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Restaurante Quique Dacosta, Denia, lunch

Fish lemon and half lemon, Quique Dacosta, Denia

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…

El Poblet, Valencia, dinner

Red mullet with pearls of its head, El Poblet, Valencia

The transformed landscapes menu from Quique Dacosta’s one Michelin-starred restaurant El Poblet in Valencia with selected dishes from past menus at Restaurante Quique Dacosta in Denia and dishes created for El Poblet: [Sweet corn leaf, mushrooms leaf, herb leaf, beetroot root and tomatoes with vinaigrette] Petals of rose Apple gin and tonic Rompepiedra leaf with…

Azurmendi, Larrabetzu, dinner

Roasted lobster out of the shell on herbs oil and chives, Azurmendi

Menu from a dinner at the three Michelin-starred Azurmendi in Larrabetzu, with mostly new dishes and a few classics: [Artichoke cracker with citrus gel] [Peanut] [Pumpkin-parmesan butter biscuit] [Asparagus cotton] [Avocado bonbon] [Pickled courgette] Homemade salted anchovy millefeuille Roe and dill CaipiriTxa Hibiscus Infusion Chestnut leaf [Frozen olive on black olive soil] Egg from our hens,…

Akelarre, San Sebastian, lunch

The leaves and the foie under the rain at Pedro Subijana Akelarre, San Sebastian

Aranori tasting menu from a lunch at Pedro Subijana’s three Michelin-starred Akelarre in San Sebastian: Just to begin: Bloody Mary Stuffed mussel Potato and prawn amber Anchovy stuffed black olive Aranori: The leaves and the foie under the rain Green broth infusion, scampi and smoked monkfish Very thin and light beef tartar, new potato soufflé…

Yeni Raki at The Clove Club dinner

Yorkshire suckling pig and south Indian spices, with Yeni Raki at The Clove Club

Menu from a dinner with Yeni Raki at the Michelin-starred The Clove Club in Shoreditch: A selection of snacks to start Raw Orkney scallop, hazelnut, sudachi and Perigord truffle Line caught Cornish cod, Jerusalem artichoke, sorrel and kabosu citrus Yorkshire suckling pig and south Indian spices Amalfi lemonade and Sarawak pepper Warm blood orange, ewe’s…

Ricard Camarena restaurant, Valencia, lunch

Curry dulce de fruitas, hierbas y coco (sweet fruits curry, herbs and coconut), Ricard Camarena, Valencia

Menu from a lunch at the Michelin-starred Ricard Camarena restaurant with food by the chef (rough English translations bold and in brackets): Canapé de anguila ahumada y cacau del “collaret” (canapé of smoked eel and Valencian peanuts on toasted brioche with a cacao “necklace”) Infusión de pepino y calamar (spicy squid and cucumber cold infusion)…