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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Jul 1

Jul 1 Quique Dacosta, Spain

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

6th Course: Arroz con mariscos, octopus, squid, wreckfish, and saffron

6th Course: Arroz con mariscos, octopus, squid, wreckfish, and saffron

Dining room at night

Dining room at night

7th Course: Coconut

7th Course: Coconut

8th Course: Fried milk, milk bread, vanilla ice cream

8th Course: Fried milk, milk bread, vanilla ice cream

Lounge at night

Lounge at night

Portrait of Quique Dacosta, 2011

Portrait of Quique Dacosta, 2011

"The right technology, without imagination, doesn't go very far" - Quique Dacosta, 2011

"The right technology, without imagination, doesn't go very far" - Quique Dacosta, 2011

1st Course: White truffle from Montgo

1st Course: White truffle from Montgo

st Course: White truffle from Montgo, Interior

st Course: White truffle from Montgo, Interior

2nd Course: The Living Forest

2nd Course: The Living Forest

3rd Course: Primavera

3rd Course: Primavera

4th Course: Oyster essential

4th Course: Oyster essential

5th Course: Iceberg, "evoking a hit of the sea"

5th Course: Iceberg, "evoking a hit of the sea"

5th Course: Iceberg, "evoking a hit of the sea"

5th Course: Iceberg, "evoking a hit of the sea"

6th Course: The Haze

6th Course: The Haze

6th Course: The Haze

6th Course: The Haze

7th Course: Wood. Piece of foie gras roasted and allowed to stand with the woods.

7th Course: Wood. Piece of foie gras roasted and allowed to stand with the woods.

8th Course: Ashes. Mushrooms in ash.

8th Course: Ashes. Mushrooms in ash.

9th Course: Denia shrimp

9th Course: Denia shrimp

10th Course: Denia's pink prawn.

10th Course: Denia's pink prawn.

11th Course: Sea beet

11th Course: Sea beet

12th Course: Coral

12th Course: Coral

13th Course: Mark Rothko Saffron

13th Course: Mark Rothko Saffron

14th Course: Senia rice firm and soft with black truffle from Morella, braised woodcock leaver and black truffle caviar

14th Course: Senia rice firm and soft with black truffle from Morella, braised woodcock leaver and black truffle caviar

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Quique Dacosta, Denia, Spain

Jul 1 Quique Dacosta, Denia, Spain

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