3 Stars and 1 Large Bug: Quique Dacosta is an absolute destination restaurant, and when my wife and I planned a summer trip to Spain it was atop my list. I cannot express how excited (and nervous) I was, but the whole experience left me disappointed. I was very shocked by the service. The worst of it was of course when the Uni shell was removed from our dish and staring back at me was a moving bug / fly stuck in the squid ink, who had clearly been there since the kitchen as it had been plated that way. The staff couldn't bring themselves to even acknowledge it, aside from replacing my dish. No apologies were given. They did comp our water service which was a minor feat but a major slap in the face. This was for dinner service on 16/7/2025. Other than that... read more

Widely considered one of the World's true 'destination' restaurants, the sleepy seaside town of Denia largely known only for its beaches and bounty of fresh Seafood prior to the restaurant's arrival, Quique Dacosta's 2017 menu entitled "DNA: The Search" proved a perfect introduction to the Chef's cooking on Sunday night, the last day of service before a week-long vacation seeing both Quique and his staff in joyous spirits as they presented an "understanding of the kitchen today, the search of a territory: our territory, my territory." Said by some to be progressive and precise while others prefer 'emotive' or immersive in the region by way of food, Quique Dacosta Restaurante's history is an interesting one dating back to the late Eighties when a teenage Quique began working at the restaurant then called El Poblet, subsequent years seeing the self-taught man develop his skills before taking over a decade later and applying his name to the door in 2009, the accolades soon to follow with three stars from Michelin arriving in 2013 and maintained ever since. Expectedly luring in far more guests since its recognition from the Red Guide, this allowing Chef Dacosta to open a new version of El Poblet in Valencia in addition to two more casual restaurants in the same city, it was just past 20h00 that the car was parked on a small street next to the restaurant before being greeted by a man named Didier in a small garden, the longtime Maitre D' taking it upon himself to propose a guided tour of the rooftop garden and recently upgraded test kitchen before offering a seat on the patio where guests are invited to sip Cava and enjoy several snacks including a Soup of Smoked Chiles followed by Mussels in Garlic, Pepper and Onions and pickled Squash with freshly picked King Crab. At this point considered an equal to the likes of Berasategui, the Roca Brothers and Aduriz, the legacy of El Bulli and modernism carried on to some degree in most of Spain's best restaurants though Dacosta seems to be the most committed to maintaining his focus on terroir with every ingredient featured sourced from less than 100km away, it was after a trip through the kitchen that a seat was offered in the dining room dressed in white, flowers and sculpture, the keyholed cloche present on arrival soon removed to reveal two pristine Prawns just as a chalice of Shellfish Bisque was delivered. Known for his embrace of the land and sea around Dénia, everything from the mountains to the shoreline visible from a rooftop garden in which seeds gathered from elsewhere are grown alongside locally caught Octopus allowed to dry in the breeze, course two of the menu featured that very Octopus grilled and served alongside Mullet Roe and Tuna allowed to bask in the flavors of sweetened Seaweed, the highlight of the course a creamy Ling Roe opened up tableside to spread on Papadum with bold brininess that played point and counterpoint with pickled Onions and Raw Vegetables plus a beverage of light Citrus and aromatic Herbs. Continuing to wow by way of diverse textures and bold flavors with thin sheets of Almond overlying tiny Shrimp it was with a complimentary pour of Sauternes that course four was presented, the pairing of Monkfish Loin and Liver painted with acid both luxurious and bracing at the same time while a follow-up entitled "The Cloud, the Cockles and the Razor Clams" was an ethereal breath of the Sea atop tender Shellfish and Salmon Roe. Offering three Grissini with The Cloud, Chef Dacosta reportedly not a fan of Bread despite later choosing present it as a course focusing the diner's attention on the intense sweetness of Corn that had been mashed and piped into a round of Brioche, fans of Crucifers will likely be delighted by a dish called Khaleesi featuring Kale, Broccoli, Quinoa and Fennel while all but the most steadfast vegetarian will be impressed by "The Mount of Olive Trees" focused on the flavors and textures of locally grown Fruit surrounding a fillet of Red Mullet. Saving heavier proteins for the end of the meal, a plate of tender rice with Sweetbreads and a rich Demiglace given added intensity from Cauliflower crisps, Morels and a Black Truffle reportedly foraged from the nearby mountain, the meal's main course was presented as a study of Duck, the Heart grilled and suspended above Offal packed Dim Sum while the Breast, Liver and Legs were presented to the left in a variety of grilled and fried preparations. Taking the same approach to sweets as to savories, the focus on locally sourced ingredients and divergent textures yielding a delectable study of Grapes before concluding in a crispy Biscuit atop Semifreddo-like Honey with a light hint of Rosemary, it was alongside Coffee that several Petit Fours were enjoyed, the Apple-centered "Petals of Roses" a worthy signature, as were those on a rock from the garden and in one of the Chef's cookbooks as a Thank You for making the journey to a restaurant that is truly extraordinary. read more

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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: 1st 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 2nd Act: Tapas Strip of sea bass Pepperwort Dove nest Pesto Moshi of blue cheese and honey aioli Crepe 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 3rd Act: Mains Kefir of Celery, Dill and Vodka Protein of Oyster Gamba. Boiled: Tea of Prawn and Chards Belly "Txipiron" 4th Act: Meat Smoked Mexcal - Grilled Ravioli Garrofo (Butter Beans) Rice "Carnarolli" of Duck beetroot and hazelnut Consomme - Liver Chutney of Mango 5th Act: Desserts Pastisset of sweet potato - pumpkin beignet Cinnamon branch - prunes 6th 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 decor 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. read more

Quique Dacosta - Spanish Near Me - Denia, A

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. http://eatlikeushi.posthaven.com/quique-dacosta-denia-09-2013 read more

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! read more