Quique Dacosta
Creative · Dénia · Michelin Three Stars · Chef Quique Dacosta
Three-Michelin-starred gastronomic landmark in Dénia, Alicante — World's 50 Best #14 in 2024. Quique Dacosta joined this restaurant (then El Poblet) in 1989 at age 17 and bought it in 1999. His current menu 'Octavo' positions cooking as the eighth fine art alongside painting, sculpture, architecture, music, dance, literature and cinema. Multisensory, conceptual, theatrical — 20+ courses celebrating Dénia's Mediterranean landscape.
Carrer Rascassa 1, Dénia, 03700, Alicante, Spain, Dénia
- Michelin 2025
- Michelin 2024
- Michelin 2013
- World's 50 Best Restaurants 2024
- World's 50 Best Restaurants 2023
Menu
Tasting Menu
- Tasting Menu ("Octavo") (210)
- Octavo — Eighth Art Tasting Menu (315) — 20+ course tasting menu 'Octavo' — positioning cuisine as the eighth fine art. Each dish a multisensory artistic statement inspired by Dénia's Mediterranean landscape. From €210/person.
Dishes
- Foie Cubalibre
- Guggenheim Oyster
- Blanco y Negro — Squid in Ink Stew — 'Blanco y Negro' (White and Black): squid in its ink stew, topped with crispy silhouettes of the dish's main ingredients — a theatrical and conceptual Dacosta signature.
- Peanut Stew with Eel, Smoked Foie & Pine — Valencian peanut stew enriched with eel from the Albufera, smoked foie gras, and pine nuts — a deeply regional composition with multiple luxury counterpoints.
- Caja de Piluka — Music Box Dessert — Theatrical music box containing floral perfumes with lychee predominant — nostalgic, kitsch, deeply emotional. A dessert that engages all senses simultaneously.
- Whiting with Eggplant & Grape — Seasonal whiting with Valencian eggplant and fresh grape — a Mediterranean triad celebrating the sea, the garden, and the vineyard.
- Gamba Roja de Dénia — Dénia's emblematic red prawn — served raw or with minimal cooking, of exceptional sweetness and oceanic depth. Dacosta's most iconic product-driven dish from the Mediterranean at his doorstep.
- Ray Fish with Black Butter — Raie au beurre noir — the classic French ray fish with brown/black butter, Dacosta's Mediterranean interpretation using local ray.
Cocktails
- Mineral Water — Still or sparkling mineral water. Included in menu price.
- Non-Alcoholic Pairing (85) — Curated non-alcoholic pairing following the menu's Mediterranean narrative with local juices, infusions, and creative preparations.
Wines
- ·Premium wine pairing (215)
- Wine Pairing (optional) (99)
- Total with wine (309)
- Wine Harmony Pairing (165) — Sommelier José Antonio Navarrete's wine program — Spanish regional emphasis with international pairings. Courses paired from aperitif through dessert.
Phone: +34 965 78 41 79
€€€€
Related restaurants
- Award-winning restaurants in Valencia
- More from chef Quique Dacosta
- Deessa — Madrid (2 Michelin stars)
- Flores Raras — valencia (2 Michelin stars)
- Disfrutar — Barcelona (3 Michelin stars)
- Paco Roncero Restaurante — Madrid (2 Michelin stars)
- Da Terra — London (2 Michelin stars)