Fish lemon and half lemon, Quique Dacosta, Denia

Restaurante Quique Dacosta, Denia, lunch

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

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.

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