taste was so concentrated.
You will probably say that you don’t have to be a great mind to write notes to write about a cook whose only restaurant on the Costa Blanca has the highest rating and three Michelin stars. But for our family, this restaurant means a lot and for a long time was a standard of taste, but it was he who did not have three stars at the time of our acquaintance with Kike Dacosta. We immediately appreciated the phenomenal sensitivity and subtlety of details, design, atmosphere. Not too pathetic, somewhat pleasantly provincial, but with great respect for products, wine and guests. The necessary three conditions were present there: the administrator of the hall with great charm, a sense of humor and knowledge of the laws of the kitchen and several languages, the chef and the chief of the kitchen, the wine list and the ability to recommend the right wine. A fourth participant is still desirable: an upscale pastry chef. Without this “attack” line, the success of the restaurant is doubtful. And this is only the tip, the leadership. To make everything perfect when serving dishes, you need a big team. Sometimes in gourmet restaurants it comes to the point of absurdity: for example, a hall for 40 seats, that is, a restaurant can accept no more than 40 guests at a time, and a team in the kitchen of 50 people or more. This is something like a sport where there are more players on the field than fans in the stadium. Continue reading