No. 41 / 50 Best, ★★★
From his restaurant’s roof terrace in Dénia you can look over the fertile coastline, the nearby hills and the blue Mediterranean Sea. 95 percent of all products that are used in the kitchen come from the region of this surrounding panorama. Octopus arms dangle on a clothes line, drying in the sun. The local fish market supplies the legendary red prawns and rice cultivated on marshy fields. And it is in this restaurant, once known as “El Poblet”, that the career of the wonderfully gifted chef also began. The kitchen boy that worked his way up to become owner and world-class chef. Today the restaurant bears his name. El Poblet was reborn, in nearby Valencia where Dacosta also manages two bars in addition to this restaurant. Visually, Dacosta’s dishes are simple. Upon tasting, however, unimagined depths and often a play with unexpected flavours are revealed. His current, grand set menu “Tomorrowland” comprises almost 30 elements and is flawless signature cuisine, without any similarities to the dishes of other chefs.
See article number THIRTY in Port Culinaire