Quique Dacosta

Not only food but an an amazing experience with a great performance. The food was amazing (apart from the mojito and the octopus). The decorations of the restaurant are very poor. It’s very bare. But the way they present the dishes is very impressive. A picture is worth a thousand words.

Best words to describe this visit: A gastronomic work of art! The synchronicity and attentiveness among the restaurant staff is excellent! Look forward to returning soon!
For more information and photographs from this experience please visit

I’ve driven all over Northern Spain and Denia is as far south as Ive made it so far. This pilgrimage was to make it to one of the greatest restaurants on the Iberian Peninsula. Having spent some time in the Valencia area, I bid my friends farewell and made the trek south. A long drive through down the AP-​7 is fairly scenic, passing through some tolls and having the Costa Blanca to the east. I made it to my hotel on the waterfront also, unpacked, showered and got ready for my epic meal. Denia itself is interesting. It’s what’s a beach ghetto town. It’s a cheap place to see the water but when Burger King is one of the attractions it’s a dichotomy to have one of the greatest Spanish restaurants not too far away. At first I thought I was lost, as the way there showed very little in epicness and more in run down waterfront buildings. But when you get there you know. THe gleam of the white pristine building is apparent. Parking is easy and I think I was near an Indian restaurant? Another dichotomy literally next door.
You’re greeted by some very friendly staff managed by one of the greatest Maitre D’s I’ve ever met, Didier Fertilati, A Frenchman who’s done time at the Fat Duck, one of the UK’s premier dining destinations. His staff come from places like Diverxo Madrid and other multi starred Michelin restaurants so the hospitality level was going to be off the charts.
You start out in their patio area, where you start off with some snacks and a drink. Then you’re escorted inside to commence with dinner. At the time there were two menus: «Universo Local» and «Made In The Moon» with the former being some of the classic and traditional dishes of El Poblet to Quique Dacosta and the latter being all the modern cooking moving forward. I went with the latter as it was the bigger menu and also all the things that makes Chef Dacosta’s current cooking. It went as follows:
1^st Act: Snacks
Gin and Tonic of apple
Petals of roses
Roots of boletus
Dubonnet leaf
Dry Leaf of sweet corn
Leaf of herbs in vinegar
Apple Leaf
Chestnut Leaf
Stones of Parmesan cheese
Tomato in vinegar
Tomato in dry vinegar
Raim del pastor
Lichen
Dulse seaweed with Codium emulsion
Sea snail
2^nd Act: Tapas
Strip of sea bass
Pepperwort
Dove nest
Pesto
Moshi of blue cheese and honey aioli
Crêpe of strawberries
Almond’s Crystal
Hot ice cream
Apple tart
Ravioli of beetroot
Mediterranean Taco
Cocoa of sweet corn
Pine, Pinions, and Resin
Pig’s Marrow abd Crumble
Iberian Explosion
3^rd Act: Mains
Kefir of Celery, Dill and Vodka
Protein of Oyster
Gamba. Boiled: Tea of Prawn and Chards
Belly «Txipiron»
4^th Act: Meat
Smoked Mexcal — Grilled Ravioli
Garrofo (Butter Beans)
Rice «Carnarolli» of Duck beetroot and hazelnut
Consommé — Liver
Chutney of Mango
5^th Act: Desserts
Pastisset of sweet potato — pumpkin beignet
Cinnamon branch — prunes
6^th Act: The Magic Box
Chocolate Tree
As you can see the menu is large and whimsical. As were the presentation and flavors that you get. It’s modernist intellectual food at its most progressive. I guess they say that Quique Dacosta is one of the prime candidates for the El Bulli throne. Im inclined to agree. It’s like eating at a magic show and you have no idea what’s happening next. The food is delicious but it is definitely something you have to figure out if you like or not. No one has food references like this growing up. It’s entertainment in food form but it is magical. The room, the décor is also whimsical in the same manner. Chef Dacosta loves the jester and it shows. I had a conversation with him translated by Didier and then got a look at the kitchen during breakdown and the research and test kitchen where the ideas are thought out. It’s quite the amazing place. It’s just strange that it’s in a place where it sticks out like a sore thumb but is also remote enough where it makes for an amazing destination.

A very extensive dining experience which was helped by the addition of a few complemtary tapas from the Modern menu. I’m not sure what El Bulli was like, but if this is anything to draw by then the experience and excitement is what it is all about. There are stand-​out dishes that work purely on flavour (although not many) and the best prawns that I will never find cooked the same way anywhere in the world. But it’s more about the collection of dishes, the progression of the meal and the knowledge you won’t find this cooking anywhere else in the world.
I’d consider going one more time (if in the area) for the Made in the Moon menu, but couldn’t see myself going back again and again. That’s probably a reflection of my changing food preferences rather than anything else. It’s an experience worth having nonetheless.

38 Platos. Muy interesante.
Llegas y te hacen entrar en una acristalada sala con sofás y mesas bajas de salón, todo blanco. Precioso. Te ofrecen algo para beber y te entregan la carta, una especie de cuadernillo que contiene por un lado la filosofía del Chef y algo de historia del restaurante…¡y por el otro un bloq con un boli para que tomes apuntes!
Ya sabes que no estás en un lugar cualquiera.
Hay dos opciones de menú: «UNIVERSO LOCAL» y MADE IN THE MOON”. Mi mujer y yo nos decidimos por la que está «hecha en la luna» que es la innovadora.
Este menú se compone de 6 «actos» (como las óperas o las obras de teatro).
– Snacks: Gin toníc de manzana, pétalos de rosa, raices de ceps…
– Tapas: Tiradito de corvina, rompepiedra, nido de golondrina, pesto…
– Platos: Berberechos con kefir de apio, eneldo y vodka, proteina de ostra, gamba hervida…
– Carne: Mezcal ahumado — ravuioli a la parrilla, garrofó de conejo, arroz «carnaroli»…
– Postres: Selva negra.
– La caja mágica: Crocante de almendra, trufa al ron…
Después de los Snacks ya se pasa al restaurante. Mesas blancas en un salón en tonos blancos y gris muy claro. El úníco color y la atención se lo van a llevar los platos.
El Chef, Quique DaCosta pasa a saludar a los comensales… queda claro que estamos «invitados» a comer en su casa y que esto es verdaderamente especial.
No voy a comentar ni mencionar todos 38 platos que recibimos para no estropear la sorpresa. Mis preferidos fueron el Líquen, Moshi de quesos azules y alioli de miel, el taco mediterraneo y la gamba (¡de Denia!) hervida con su te de bledas.
Y mis menos preferidos; el higado de pichon, el garrofó de conejo y el helado caliente (qué manía ahora con el helado caliente).
El Vino. Te dejan en la mesa dos gruesos «tomos» de la carta de vinos, uno para champagne, cavas y espumosos y otro para los vinos. ¡Mil referencias para elegir! Después de tomarnos nuestro tiempo y con la ayuda del sumiller José Antonio Navarrete acompañamos este increible menú con un vino tinto de Alicante, ecológico sin sulfitos, «Los Cipreses de Usaldón» del 2010. Un acierto.
Está todo muy bueno y son muy interesantes las formas de presentación. Habia algún sabor que no me encajó pero el único PERO así en mayusculas es el precio. Por el mismo importe puedo volar a Londres comer en un restaurante medio, dormir la noche y volver al día siguiente. Pero claro, si quieres conocer de primera mano cual es la absoluta vanguardia en este momento de la cocina en España, tienes que ir a QUIQUE DaCOSTA y verlo y probarlo tu mismo.
No le pongo la quinta estrella por su elevado precio, aunque entiendo perfectamente las razones por las que tiene que cobrarlo.