Quique Dacosta, Denia, Spain

Photographs from my meal in  Spain ,Denia at  Quique Dacosta  on July 1, 2011 (Lunch).

Amuse bouche: Cold tea, chicory and hibiscus

Amuse bouche: Kumquat filled with flying fish eggs

Amuse bouches

Amuse bouche: shrimp tartlette

Amuse bouche: Pickled Raïm of pastor

Amuse bouche: Kalanchoe and oil

Amuse bouche: Cinnamon basil

Amuse bouche: Snails filled with caviar from the juices in which they were cooked

Slicing the first course: "Table of delicatessens," an assortment of cured fish roe

1st Course: Table of delicatessens - Fresh spring onions in pickle

1st Course: Table of delicatessens - Cereal paper

1st Course: Table of delicatessens, salt-cured and sun dried fish roes: bonito, lingfish, sea bass, and octopus

1st Course: Table of delicatessens, salt-cured and sun dried fish roes: bonito, lingfish, sea bass, and octopus

2nd Course: Figs, dehydrated (a palate cleanser after the salted and cured roe from the previous course)

3rd Course: Dew

4th Course: "Piquillo pepper" - Dehydrated watermelon re-hydrated in charred piquillo sauce, mustard seeds

5th Course: Avocado, shaving the seed

5th Course: Avocado

6th Course: Chufas - Local tigernuts and chocolate-covered foie gras with white truffle oil

6th Course: Chufas, local tigernuts in a bowl

7th Course: Tomato granita

8th Course: Peas with ice plant and wasabi "caviar"

9th Course: Local baby squid, shellfish reduction broth

10th Course: Warm oyster served on hot rocks in natural water.

11th Course: Fresh spring onions

12th Course: Tasting of local prawns from Denia

13th Course: Uni rice and sage layered with raw thinly-sliced local prawn

12th Course: Tasting of local prawns from Denia, fried and eaten in its entirety

14th Course: Seaweed Stew

15th Course: Breaded monkfish in seaweed sauce, almonds.

16th Course: Almonds with ajo blanco

17th Course: Beet root

18th Course: "Which came first?" - "Egg" made from cream of white asparagus filled with egg yolk and chicken stock.

18th Course: "Which came first?"

18th Course: "Which came first?" - Chicken stock and egg yolk poured out when sliced.

19th Course: Bone marrow - marrow and cream gelatin filled with demiglace, ox-tail and truffle "cappuccino"

20th Course: Matcha tea - matcha macaron, apple foam with matcha, matcha-infused apple

21st Course: Orange blossom honey

Petits Fours: Chocolate caviar, iced tea, iced coffee

Amuse bouche: Cinnamon basil, Kalanchoe and oil, Cold tea, chicory and hibiscus, Pickled Raïm of pastor, Snail, Shrimp cake with Hazelnut oil, Kumquat with flying fish eggs

Glass of Cava

1st Course: Table of delicatessens, salt-cured and sun dried fish roes: bonito, lingfish, sea bass, and octopus

2nd Course: Dehydrated figs

3rd Course: Chufas - Local tigernuts and chocolate-covered foie gras with white truffle oil

Slicing bread

4th Course: Denia bay prawns

5th Course: Local Denia bay langoustine a la plancha

6th Course: Octopus and Wreckfish Rice