El Poblet, Valencia, dinner

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 mackerel

Stone of parmesan cheese

Light beignet of codfish

[Cuba Libre de Foie Gras]

The haze

Cherries gazpacho

Red king prawn from Denia with tea of prawns and chard

Red mullet with pearls of its head

Cod tripe stew

Rice ashes

Black Angus churrasco

Vineyard peach

Petit fours (cinnamon sticks and prunes)

This is the menu from my visit to El Poblet, Quique Dacosta’s restaurant in Valencia. It’s named after the restaurant he originally worked at, El Poblet, which is where his current three Michelin-starred Restaurante Quique Dacosta is situated in Denia.

At this Valencia restaurant, the dishes are a mixture of new creations and dishes from Dacosta’s past exploits.

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