Quique Dacosta

Quique Dacosta

Adam Goldberg
Spain

Quique Dacosta, at first, seems out of place. It’s in the center of a tourist town and the tourists don’t eat there. During high season, a large portion of the town is foreign: most signs are in German. Regular ferries carry young club-goers eastward to the Balearic islands, while older couples stay behind to enjoy the serenity of the Mediterranean. Except the restaurant is in exactly the right place; it's clear that the local seafood has had a profound influence on Dacosta's cooking. Though Quique Dacosta doesn't receive nearly as much hype as his compatriot Ferran Adrià, I'd argue that his cooking is equally as exciting. And he's just getting started. When I made it to Quique Dacosta in 2009 I was blown away by his creative use of local shellfish and vegetables. When I returned in 2011, I was even more impressed.

Our meal began with Universo Local, the more extensive of the two tasting menus.

El Bulli Revisited

El Bulli Revisited

Adam Goldberg
Spain

My recent meal at El Bulli was the most fun I have ever had at a restaurant. I said the same thing last year because it was also true. My two meals at El Bullí have kept the table laughing, analyzing, discussing, and chatting in a way I haven’t seen elsewhere. Our experience was both intellectually stimulating and novel. There were flavor combinations I had never tasted before. We were kept on our toes throughout the entire lunch. It started as a lazy morning. Waves crashed and fizzled on the sun-drenched shore as we drank tea and coffee at our seaside hotel in Roses. Lunch at El Bullí was the only activity on the day's agenda. Unlike last year where we (embarrassingly) overestimated the Costa Brava's formality, this time, we left our suits and ties at home. At one o'clock we would casually drive no more than ten minutes to our lunch. We were ready, but in no hurry.

Load More