Bruno Ruiz

Bruno Ruiz understands cooking as a way of telling the story of the territory. His proposal is born from the Mediterranean, from local produce and from memory, but it is expressed by way of a free, contemporary and deeply personal perspective.

Trained alongside great references of Spanish gastronomy such asthe Roca brothers, Martín Berasategui and Pedro Subijana, Bruno created a cuisine in which technique, creativity and intuition are always placed at the service of taste.

In 2018 he won the International Red Prawn Competition of Dénia with his creation “Gamba Bajo Cero,” consolidating a special bond with the gastronomy of the Marina Alta.

He currently runs the kitchen of Aticcook, in Dénia, where he promotes terraces, local produce and traditional tastes from a inquisitive, modern perspective. A cuisine that seeks to surprise, but above all to excite.