November 22 from 2019 - 09: 23
The restaurant Quique Dacosta This week he managed to keep his three Michelin stars, the highest mark offered by the guide and that only local 11 can boast in Spain. It is true that it does not surprise us, since without a doubt Quique Dacosta is a gastronomic reference in our city.
However, what few people know is that, in addition to the winners with the famous star, there are also spaces among the guide pages to mention other restaurants that have fallen in love with the inspectors and that, despite not having the badge, they also recommend strongly. In Dénia we only have one with Michelin stars, however there are a total of local 5 those that appear in the guide, including the aforementioned Quique Dacosta.
What are the other 4? While they do not have the transcendence of a Michelin star, these are restaurants well known in the area and with great reception among diners. The first of them is him raset, which stand out in the guide for their traditional cuisine dishes, their rice dishes and the complete menu.
Further on we find the Peix i Brases, whose "very good food" critics recommend. In addition, he wanted to highlight its attractive rooftop terrace.
For the first time the Aticcook enters the guide. "It is located in an attic and ... it surprises with its interior design! Creative, personal and very well-defined flavors, which see the light through a single seasonal menu", they say about him in the guide. They have already expressed their thanks on social networks for recognizing his effort and dedication.
Finally, an old acquaintance to which they have offered a special mention: El Baret de Miquel Ruiz. As you can read in its entry, it is a favorite of the Michelin inspector for its good food at moderate prices. Of him he has written: "Small, humble and unique in every way, it reflects the most particular project of chef Miquel Ruiz, a man who seeks happiness from honesty and struggles to popularize haute cuisine. Surprise with a tremendously casual decoration (board games and unbalanced chairs, old floors in stoneware, a curious collection of siphons ...) and a very personal culinary proposal, with great skill in executions, which is based on Mediterranean and market flavors, always creating dishes based on the ingredients you find when making your daily purchase. "