Quique Dacosta Restaurante

Quique Dacosta, owner of the 3 Michelin-star restaurant bearing his name, was destined to be a chef. He started cooking at 14, working in a local pizzeria and studying French cookbooks. In 1986, he began working at the restaurant in Denia, the Mediterranean port city in eastern Spain, which he now owns. Today, his cooking pays homage to fish, seafood and rice dishes.

Dacosta has always been influenced by art and architecture, and his food reflects his love for both. Earlier this year, Dacosta launched a 4-act menu. Act 1 is inspired by the local area and includes bites of Valencian ratatouille, mackerel and tomato salad.

Act 2 is inspired by the sea and features delicacies, such as corals of nori seaweed and rice and red tuna belly. Traditions are behind Act 3, where guests enjoy the sang amb ceba - a traditional Valencian dish usually made with chicken or pork-solidified blood - duck pickled onion in beet, and Elche pomegranate. The final act, 'Sweet Beauty', features cortex of carob, morels and Mediterranean pine.


Don't forget to choose your wine from a 1,500-strong handwritten menu card. iBuen provecho!