Chefs Know Best
Quique Dacosta’s Dénia
When it comes to experiencing a city through its food, local chefs know best. That’s why we regularly tap the address books of some of the world’s most renowned chefs to guide you expertly through the culinary scene of their city.
Quique Dacosta
With three Michelin stars and countless accolades to his name, Quique Dacosta—a self-taught chef—stands as one of the most revered figures in contemporary Spanish cuisine, celebrated for his idiosyncratic interpretations of Mediterranean culinary savoir faire. Avant-garde and stylish, yet with a strong traditional background, Dacosta’s revolutionary menus pay tribute to the crème de la crème of Mediterranean produce. His main concern is to evoke intense emotions through taste. He’s also a recognized ambassador for “Action Against Hunger”—an initiative working tirelessly to reach as many hospitality professionals as possible in the fight against malnutrition.
- TRADITIONALCasa Rioja
Pont Sec - MODERN CUISINEAusiàs
- PASTRYPaco Torreblanca
- DRINKSBodega Casa Benjamín
MAISON Ë Which restaurants celebrate Dénia’s rich culinary heritage and local traditions?
QUIQUE DACOSTA There are several types of restaurants and establishments that one should visit to truly experience the essence of the Valencian community. For instance, Casa Rioja, located just 20 minutes from Valencia, offers the finest paella valenciana, prepared in the traditional way over a wood fire. It is also where owner Vicente has created his own vegetable garden, which supplies the restaurant with fresh produce. Another notable example is Pont Sec. It is a modest restaurant with a traditional approach, where tasting the cocas—one of the most typical dishes of our region—is an absolute must. Pep Romany has managed to spark a true culinary revolution centered around his dough.
M.Ë And in terms of modern cuisine, which culinary projects offering unique dining experiences should not be missed when in Dénia?
Q.D. My latest discovery was Ausiàs, a restaurant in Pedreguer, run by a very young couple who bring great enthusiasm and passion to an engaging proposal that is deeply connected to the local land and its produce.
M.Ë Where do you enjoy fresh desserts?
Q.D. Very close to us, in Elche, we have the best pastry chef in the world. The workshop of Paco Torreblanca is the perfect place to taste panettones, turrones, and chocolates of exceptional quality. Moreover, within the workshop itself—which is truly spectacular—there is a small boutique. It is a visit I would wholeheartedly recommend to anyone coming to Valencia.
M.Ë Do you have any particular recommendations for wine enthusiasts?
Q.D. Bodega Casa Benjamín is an iconic establishment in Dénia. It takes its name from an old house once known for its vermouth and mussels. Its owner has reimagined the concept, creating a space where guests can enjoy grilled fish and meats, high-quality preserved foods, and an excellent wine list.
M.Ë Your book “Quique Dacosta—Universes, Five Hits, Historical Significance of Quique Dacosta” marks a new chapter in your life. Tell us more.
Q.D. It’s a compilation bringing together six years of work as part of our legacy. Although it does not include every recipe that was created during that time, it gathers a significant part of them. Our intention was to document the various pioneering movements and lines of research developed at Quique Dacosta Restaurante, from the cuisine of landscapes to art-inspired creations. Placing those six years in context also allowed us not only to analyze that period but to set it aside and move forward, continuing to pursue our own, ever-evolving way of understanding cuisine.
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