His techno-emotional, minimalist approach to cooking has garnered him recognition around the world and placed him at the heart of the Spanish gastronomy movement, alongside greats such as Ferran Adria, The Roca Brothers andAndoni Luiz Aduriz.
In the video below Dacosta talks about the unique approach to cuisine he takes at his three Michelin starred restaurant. Explaining his new tasting menu which is made of many smalls acts, presenting certain ingredients, processes and techniques.
He finishes looking ahead to the future and what he believes will be the next steps in the development of his home country’s gastronomic scene.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.