Restaurant art poblet

We dined here as a party of four, including three people who were in town doing lots of business dinners.

Michelin Star: 2. Soles Repsol: 2. Michelin Star: 1. Soles Repsol: 1. Associated resources VV - Business activity Name.

Restaurant art poblet

There is something about the Spanish restaurant scene that keeps us returning over and over again. Is it the tapas heritage, the Mediterranean flavours, the creativity, the delicious local wines or the terroir-based cuisine? Or all of these together? Spanish restaurants have conquered a firm spot among the best restaurants in the world and Quique Dacosta Restaurante definitely is one of them. Chef Patron Quique Dacosta arrived at El Poblet in and took over the restaurant ten years later. Quite remarkable and unlike many top chefs, Quique is completely selftaught. The chef is known for his innovations, his modern cooking style, his ecological research, his creativity and his business talent. The white building with its church-shaped tower oozes mystery and after entering the doors, a trendy loungy atmosphere welcomes the guests. Modern art is combined with humorous accents and the traditional Spanish atmosphere is well kept on the whole property. Guests start with the aperitif on the sunny terrace or in the veranda, where the first nibbles are served. Once inside the dining room, you will be welcomed by empty tables which are slowly built during the meal. All unnecessary items are removed to optimise the dining experience. The menus tell a story that is provocative, surprisingly creative and mainly based on the local terroir kitchen. Quique tries to use ingredients from within 75 kilometres of his restaurant and focuses on minimalistic, high flavoured dishes. His preparations are sometimes complicated, technically challenging and incorporating many ingredients, but some dishes consist out of a few or even one unique ingredient.

Sea beetroot This was really a beautiful creation and the colours were emphazised by the black bowl. Our videos about this restaurant, restaurant art poblet. It is commanded by Vicky Sevilla, the youngest chef in the country to head up a Michelin starred restaurant.

Restaurant with multiple awards operating out of Bombas Gens, an old industrial building now converted into an art venue. An elegant space with natural light, open kitchen and widely spaced tables offering creative signature cuisine with surprising flavours. Acclaimed as one of the top "vegetable" restaurants in the world , it combines locally-grown products with fish from the Mediterranean. Good cellar and attentive, friendly staff. Worth trying it at least once.

The visionary approach of founding father Quique Dacosta combined with the vibrant city vibes and the competent team creates magical moments for foodies. Continue reading to discover the story. His cooking style could be described as highly creative and refined, with great respect for top quality produce. Such a signature style is suited to create spin-offs, that have their own personality. El Poblet opened in Valencia in It takes its name from the original Denia restaurant, now Quique Dacosta Restaurante. Quique Dacosta has selected a top team to implement the masters vision, which is to bring his cuisine closer to the capital through a new haute cuisine proposal. The restaurant develops a market cuisine that is innovative and committed, always faithful to the philosophy of its mother house, the 3 Michelin stars in Denia.

Restaurant art poblet

Updated: Jun 18, El Poblet is in the city's heart, perfectly located for sightseeing before or after your dining experience. Spend an afternoon walking around the art nouveau Central Market, try a glass of local vermouth in one of the stylish vermouth bars, or dive into Valencian history by visiting the Silk Exchange Lonja de Seda. Headed by Luis Valls , one of the best chefs in Valencia who had the pleasure of training under Quique Dacosta, this is one of the best Michelin-star restaurants in Valencia and one of only two to hold a two Michelin-star rating. With a penchant for deconstructing traditions and driving innovation, this remarkable restaurant allows a glimpse into the soul of the Valencian pantry. When asked what three things his kitchen could not function without, Valls responds, "knives, harmony and creativity.

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So, where to go instead if you happen to be the lucky one spending the weekend in Barcelona? I need to have an idea of what I put into my mouth and I lacked this a few times this evening, unfortunately. Amoroso Maestro Sierra D. Iceberg — evocating a hit of the sea Abstract expressionism More intense shell fish flavours dominated this dish, but the fact that the white fragile iceberg here was covering the food made it hard for me to identify other ingredients and thus now impossible to remember what the dish was composed of. Pelayo Gastro Trinquet. Then followed fried red mullet served on a transparent glass plate with a puree of celery, parsley root or similar white puree. The restaurant was empty and I used this opportunity to shoot a few photos of the light, natural and delicate interior, the hear serviettes and tablecloth and took pleasantly note of the chairs of the Danish designer and joiner Hans Wegner. Necessary Cookies. Restaurante Socarrat. Such a surprising but stunning pairing! The leaves were based on sugar and crispy in texture. Alma del Temple. Vaqueta Gastro Mercat.

Add to favorites. This place was founded by the culinary maestro as a tribute to his own history. His cooking is centred around a fusion of innovation and modern Valencian cuisine that is deeply rooted in tradition and teeming with personality.

Portolito Playa. Sagardi Cocineros Vascos. The pics are wonderful. The dining rooms at Quique Dacosta are managed by the charming Restaurant Manager Didier Fertilati, who can easily be considered as one of the best restaurants managers in the world. They allow us to count traffic sources so that we can measure and improve the performance of our site. The dish presented a miniature forest offering tiny peas, flowers and mushrooms at the size of my pinkie nail. You can always refuse cookies or configure them to suit you. Then followed fried red mullet served on a transparent glass plate with a puree of celery, parsley root or similar white puree. Recent Posts Finally. The green palm tree tops in front of the white bungalows made it seem like a windy midsummer day. Quique Dacosta loves to deconstruct certain products and of course, fish and seafood from the coast nearby play an important role in the menu. Original Vermouth Vermouth original recipe - only 3 people know Vermouth original recipe - only 3 people know We began by trying an "antica formula", the original Vermouth recipe developed by Antonio Benedetto Carpano in that has been kept secret for hundreds of years.