The chef, winner of three Michelin stars, broadens his culinary offer in Valencia with a new concept focused on product-based cuisine

VALENCIA, Wednesday 14 November

Tomorrow, 15 November, Quique Dacosta, winner of 3 Michelin stars, will open the doors to Llisa negra, his new culinary concept in Valencia. With this "Product-Based Cuisine" restaurant, he is broadening his culinary offer in the city.

Llisa negra is located on Calle Pascual y Genís, number 10, in the heart of the city’s historic downtown. With seating for 60 guests, it also has a space for events and a special table that makes the restaurant a Krug embassy.

Llisa negra's cuisine is simple and direct. The grill, embers and fire take center stage in pampering the product. The kitchen is live, and clients can observe it from their table.

The menu offers a selection from nearby markets and others with excellent products. Thus, one can enjoy shrimp boiled in seawater or Josper style, grilled prawns, grilled Dénia octopus leg or grilled marinated ray, in addition to other high-quality products.

Served in its essence, clients can choose how to accompany their dish with different sauces and garnishes. For example, one can enjoy a Rubia Gallega roast steak with mashed potatoes, or a grilled cod with asparagus, grilled artichokes or pepper tatin.

Quique Dacosta is bringing his passion for salt to Valencia, including salted dishes on the menu. In 2018, these dishes enjoyed huge success at his 3-Michelin star restaurant located in Dénia (Alicante).

The wine menu matches what the kitchen has to offer. Manuela Romeralo, sommelier and manager of Quique Dacosta's restaurants in Valencia, has selected the wines whose nuances make them the best to accompany these traditional, easy-to-recognize recipes.

For Quique Dacosta, "Llisa negra provides for experiencing many different moments: a family celebration, a work lunch, an intimate dinner or a meal amongst foodies. There is a product for every occasion, always at a one-of-a-kind table and setting."

The ambiance, by interior designer Silvia Bellot, manager at Mediterranean Nomad, aims to make the client feel welcomed and comfortable. Llisa negra's design, steeped in the same philosophy as its cuisine, is a display of natural exquisite simplicity. Pure materials are interpreted from a new perspective. The Mediterranean shows through in traditional details and textures, a part of our memory, brought forth in a contemporary and cosmopolitan style in a city more open than ever.

Reservations are open and can be placed both on the restaurant website www.llisanegra.com or by phone. With the upcoming holidays in mind, Llisa negra is preparing a special Christmas menu and a nonpareil soirée to bid the year farewell.

Quique Dacosta is also owner and creator of El Poblet, a restaurant with a Michelin star, and the restaurants Mercatbar and Vuelve Carolina in Valencia.

As of today, he is known around the world for his artistic expression in cuisine. He has become a chef who uses his culture, territory and lifestyle as a symbol of quality, innovation and tradition.

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