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Culinary Heights at Ikarus

Guest chef trailer November
Quique Dacosta

Film November
Quique Dacosta

November 2017 at Restaurant Ikarus: Quique Dacosta

A self-made Chef

It may sound like a fairytale, but this is the reality of Quique Dacosta’s incredible career: as a teenager, he started out working as a kitchen porter in the restaurant that now bears his name. Since 2009, the head chef has run the Quique Dacosta Restaurante, stunningly surrounded by the Mediterranean and one of just nine Spanish restaurants to have been awarded three Michelin stars.

But a life spent over the stove was not the one he had always dreamed of – when he first came to Dénia aged 14, he wanted to be a DJ. Today, he is more than happy to compare his work to his one-time dream job: “What the two professions have in common is the idea of transforming something. A DJ makes music from individual sounds, while a chef takes organic raw ingredients and turns them into a culinary experience.” Luckily for us, the gourmet side of him won out.

But it is not only the story of the Quique Dacosta Restaurante, which has been named amongst ‘The World’s 50 Best Restaurants’ since 2013, that is extraordinary: wherever possible, the Michelin-starred chef uses locally sourced produce from within 75 km of his restaurant on Spain’s Costa Blanca. Rather than restricting Dacosta, this has the opposite effect, creating an outlet for his endless curiosity, his passion for research and his creativity: all of the character traits that sing out from his dishes.

Dacosta’s style is all about pushing boundaries.

He and his team push flavour, concept and technique to the very limits of what is possible, finding individual nuances in each. What results is a culinary language that is unmistakeably the mark of a chef at the top of his game.

The self-taught chef’s menus consist of upwards of 30 dishes, delicate masterpieces that represent the diversity of the different regions of Spain. Culture, tradition, flavour and story-telling are all brought together to form his minimalist dishes. And his philosophy has remained the same for more than 15 years: high-quality produce, perfect craftsmanship and respect for nature. This has given birth to creations such as tea of mantis shrimp and leaves of artichoke from Vega Baja, and langoustines on the grill, green curry avocado and corn.

But named as one of Spain’s 25 most elegant men, Dacosta’s fame extends beyond the walls of his kitchen. Visitors to the Valencia Museum of Illustration and Modernity in 2015 were able to experience a very special exhibition, as Dacosta had depicted there the long road he had taken to find his contemporary, Mediterranean style. Not to mention his long-established career as a popular author, with five books to his name.

Those who wish to experience this renaissance man in his element will get their chance when Quique Dacosta shows the Restaurant Ikarus in Salzburg’s Hangar-7 what he can do in November 2017.

Guest Chef Menu Quique Dacosta

Snacks

1st Act

Rose
Gin Tonic of apple
Cep, dry leaf of sweetcorn, herb leaf in vinegar
Stones of Parmesan cheese
Coca of sweetcorn

Menu Quique Dacosta

2nd Act

Almond nougat
***
The living forest and the mist
***
Cubalibre of foie gras, lemon granitée and brioche
***
What came first?
***
Eel and pil-pil
***
Rice, ash and pigeon

3rd Act

The golden lemon
***
Pear Williams

€ 180,00

* Wine Pairings € 135
Please be advised that the menu can only be ordered per table

Ikarus Menu

Amuse Bouche

Menu

Scallop – black pudding – pumpkin – pepper of cloves
***
Chamois ham – red cabbage – arolla pine – celery
***
Langostino – black salsify – egg yolk – physalis
***
Antarctic hake – beetroot – leek – anise – poppy seed
***
Goose liver – Chai flavors – pistachios
***
Duo of young pork – nasturtium – walnut – black radish
***
Vacherin Mont d’Or – quince – white truffle
***
Hazelnut – tangerine – maple syrup

€ 180.00

* Wine Pairings € 135
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Rose
Gin Tonic of apple

Cep, dry leaf of sweetcorn, herb leaf in vinegar
Stones of Parmesan cheese
Coca of sweetcorn

Menu

Almond nougat

***

The living forest and the mist

***

Homemade tagliolini with white Alba truffle

***

1 hour egg, jerusalem artichokes, cashews and fall truffle

***

Confit La Ratte potato, nasturtium, walnut and black radish

***

Rice, ash and eggplant

***

The golden lemon

***

Pear Williams

€ 135.00

Please be advised that the menu can only be ordered per table

Lunch Menu

Amuse Bouche

Menu

Scallop – black pudding – pumpkin – pepper of cloves
***
Chamois ham – red cabbage – arolla pine – celery
***
Codfish – beetroot – anise – black salsify – poppy seed gnocchi
***
Duo of young pork – capuchin tuber – walnut – black radish
***
Hazelnut – tangerine – maple syrup

€ 58.00

Optional
3 course menu with dessert Euro 58
4 course menu with dessert Euro 78
5 course menu with dessert Euro 98
(Menu changes reserved)

ServusTV: Culinary Heights at Ikarus bei

ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs. 

Thu 16.11.21:15Culinary Heights at Ikarus - Quique Dacosta

Quique Dacosta Restaurante

Dénia, Spain

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Currently at Hangar-7

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