To set the scene again... We are at Quique Dacosta Restaurante, an unlikely outpost of style and taste in the decidedly unglamorous suburbs of tourist-town Dénia. We are led to a long, low table in the garden, sitting in the warm evening open air just a whisper-in-the-trees away from the beach.
We sip on our bubbly and appraise the situation. Here we are in this oasis of calm, a self-contained realm of the gustatory senses... Having traveled from the other side of the world. Having looked forward and been thwarted earlier in the year (in the spring the restaurant opened later than originally scheduled)... Having already been given a glimpse and a taste from our visits to Mercat Bar and Vuelve Carolina...
To say our anticipation was high would be a massive understatement. We were not disappointed. From the moment our amuse bouches were served, we were transported...
The variety of flavours and textures were intended to do more than just prime the appetite. They were almost an assault on our taste buds, an indication that here we were stepping outside of the comfort zone and preconceived "likes" of daily life.
In no particular order... 1. Cold tea, chicory and hibiscus (the bowl at the bottom of the photo above)...
2. Nori crisp — seaweed crackers, reminiscent of Japanese ponsen (below)...
3. Snails filled with caviar of cooking juices
4. Kumquat eggs (filled with flying fish roe)
5. Pickled Raïm of pastor, a bitter herb (the first time I'd ever heard of it), served on rocks, just they way they grow in the wild, up on the Montgó Massif.
6. More bitter herbs: Kalachoe and "caviar" of oil.
And lots of other appetizers that challenge the imagination and intellect as much as the taste buds.
These were just for starters. For the meal proper we adjourned indoors, anticipation well and truly whetted...
Besides the menu, everyone receives a little booklet of information about the restaurant, about Chef Dacosta and his philosophy. It also includes a notepad and pencil, so you can jot down notes as you eat.
Very useful — and very thoughtful too.
The full blow-by-blow account of the feast is on the next post here...
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