I've driven all over Northern Spain and Denia is as far - Quique Dacosta Dénia - Buy Reservations
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😍 5/5 - I've driven all over Northern Spain and Denia is as far
By 👻 @Kim N., 01/18/2015 3:00 am
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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: SnacksGin and Tonic of applePetals of rosesRoots of boletus Dubonnet leafDry Leaf of sweet cornLeaf of herbs in vinegarApple LeafChestnut LeafStones of Parmesan cheeseTomato in vinegarTomato in dry vinegarRaim del pastorLichenDulse seaweed with Codium emulsionSea snail2nd Act: TapasStrip of sea bassPepperwortDove nestPestoMoshi of blue cheese and honey aioliCrepe of strawberriesAlmond's CrystalHot ice creamApple tartRavioli of beetrootMediterranean TacoCocoa of sweet cornPine, Pinions, and ResinPig's Marrow abd CrumbleIberian Explosion3rd Act: MainsKefir of Celery, Dill and VodkaProtein of OysterGamba. Boiled: Tea of Prawn and ChardsBelly "Txipiron"4th Act: MeatSmoked Mexcal - Grilled RavioliGarrofo (Butter Beans)Rice "Carnarolli" of Duck beetroot and hazelnutConsomme - LiverChutney of Mango5th Act: DessertsPastisset of sweet potato - pumpkin beignetCinnamon branch - prunes6th Act: The Magic BoxChocolate TreeAs 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.
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