Evolution and Origin
Avant garde cooking is as technical as ever, but it's less apparent
Interview with Le Monde
There is more to spanish gastronomy than the Basque Country and Catalonia. In Denia, Southern Valencia, Quique Dacosta surprises with modern local cuisine, rewarded with the three Michelin stars and described passionately by its creator.
Quique Dacosta, a dandy in the kitchen
State-of-the-art in the kitchen and classic in attire, we discuss style and gastronomy with the Cáceres native, who through his own merits has become the standard-bearer for our cuisine.
Dacosta 2016 Launch
Boundary cuisine. We cook at the boundaries of flavour, concept and technique. The ones that allow us to take certain risks and to push the limits established by our memories.
De tapas con Quique Dacosta
His new book
In his fifth book, the chef publishes 80 recipes from different concepts that unite tradition, innovation and the avant-garde.
Quique Dacosta, evolution and creativity 2016
El País says: “Quique Dacosta celebrates 26 years in the profession. Interestingly, the menu with which he has just inaugurated the season might be one of the most suggestive of all the ones I have sampled throughout his brilliant creative career.”