The 4.000-euro menu inspired by the biblical Last Supper that Quique Dacosta offers in Dénia
A luxurious and extremely exclusive alliance has been forged in Dénia. Dom Pérignon champagne, the most expensive in the world, has chosen the Quique Dacosta restaurant to present its products in a tasting experience designed by the three-Michelin-starred chef. The result? A gastronomic combo within the reach of the pockets of very few.
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This experience inspired by the biblical Last Supper will take place on the terrace of the Quique Dacosta restaurant, in a renovated glass cubicle that they have named Plénitude 2 Lounge. In the center of this dining room, a polygonal stone table has been installed to be the setting for this tasting and to carry out the ceremony of opening the champagne. Like Jesus and his apostles, the guests (up to 20 per pass) will share a table during the evening.
What makes this menu so special and makes it a privilege is, without a doubt, the participation of Dom Pérignon. It is not the first time that the conglomerate that produces champagne and Dacosta collaborate, but it is the first time that a proposal of this type has been created in Spain, in which the chef is entrusted with the menu to interpret the best bites that mariden with the Don Pérignon Plénitude 2.
But, as we insisted, it will be an experience that few will be able to live, since the menu can reach 4.000 euros. There is a catch, now. This price would reach the current menu of the restaurant, Cocinar Belleza, together with the Dom Pérignon experience with two bottles of Plénitude 2, 2003 served in the aforementioned space. Another similar option for 3.200 euros replaces one of the two bottles with a Vintage 2012.
However, you can enjoy the Dom Pérignon tasting event for 220 euros per person, entering with this basic option a glass of Plénitude 2, 2003 and a half of Vintage 2012 with a wafer of smoked butter and flowers, bread and fish and lamb with glazed brains and legs.
A unique space that Dom Pérignon does not rule out repeating in other haute cuisine restaurants in Spain so that more chefs can make their own interpretations.