Produce
We work with fishermen, growers and shepherds we know by name. If something does not arrive, the dish does not go out: the menu follows nature, not the other way round.
Chef's table & tasting menus
Philosophy
A small restaurant on Les Marines in Dénia, between the sea and the Montgó, cooking the landscape around it.
Time
We ferment, cure and age in-house. Some preparations start weeks before you sit down; others are finished in front of you.
Room
Twenty-eight seats, an L-shaped counter and a team that tells you where everything comes from. No rush, no second sittings.
The chef
Joan Sastre
Joan Sastre is the chef at Bagatge. The cooking starts from the memory of the region and contemporary technique, and is rewritten every season with what comes in from the orchard and the fish market.
We are not trying to surprise you. We want you to recognise the taste of something that was always here.
The room
28
Twenty-eight seats: an L-shaped counter with ten stools and three tables for four that extend to six. One lunch and one dinner service.
Team
- KitchenJoan SastreChef
- KitchenName SurnameHead chef
- Dining roomName SurnameRestaurant manager
- CellarName SurnameSommelier