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.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.