Fish lemon and half lemon, Quique Dacosta, Denia

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Restaurante Quique Dacosta, Denia, lunch

ByQin Xie 05/07/201630/12/2016

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

Langoustine on the grill, green curry, avocado and corn, Quique Dacosta, Denia

Coca of peas and onions in apple vinegar and green grapes and mezcal, Quique Dacosta, Denia

Cold soup of cucumber with marbles of vegetable water, Quique Dacosta, Denia

Cold soup of cucumber with marbles of vegetable water, Quique Dacosta, Denia

J. Sendra rice with wild chards and red crabs, Quique Dacosta, Denia

Flamed eel from Albufera and ginger emulsion, Quique Dacosta, Denia

Flamed eel from Albufera and ginger emulsion, Quique Dacosta, Denia

Preparation of old hen, its egg, crunchy cockscomb and grilled meat, Quique Dacosta, Denia

Preparation of old hen, Quique Dacosta, Denia

Strange flowers 2015, Quique Dacosta, Denia

Moss 2008, Quique Dacosta, Denia

Qin Xie and Quique Dacosta, Denia

Prunes, Quique Dacosta, Denia

Petals of roses, Quique Dacosta, Denia

Prep kitchen, Quique Dacosta, Denia

Porcelanosa kitchen, Quique Dacosta, Denia

Main kitchen, Quique Dacosta, Denia

Rice liquor quinine and emulsion of yuzu and Chinese orange, Quique Dacosta, Denia

Cocktail of cockles, Quique Dacosta, Denia

Raim de pastor and kalanchoe, Quique Dacosta, Denia

Carbon of pericana, Quique Dacosta, Denia

Piadina of fermented corn, red tuna and dashi vinegar, Quique Dacosta, Denia

Moruno pig nose, Quique Dacosta, Denia

Almond nougat, Quique Dacosta, Denia

Red tuna belly rested between sugared kombu and mechoui, Quique Dacosta, Denia

Torta of ling roe, Quique Dacosta, Denia

Dry octopus and other dishes, Quique Dacosta, Denia

Roe of mullet, Quique Dacosta, Denia

Onion in vinegar, Quique Dacosta, Denia

Crushed and dried tomato, Quique Dacosta, Denia

Fish lemon and half lemon, Quique Dacosta, Denia

Fish lemon and half lemon, Quique Dacosta, Denia

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.