The 3 Star ‘Quique Dacosta’ Experience

quique5Quique Dacosta, born in 1972 in Jarandilla de la Vera, began his professional career as a chef in 1986. In 1988 Quique began working in what we know today as Quique Dacosta Restaurante, originally El Poblet. Today, Quique is recognized around the world for his artistic expression in the kitchen. Not bad for a man who originally came to Denia to become a DJ.

  • Michelin Guide awards three *** to Quique Dacosta Restaurant 2012/2013.
  • Quique Dacosta Restaurante makes the 50 best restaurants in the world list.
  • Best Restaurant 2012-2013 in Europe for two consecutive years through the OAD “Opinionated About Dinning” Fine Dining & FRESH list by the prestigious analyst Steve Plotnicki.
  • Quique Dacosta receives an honorary doctorate in Fine Arts from The Miguel Hernández University.
  • Kitchen TV shows arrive on Spanish television and Quique appears in Masterchef and Top Chef.
  • Quique and part of his team collaborate with EASD Valencia, in one of the best and most important design colleges in Spain. A design Project, led by Quique that seeks to find a close understanding between new professionals of design, and the world of cuisine.

Quique’s message of responsibility to us, as the consumer

At Quique Dacosta Restaurante we work with local produce; we defend it, promote it, and very often revive it. We respect seasonality. We also use products from further afield; we know their origin and exactly how far they have travelled to reach us. We take everything we can from what our own land provides, but we are realistic and do not limit ourselves to the purely local.

We are also aware of the problems of the global food market, of the loss of biodiversity in favour of globalisation and uniformity of consumption, opacity, conflicts of interest, imbalance and a senseless system of subsidies – among many other things.

As consumers, it is our responsibility to be informed, to know where produce comes from, when it is in season, what varieties exist. Clearly, if you want to eat a big juicy steak in Denia where there is no livestock, we can bring it in from elsewhere, and we do just that – but not indiscriminately, nor at any price. People in Madrid will continue to eat besugo al horno, baked sea bream, one of their traditional dishes, using fish from a sea they do not have – but they should at least know where it comes from.

In short, it is clear that the value of food is what it is, and that as responsible consumers, we should not undervalue it.

If we want quality produce, we need to encourage it. We can do this by supporting small-scale producers, farmers who understand and respect the land, sustainable livestock and fishing; and we should always value the work and processes that go into its production, and to the end product. We need to be aware of everything that goes into each orange, prawn or grain of rice that we put in our mouths, whether it comes from nearby or far away. We should seek a balance, make informed decisions and above all, be responsible.


I am ever more convinced of the importance of local produce, of its incalculable worth; but at the same time, leaving a window open to the world is enriching both to the palate and to our own culture and knowledge. I make each ingredient, each technique, each nuance my own; I continue in a language that I have been devising for years – my language, the one in which I speak to my clients through my dishes.” ~ Quique Dacosta

This is a man who has an immense depth to his character. He not only shows an undeniable passion for food, but an undeniable passion for the lack of it too. Quique joined the Restaurants against Hunger campaign – the most significant solidarity initiative in the Spanish catering industry promoted by Acción contra el Hambre [Action against Hunger] – A fight against infant malnutrition, serving ‘dishes that provide the most nourishment’ and, thereby helping to prevent, diagnose and treat malnutrition. Quique sees hunger as “Humanity’s worst disgrace.”

According to the Federación Española de Hostelería y Restauración [Spanish Catering and Restaurant Federation], restaurants throughout Spain waste over 63,000 tons of food per year. With a staggering 800 million people undernourised worldwide, Quique believes that we as individuals have a conscious responsibility to change this, and how society as a whole should do more.

Quique Dacosta seduces diners from around the globe to his Michelin ***Star restaurant in Denia, (a Mediterranean villa with a glass-enclosed pavilion). His creations are a visual treat for the eye – delicious works of gastronomical art, and unforgettable culinary experience.


“A UNIQUE culinary experience you will never forget”

Urbanización El Poblet,
Calle Rascassa, 1, 03700
Dénia, Alicante

Subscribe to our newsletter

To be updated with all the latest news, offers and special announcements.

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Latest Articles

Related Articles