Archive for the 'Quique Dacosta (2)' Category

Quique Dacosta Lunch

quique dacosta patio sun room

Well rested after a fantastic dinner the night before and coming off a solid breakfast and a swim in the sea, Rocky and I set off for round two at Quique’s(click here for round one). We were given the option again to begin our meal outside, but we thought the heat was a little much to enjoy our opening snacks on the patio, so we posted up in the adjacent sun room to get started.

quique dacosta forceps

A few minutes later, with tweezers and a glass of cava in hand, we were ready to roll. Since a lot of dishes were repeats from the previous night’s dinner, I’ll be brief.

Act 1: Appetizer.

quique dacosta cheese sticks

Stick of smoked and fried cheese.

quique dacosta pancetta steamed bun

Marinated Pancetta.

quique dacosta oak rind broth

Broth of oak barrel and Barceló “Imperial” Rum. Oak rind.

quique dacosta murex sea snail

Purple Dye Murex (sea snail). These sea snails were much bigger than the last ones with a more distinguished taste.

quique dacosta sea currant

Currant of the sea at moment. The broth was different this round. It had a cleaner, less sea-watery flavor.

quique dacosta blood orange endive

Mini endive and blood orange.

quique dacosta raim of pastor

Raïm of Pastor.

quique dacosta seafood chips

Calamari rings. Octopus. Parsley and garlic Sea weed. They switched these up on us a bit. The calamari and octopus crisps replaced the star fish and sea urchin listed on the menu. They were all much crisper than at dinner, likely because the day was much less humid.

Once again, it was time to move the show inside.

Act 2: Tapas

quique dacosta bloody maryMary.

quique dacosta pepperwort

Pepperwort. Again with mackerel. Though they told us the oil of any blue fish will have the same spice-neutralizing effect.

quique dacosta cereal paper

Paper of Cereals.

quique dacosta dove nest

Dove nest.

quique dacosta almonds

Almonds. Almonds prepared into gelee, oil, and slivers. Very clean, light flavor.

quique dacosta strawberry crepe

Strawberry and vinegar crêpe. Strawberry ‘crepes’ with sliced berry and mint. Incredible. Spectacular little bites. The mint really set it off.

quique dacosta campari apple tart

Apple tart and Campari.

quiqiue dacosta cuttlefish turnip wasabi lime pie

Cuttlefish, lime, wasabi and white turnip pie. With flying fish roe. Mild spice, good textures, and clean, distinct flavors. Rocky said: ‘That’s awesome! Way better than what I had at that other place.’ I’m still not sure which other place she was speaking of.

quique dacosta paprika pork jowls

Pork jowls and Paprika.

quique dacosta red pepper watermelon

Red pepper. Once again, the pepper was watermelon. Still brilliant.

quique dacosta iberian ham cococha

Cococha of Iberian ham and pilpil sauce.

quique dacosta smoked bread

Smoked bread. For the ‘cococha’.

quique dacosta foie gras cubalibre

Cubalibre of Foie Gras, Rum Barceló Imperial. Still rockin, but much smaller than before.

quique dacosta bread service

Bread Service. To accompany Act 3. Again with: traditional, parmesan, pesto, white truffle, and soppressata.

Act 3: Mains.

quique dacosta tomato ice

Tomato. As beautifully savory as before.

quique dacosta cocopinut

quique dacosta margarita

Cocopinut – Margarita. Regarding the ‘Cocopinut’.. Well.. Hmm.. I don’t know if interesting is the right word.. Maybe bad? I tried to find pleasure in the coconut-peanut-lime concoction, though it eluded me. Sadly, this was among the worst bites of the trip for me. As for the ‘Margarita’.. a necessary refreshing bite.

quique dacosta tiger nut horchata

Horchata and Tiger nuts. This plate emphasizes the awe in awesome. Light, chilled cocoa butter encapsulating creamy foie gras floating in truffle cream with slices of tiger nuts. Nutty, earthy, sweet, and rich with fun texture play. A big winner.

quique dacosta tiger nuts

What’s a tiger nut? Our server brought some out to try, but said we wouldn’t like them. Fibrous, crunchy, and watery, I found that chewing them through was sweetly rewarding and I ate them all.

quique dacosta red prawn

quique dacosta red king prawn from denis

Red king prawn from Dénia. Tea of king prawns and chards. I was floored again by the excellence of the prawns themselves as well as their preparation, simply lightly cooked in seawater. Alongside was a ‘tea’ made from prawn shells, though it had a consistency closer to a bisque, which was amazing as well.

quique dacosta eel

Eel. Pieces of fresh eel served with faux baby eels(which are popular in the area when in season) made from what seemed to be pasta. A very rich dish. Rocky was mainly excited for the small garlic chip garnish.

quique dacosta oyster and dew

Oyster and dew. This dish was the bomb. Normandy oysters with oyster gel and yuzu flying fish roe. Wonderfully intense oyster flavor complemented with citrus and salinity. The tiny popping roe was a fun supplement to the texture.

quique dacosta cow heart

Cow heart. A fantastic little dish. Thin sliced beef over a bun filled with warm stock(one of those exploding one-bite scenarios). In Midwest terms: it tasted like nice sliced roast beef on top of a fritter filled with jus.

quique dacosta pigeon service presentation

The seven services of the pigeon.

quique dacosta roasted pigeon

quique dacosta pigeon liver

(1) Roasted. (2) Liver. The dish with the foam/mousse had a good cashew and mushroom taste. The liver was very strong flavored, almost too much so, but the sauce around it was nice.

quique dacosta pigeon sweet corn tartlet

(3) Sweet corn tartlet. This was damn delicious. I think it fit into the pigeon tasting in that the bird’s diet is heavy on corn.

quique dacosta pigeon breast on sprout

(4) Breast on sprout. The breast was cooked spot-on and had a great radiating flavor. The grains and sprouts were a delightful accompaniment.

quique dacosta pigeon consomme

(5) Consommé. A glass of pigeon consommé to sip along with the pigeon service. It was okay, but nothing too great on it’s own.

quique dacosta pigeon rice

quique dacosta pigeon liquorice orange rice

(6) Rice of pigeon, liquorice and orange. Another super-rich rice dish, though more manageable than the previous night’s rice plate. The orange and herbaceous licorice brightened the richness of the densely pigeoned grains.

quique dacosta pigeon mango chutney

(7) Chutney of Mango. Small, barely ripe mango pieces with a nice, solid crunch served with vanilla and mango gelee. Nice when paired with the flower petals, and extraordinary when bit with the mint. Not quite cohesive as part of the pigeon service, but nice to bridge the gap into desserts.

Act 4: Desserts.

quique dacosta blood orange rose yogurt

Iced yoghurt, rose aroma and blood orange. Oh wow. The rose essence was like a punch in the face(in a good way). A juicy orange slice hidden underneath was a good surprise.


quique dacosta sweet potato biscuit

quique dacosta squash donut

quique dacosta valence cocktail michael jackson

Biscuit of sweet potato. Squash donut. Cocktail (Michael Jackson). A moist pastry with sweet potato mousse and cinnamon. The squash donut was yummy with smooth pumpkin filling. A cocktail of Arrope, black vodka, coffee liquor, bitter chocolate, and orange zest. I guess I don’t know why ‘Michael Jackson’ was parenthesized on the menu.

By this time the day had cooled a little and we relocated to the patio to finish up.

Act 5: The Magic Box. The Tree.

quique dacosta magic box the tree

Macaron of chocolate. Chocolate marshmallow. Rocher of chocolate. Pompon of dry fruit. Chocolate caviar. Red fruit crystal.

Some wines we were served:

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Having a meal at Quique Dacosta is like taking a culinary tour of the Costa Blanca. Quique’s understanding and employment of his local bounty is astounding. Though he already has a fair amount of accolades, I’m sure Chef Dacosta is just getting started into his prime years. I look forward to returning for another few rounds next time I’m in Spain.

Date of visit: September 19th, 2012

Quique Dacosta. Ctra. Las Marinas, Km. 3. Dénia, Spain. +34 965 784 179.


Quique Dacosta, Dinner

For a number of years I had wanted to visit Quique Dacosta’s eponymous restaurant(formerly El Poblet), but sadly, I had to scratch it from a few different itineraries for a few different reasons. So when I started piecing together Rocky’s and my euro-dining-trip this past fall, I made it one of the prime pivot points. And as long as we were making our way to Denia, Spain, I figured we may as well double-up. This post covers dinner from our first night in Denia. Click here for the next day’s lunch at Quique.

We drove into town after a few days in Valencia, played in the sea for bit, then walked along beach to dinner. We were encouraged to ‘start with the MENU “LOCAL UNIVERS” tonight then have the MENU “MEDITERANIAN FLAVOR” for lunch tomorrow’. We started our meal on the restaurant’s patio. It was a little humid, but overall beautiful.

Act 1: Appetizer.

quique dacosta cheese stick

Stick of smoked and fried cheese. These cheese sticks had an impressively delicate casing. The flavor was great, though a little sweet for a first bite.

quique dacosta marinated pancetta

Marinated Pancetta. Beautifully thin cuts of pancetta draped over steamed buns. Rocky exclaimed ‘Knocks the socks off David Chang’s’.

quique dacosta oak rind broth

Broth of oak barrel and Barceló “Imperial” Rum. Oak Rind. The oak rinds were light and crisp with a nice toasty smoke flavor. They were set off by an amazing savory consommé.

quique dacosta purple murex snail

Purple Dye Murex (sea snail)A very meaty sea snail served in a shell with a sweet broth to finish.

quique dacosta sea currant

Currant of the sea at moment. The broth had a strong sea/salt water flavor. The ‘sea currants’ had a great snap and were fun to eat.

quique dacosta blood orange endive

Mini endive and blood orange. Wonderful pairing of bitter flavors and acid. Brilliant use of citrus.

quique dacosta rain of pastor

Raïm of Pastor. Raïm of Pastor, which is found throughout the Valencian region, lightly pickled. These had a good crunch and nice briny taste.

quique dacosta seafood chips

Star Fish. Sea Urchin. Parsley and garlic Sea weed. Three different sea themed rice crisps, each flavored with their respective inspirations. The stars had a savory powder that made me think of SpongeBob Doritos. The sauce on the urchins was great. The parsley chips tasted like a snack an old roommate of mine used to have shipped from Japan. Sadly, the crisps weren’t terribly crispy, likely due to the humidity they were served in.

That concluded ‘Act 1’, and we moved inside for the remainder of the meal.

Act 2: Table of cured fish.

quique dacosta delicatessens

Delicatessens. (Bonito, ling fish, sea bass, dry octopus) A plate of salt-cured and dried sea fare. The bonito was like a fish jerky. The ling fish, or mullet, roe had a good gummy chew with a bitter finish. The sea bass roe was delightfully salty. The cured and flamed octopus had a nice strong char.

quique dacosta cereal paper

Paper of Cereals. A thin cracker of grains to accompany the cured plate.

quique dacosta pickled onion

Pickled onion. Acidic allium bites were great between the dense salty fish and roe.

quique dacosta fig

Fig. Dehydrated fig crumbles in rice paper packets. They tasted like fig flavored Lucky Charms marshmallows.

Act 3: Tapas.

quique dacosta bloody mary

Mary. Though I don’t like the taste of Bloody Marys, this little dish was impressive. An amazing thin shell holding in remarkable Bloody Mary flavor. Alongside a lovely slice of celery.

quique dacosta pepperwort

Pepperwort. We were instructed to first eat the leaf and the fish together, but to save a piece of the leaf to eat alone. On its own, the leaf had a crazy horseradish/wasabi type spice. Though with the mackerel, the spice was neutralized by the fish’s oil.

quique dacosta dove nest

Dove nest. Faux eggs set in nests. Based with yolks and flavored with truffle and olive. The smooth texture of the eggs were great against the crispy nests.

quique dacosta campari apple tart

Apple tart and Campari. The apple cake had a fun disappearing quality. The small flower gave a pleasant mellowing chew to balance the in-your-face bitterness of the Campari granite.

quique dacosta paprika pork jowls

Pork jowls and Paprika. The crisps underneath had a little sweet that was good with the melt-away fattiness of the pork jowls.

quique dacosta red pepper

Red pepper. ‘Piquillo peppers’. My first comment after trying this was ‘It tastes like watermelon’. When we were asked what we thought it was, I nailed it. Dehydrated watermelon with mustard seeds.

quique dacosta cococha

Cococha of Iberian ham and pilpil sauce. I wish I had been familiar with Cococha(a fleshy part of the jaw of cod) before trying this faux version so I would have had more appreciation for it.

quique dacosta smoked bread

Smoked bread. To accompany the ‘Cococha’.

Act 4: Mains.

quique dacosta tomato water

quique dacosta dried tomato water

The water of dried tomatoes. Fantastic ice flavored with sun dried tomato. Great restrained savory taste.

quique dacosta cuba libre

Cubalibre of Foie Gras, lemon, rocket salad with Rum Barceló Imperial. A gel of Coke, rum, and lemon, emulsified with foie gras. This was a big, rich wow. I think the acid from the Coke kept it from being too over the top.

quique dacosta haze

quique dacosta the haze

The haze. A striking compilation of peas, pork, and mushroom served over aromatic moss and pine. The ‘fog’ added the to the idea of a walk in the forest.

quique dacosta prawns

quique dacosta king prawns

Denia Red king prawns. This was our first encounter with Denia’s famous prawns. Since we were going to have the menu preparation of prawns the next day, they were served to us very simply: boiled in seawater, accompanied by sea salt. Meaty, sweet, exquisite.

quique dacosta mullet

quique dacosta red mullet

Red mullet with incrustation of its guts with eucalyptus. A very meaty piece of red mullet dressed with a killer sea urchin sauce. Topped with flat beans tossed in eucalyptus oil.

quique dacosta rice senia ashes

Rice Sénia, ashes. Black Senia rice with black truffle and braised pigeon liver. Holy smokes. This was intense; probably the hardest hitting dish of the trip.

quique dacosta bread service

Bread service with Act 4. Five flavors of breadsticks: traditional, parmesan, pesto, white truffle, and soppressata.

Act 5: Desserts.

quique dacosta citrus fields

Citrus field. Various local citrus treated and presented in various ways. Lovely variations of tastes and textures.

quique dacosta milk

quique dacosta milk dessert

Milk. A solid milk skin served over gelato and pastry.

quique dacosta the tree

The Tree. Pompon of dry fruit, chocolate caviar, both served in rice packets. Red fruit crystal.

quique dacosta magic box

The Magic Box. Soft chocolate macaron. Chocolate and passionfruit marshmallow. Chocolate Rocher with nice crispies inside.

Quite an amazing first meal we had at the hands of Quique Dacosta and his team. To see what they served us for lunch the next day, click here.

Some wines we were served:

quique dacosta winequique dacosta winequique dacosta winequique dacosta winequique dacosta winequique dacosta winequique dacosta winequique dacosta winequique dacosta wine

And Rocky wants to make sure anyone that actually finds this page and scrolls this far down knows that she caught a small lizard on our walk back to the hotel.

quique dacosta lizard

Date of visit: September 18th, 2012

Quique Dacosta. Ctra. Las Marinas, Km. 3. Dénia, Spain. +34 965 784 179.