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

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El Poblet, Valencia, dinner

ByQin Xie 04/07/201630/12/2016

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)

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

Rice ashes, El Poblet, Valencia

Rompepiedra leaf with mackerel, El Poblet, Valencia

Petals of rose and apple gin and tonic, El Poblet, Valencia

Stone of parmesan cheese, El Poblet, Valencia

The haze, El Poblet, Valencia

Vineyard peach, El Poblet, Valencia

Wall paper, El Poblet, Valencia

Black Angus churrasco, El Poblet, Valencia

Bread, El Poblet, Valencia

Cherries gazpacho, El Poblet, Valencia

Cinnamon sticks, El Poblet, Valencia

Cod tripe stew, El Poblet, Valencia

Light beignet of codfish, El Poblet, Valencia

Cuba Libre de Foie Gras close up, El Poblet, Valencia

Cuba Libre de Foie Gras, El Poblet, Valencia

El Poblet, Valencia

Leaves, El Poblet, Valencia

Tea of prawns and chard, El Poblet, Valencia

Prunes, El Poblet, Valencia

Red king prawn from Denia, El Poblet, Valencia

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.

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.