(Note: El Poblet has been re-named to Quique DaCosta)
Every year, one restaurant captures my attention like no other. In 2004, Manresa began what has been tremendous run of meals. Ludo Lefebvre’s Bastide of 2005 awoke my palette to the wonders that might lie across the sea and, no doubt, provided inspiration for my 2006 European adventure. In 2006, it was Ideas in Food’s two stellar meals at their former Keyah Grande restaurant. For 2007?
From top to bottom, there may not be a restaurant with greater attention to detail and production values than El Poblet. The restaurant is quite modern with a huge open kitchen as you walk in. The menus nearly qualify as works of art. In the technique/ingredient matrix, you would be hard-pressed to find a restaurant that uses such high-quality ingredients for their experiments. And in the realm of dining as experience, despite the crass commercialization of the beach ghetto Denia, El Poblet (the restaurant and food) has a Shakespearian quality – poetic and magical.