101 Best Restaurants in Europe 2013 (Slideshow)
Probably the least known of the top Spanish avant-garde chefs, and one of the most daring, Dacosta combines traditional Spanish ingredients (red shrimp, eel, piquillo peppers, jamón, etc.) with such unexpected materials as oak bark, eucalyptus essence, and rompepiedra, a medicinal herb called stonebreaker in English, to create what he calls his "eco-cuisine" — a kind of edible landscape of the Costa Blanca, the southern Mediterranean littoral where is located. Visitors to his elegant Michelin-three-starred restaurant, situated in a traditional Valencian-style house, updated with frosted glass and contemporary art, will enjoy such unexpected offerings as a "snack" plate featuring several like cep roots, dried corn leaf, endive leaf in a mandarin orange skin, "stones" of Parmesan, and dry-cured tomato. Various imaginative preparations of dried octopus, green almonds, pork marrow, sea eel, pigeon liver, and other elemental ingredients make up the balance of the menu The restaurant is currently closed for the winter season and will reopen again on Jan. 29, 2014.