Pont Sec, Mediterranean restaurant in Dénia, Spain.
Pont Sec is a Mediterranean restaurant in Denia that serves traditional seafood and local specialties such as herb cocas and cured octopus. The establishment features both indoor and outdoor dining areas for varied dining experiences.
The restaurant preserves cooking methods from the Mediterranean coastal region, particularly in the preparation of rice dishes and traditional stews like putxero. These techniques are deeply rooted in regional culinary tradition.
Chef Pep Romany leads the kitchen and showcases local cuisine through dried octopus and herb-based flatbreads from Valencia. Diners experience dishes that have been prepared along the Mediterranean coast for generations.
The restaurant is open year-round with lunch service daily and extended dinner hours on certain evenings. Both indoor and outdoor seating are available, allowing guests to choose based on weather and preference.
The establishment received support for electric vehicle acquisition through the MOVES III program, demonstrating commitment to sustainable operations. This initiative highlights the restaurant's dedication to environmental responsibility in hospitality.
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