El Poblet
Chef-owner Quique Dacosta hails from the coastal village of Dénia (famous for its shellfish) and rose to fame as one of Spain’s most provocative young chefs. His philosophical writings deconstruct the traditions of seafood cuisine in eastern Iberia and then reconstruct them to match a contemporary avant-garde aesthetic. That all sounds very high-falutin’ and has certainly made him the darling of critics, but he can also walk the walk, and his radical cuisine looks beautiful, tastes deliciousand is reasonably priced for a Michelin two-star. (The Dénia restaurant has three.) This contemporary dining room in the heart of the city features a choice of two levels of fixed menu featuring local delicacies like Albufera crab or blue duck meatballs and artichokes on Senia rice.
Chef-owner Quique Dacosta hails from the coastal village of Dénia (famous for its shellfish) and rose to fame as one of Spain’s most provocative young chefs. His philosophical writings deconstruct the traditions of seafood cuisine in eastern Iberia and then reconstruct them to match a contemporary avant-garde aesthetic. That all sounds very high-falutin’ and has certainly made him the darling of critics, but he can also walk the walk, and his radical cuisine looks beautiful, tastes deliciousand is reasonably priced for a Michelin two-star. (The Dénia restaurant has three.) This contemporary dining room in the heart of the city features a choice of two levels of fixed menu featuring local delicacies like Albufera crab or blue duck meatballs and artichokes on Senia rice.
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