The Fronteras menu at the three Michelin-starred Restaurante Quique Dacosta in Denia where Dacosta explores his understanding of the kitchen today as the theme of 2016:
1st Act
Rice liquor quinine and emulsion of yuzu
Chinese orange
Cocktail of cockles
Carbon of pericana
Raim de pastor and kalanchoe
Piadina of fermented corn, red tuna and dashi vinegar
Moruno pig nose
Almond nougat
2nd Act
Dry octopus
Roe of mullet
Torta of ling roe
Red tuna belly rested between sugared kombu and mechoui
Onion in vinegar and cumin popadom
3rd Act
Crushed and dried tomato
Fish lemon and half lemon
Langoustine on the grill, green curry, avocado and corn
4th Act
Coca of peas and onions in apple vinegar
Green grapes and mezcal
Cold soup of cucumber with marbles of vegetable water
J. Sendra rice with wild chards and red crabs
Flamed eel from Albufera and ginger emulsion
5th Act
Preparation of old hen, its egg, crunchy cockscomb and grilled meat
6th Act
Strange flowers 2015
Moss 2008
Cinnamon branch and prunes
Petals of roses
Apple gin and tonic
[…] Restaurante Quique Dacosta, Denia, lunch […]