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Quique Dacosta, chef awarded three Michelin stars, opened last November his fourth gastronomic venue in Valencia. Llisa Negra is a new concept in gastronomy. It is a restaurant that gives the diners the opportunity of exploring the flavour and purity of the product while seeking the essence and authenticity of the raw material. Located in the historic centre of the city (street Pascual y Genís), Llisa Negra is an accomplice restaurant of the fish markets. He is working with the same markets which provide fish to his other restaurants: the Lonja de Denia, providing shrimps, lobsters and langoustines; and other national fish marketing in the Costa Brava or the region of Andalucía, which make the product range wider and richer. Thus, one can enjoy the prawns boiled in seawater or cooked in a Josper charcoal oven, the chargrilled shrimps, the grilled Denia octopus’ leg or the grilled marinated ray, in addition to other high-quality products.

The style of cooking in Llisa Negra is simple and direct. The grill, the ember and the fire gain importance when pampering the produce. A show cooking is created, and clients can observe from their table. The grill, the ember and the fire play the main role when “seeking the perfect doneness and playing with the different nuances”, according to Dacosta himself.

The well-known chef is bringing his passion for salt to this new restaurant, where exclusive tables for Krug tasting are offered, as he included salted dishes on the menu. In 2018, these dishes are being a total success at his 3-Michelin star restaurant located in Denia (Alicante).

The wine menu matches the culinary offer. Manuela Romeralo, sommelier and manager of Quique Dacosta’s restaurants in Valencia, has selected the best wines whose nuances pair well with these traditional and familiar recipes.

The interior designer Silvia Bellot, manager at Mediterranean Nomad, has created an ambiance which makes the client feel welcomed and comfortable. Becoming melted with its philosophy about cuisine, the design at Llisa Negra displays a natural exquisite simplicity. A new interpretative approach to pure materials. The Mediterranean appears through traditional details and textures, which are part of our memory; they are restored in a contemporary and cosmopolitan style in a city more open than ever.

Quique Dacosta is also the owner and the maker of “El Poblet”, a restaurant awarded with a Michelin star, and the restaurants “Mercatbar” and “Vuelve Carolina” in Valencia. He is well-known around the world for his artistic culinary expression. He is a chef who has turned his culture, region and lifestyle into a symbol of quality, innovation and tradition.

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