The story
Located in Dénia, the three-Michelin-starred Quique Dacosta is a masterclass in creative Spanish cuisine. The restaurant is deeply rooted in its coastal territory, focusing on high-quality fish and seafood to deliver what creator Cosa mangiamo oggi? aptly described as "a crescendo of flavors." With exceptional service and a theatrical atmosphere, it is a must-visit destination for those seeking a refined Mediterranean experience that honors local traditions.
The tasting menu showcases Dacosta’s technical precision through a wide range of preparations. Diners can expect everything from delicate raw dishes like the Oyster Pearl to composed plates such as the Bogavante con Caviar y Tempura and the signature Fideuà de Navajas. Each course reflects an imaginative approach to regional ingredients, culminating in thoughtful desserts that perfectly round out this impressive culinary journey.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 16 dish mentions say about the food
Reviewers rave about the Polvorón, a show-stopping savory-sweet crumble, capturing the restaurant’s vibe as a masterclass in theatrical, avant-garde Spanish cuisine.
“You have the sensation of holding a cloud in your hand. It's a very strange feeling because you put it in your mouth and it vanishes like air. Buttery outer shell, like Pepino's penguin, so we understand each other, right? I mean… Inside there is a soft cream, room temperature, sweet with vanilla.”
What creators say
1 creator has covered Quique Dacosta. Most active: Cosa mangiamo oggi?
A fantastic Spanish creative cuisine experience strongly rooted in the territory, with a crescendo of dishes and a memorable visit from the chef; worth the trip from Valencia.
Dishes mentioned
Dehydrated Tomato
The outside is very hard, not brittle. I already imagined myself messing things up. Very crunchy on the outside, acidic, creamy, fatty. It's very good. In this first bite you had the fatness of mayonnaise and the acidity of the surface drop of rice vinegar which was a perfect combination with the Champagne.
Blanc y Negre
How good is this wafer. Can I brush up one of my great classics? How enjoyable. It is an extremely greedy and tasty dish presented white as if it were something neutral. And instead something that… has character, it strikes you a lot. Not only the hot-cold but also the personality with the minimalist presentation par excellence.
Boñuelo de Calabaza y Trufa
The girl who serves us warned us, careful because it's liquid inside, don't make a mess. I'm terrified. Oh well, but it's like a cream croissant. I am world champion. It is exactly the effect of the custard inside the pastry. But this one is hot. It's not custard, it's pumpkin cream. The outside, on the other hand, is crispy fried. It's sensational.
Salazones de Pescado
I really like this journey inside the sea and I really like how the centerpiece makes you immerse yourself in this atmosphere. Beautiful! When dishes are like this you struggle to rationalize why you like them so much. Good, good, good.
Tuna Marrow
This is tuna marrow. It's very savory but it's tasty and at the same time, I know it's an oxymoron, guys, it's also delicate. Is it an oxymoron? Wasn't it marrow? This looks very hard-core, guys, actually. It's a flavor jelly.
