Last year's position 40
Years on the list 2
Valencian food gets the techno treatment
Part avant-garde chef, part ecological researcher, Quique Dacosta occupies the same culinary perch as fellow countrymen Ferran Adrià and the brothers Roca. His eponymous restaurant in Dénia is a hub for food research and unashamedly top-end dining. Typical plates are minimalist and high impact, featuring two or three ingredients, making for great clarity of flavour, demonstrated by the chef’s famous dish of gelatin of Jabugo ham with liquefied peas.