The last chapter happens at the table

Pep Romany insists he is a farmer who cooks, not a chef who farms. The difference, he says, is where the story begins. And his begins in a wheat field.

At Pont Sec in Dénia, heritage cocas are built from Blat de la Marina flour and local vegetable varieties, then finished over oak wood instead of gas.

For Pep, high cuisine is simply the last visible step in a much longer chain that starts long before anything reaches a plate.