Of Extremaduran origin but Valencian by adoption, he began his professional career in 1986, when he was only 14 years old. At the age of 16, he started working at the then restaurant El Poblet, today Quique Dacosta Restaurant.
Quique Dacosta’s gastronomic vision takes its inspiration from the landscape, the product and emotions. Elegance and minimalism; warmth and fragility come together to represent a creative and surprising cuisine.
His cuisine focuses on the ecosystem and the product, to reach a much more essential point, without the use of so many ingredients in a dish. Their caps signify dynamism, creativity and speed in dealing with the customer. A whirlwind of bites, flavors, textures and emotions. Technical and conceptual research supported by the ecosystem, its products and excellence in every sense.