No reservation

It is a relaxed meeting during which the chef remarks that he is still amazed that he could set up the two different gastronomic experiences, the Gastro bar and the restaurant, in Valencia in so little time. In the manner of his exquisite tapas Quique Dacosta unveils his passion for his job and cooking.

Cuba Libre of Foie Gras
"You have to invest everything personally to this existence and your career. If you dont have the passion you would soon stop».

Squids with emulsion of  chili and dried fruits
"In Denia a group of four people work permanently with me, creating and innovating. It is essential to always be at the fore-front. A special time to be creative ? All day, every day".

Mushroom croquettes
"To innovate and always be avant-garde, it is also important to pay great attention to what is going on around us. The French, for example, eat raw mussels but that would seem strange to us and we would reject the idea. But to be creative and innovative it is vital to transcend these cutural boundaries, to be curious and be let us surprise. »

Pâtisserie Quique Dacosta Torreblanca
A long conversation with the master follows about the best way to cook rice for paella !


Le Gastro-Bar / Lounge Bar is open to the public from 2000hrs to midnight on the third floor of the Veles e Ventes. Tapas menu 22 € including drinks. .