“The technology applied to this kitchen sets it apart”. It is a new space where creativity and gastronomy fuse, and where the cook will perform the research necessary to prepare each of his dishes.

The chef, via the Food Design Lab – a project focussed on innovation and design - has created an innovation space within his kitchen, containing cutting edge materials and components.

The project arose from the chef's desire to create a unique and innovative space at his three Michelin star restaurant. “We've created a multi-purpose kitchen: a futuristic space when the doors are closed, an extremely practical kitchen when all the doors are open …and the closest table to the chef”, states Dacosta.

The idea for the space came from a gastronomy concept: “The Dacosta landscapes”. Table, ceilings and walls merge to eliminate the boundaries between the physical space, its functionality and its decoration. “By paying attention to every detail at the Studio we have amplified everything related to the actual eating experience: atmosphere, food, lighting and sound”, the chef points out.

This season Dacosta inaugurated the Enigma restaurant at the Palazzo Versace Dubai hotel, an exclusive pop-up located in the United Arab Emirates. In addition, he designed a range of professionally inspired domestic kitchens, in collaboration with Porcelanosa, highlighting the excellence of Spanish manufacturing and making the chef an ambassador for the brand worldwide.

After presenting “3. Quique Dacosta”, which adopts the format of a personal diary to recall the days surrounding his being awarded a third Michelin Star, he has now published “De Tapas con Quique Dacosta”, an editorial work with over 80 recipes from his four restaurants, containing a selection of twenty dishes or tapas from each one.

The chef, Doctor of Fine Arts (honoris causa) and included amongst the The World’s 50 Best Restaurants, has converted his three Michelin starred Quique Dacosta Restaurante - holder of the title for the Best Restaurant in Europe for two consecutive years by the prestigious Opinionated About Dining list - into a world reference for Haute Cuisine. Where he suggests Fronteras, the name of the menu he is serving this season in Denia.

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