QUIQUE DACOSTA
Quique Dacosta first discovered his passion for food at 14 years old, when he took a job pot washing in a bistro kitchen. It was here, that he immersed himself in books and fell in love with cooking. Now, over 30 years later he has three Michelin Stars under his belt and is on the list of the 50 best restaurants in the world.
Born in 1972 in Jarandilla de la Vera, Spain, Quique Dacosta has always taken an interest into different cuisines as well as the traditions of his own. In 1988, he started working at El Poblet, the restaurant he now owns. Initially offering Castillian food and later serving a selection of local seafood, Dacosta used his culinary knowledge to create a new Valencian Cuisine. For him it was about using local products but with a window open to the world, the culture of other countries and their cuisines.
It’s this attitude towards his cooking that has led to his ever growing collection of awards. From Best Chef of the Year to Best Restaurant in Europe and in 2013 reaching number 26 on the prestigious list of ‘The Worlds 50 Best Restaurants’ by Restaurant magazine.
One thing is for sure that it’s definitely worth a visit, for more than just the food. The unique dining experience makes it one to remember. In particular, with the new ‘DNA – The Search’ menu.
The menu is set to represent the search of territory with no boundaries, creating a unique, gastronomically imaginative, innovatively cutting-edge sensory experience. With this in mind, Dacosta is taking a tour of Europe, in search of lost or forgotten flavours and cooking methods.
The tour, named “Cooking up Friendship” was for Dacosta to encounter a more authentic, personal, demanding and committed cuisine. First on the tour was ‘De Librije’ in Zwolle, Holland. Here, three star Michelin chef Jonnie Boer and Dacosta collaborated to create a 10 course dinner. Two distinct teams but the same passion and motif.
Next was Schauenstein Schloss in Switzerland. Here Dacosta believed he returned with a ton of memories, techniques, products and ways to interpret cuisine. It’s these moments that give an insight into the creation of the new menu. Creating something truly spectacular by a man with enough passion to feed the world.
You can make a reservation to dine at Quique Dacosta here: http://en.quiquedacosta.es/
Or why not have a read of his reflection of his tour here: http://en.quiquedacosta.es/ver/28/magazine.html