberian ham, pig snout, and ear, wrapped in alfajor pastry and flavored with acorns, truffle, vermouth jelly, and pistachios. Another notable change is the replacement of the ‘Kentucky Fried Quail’ with ‘Kentucky Fried Crab’, offering a new twist. Additionally, the Asian-inspired dumpling now features dough made from textured roast suckling pig broth, resulting in a gelatinous bite that melts in the mouth. For vegetarian diners, Moreno presents a ‘false carbonara’, featuring stir-fried lettuce leaves in place of traditional pasta, served with an egg-only carbonara sauce and artichoke demi-glace.
Despite the menu’s continuous evolution, some signature dishes remain unchanged — having already captivated diners— including playful items like cold popcorn croquettes and tortilla de patatas millefeuille. The tasting concludes with a homemade Valencian sake made from Vicente Todolí’s citrus fruits and D.O. Arròs de València rice. As the final dish is served, Japanese music plays, the lights dim, and the room fills with smoke for a sensory finale.
What distinguishes Ossadía is its unique format —a single table for up to eight diners sharing a culinary journey inspired by the chef’s travels. Priced at 109 euros per person or 119 euros with the wine pairings, Ossadía features one of the most affordable paired tasting menus in the Valencian Community. “I like working with local wineries that share my ambition for growth,” says Moreno, who is also developing an alcohol-free pairing option.
Upon entering the dining room, overseen by Thamiris, diners are in for a surprise. They first pass through the lively area featuring a small bar and several tables for those choosing the Dexcaro option. Those opting for Ossadía begin their journey at high tables, savoring a menu printed on edible paper. This prominent carta plays a key role throughout the meal. From here, guests can see the kitchen where Carlos and his colleague Mery Willis unleash their creativity. A dedicated space allows Ossadía guests to enjoy one of the culinary courses live. Further down the hallway, there is an experiential room with a large table, eight chairs, and unique decor, including a Botero painting. The table displays petit fours and a pincho structure that transforms into a dish, while marine flavors are served in a briefcase and starters in a popcorn machine.
Following his recent success at Gourmet Race and Alicante Gastronómica, where he won the salting competition with his tuna trilogy, Carlos G. Moreno is now focused on upcoming events, including a showcooking at the Torrevieja gastronomic fair and the XI edition of ‘Nos Vamos de Tapas’ on November 15. He is also eyeing prestigious awards, aiming for the Repsol sun and Michelin star since opening Dexcaro & Ossadía in 2021. “It’s my biggest challenge and dream, and I won’t settle for less,” he states, hopeful that the stars will align in the future.
Report by Carlos Catalán Ruz
Article copyright ‘24/7 Valencia’
Dexcaro & Ossadía (Dénia)
Carrer Abu-S-Salt, 1,
03700
Dénia,
Alicante
Tel: +34 633 03 26 14
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