El Poblet

One of the best culinary experiences ever! The staff were amazing and so passionate about the food - and the range of tastes was immense! I loved every minute! Highly recommended!

Still smiling after dinner at Quique Dacosta Restaurante in Denia, the former "El Poblet" at which a teenage Quique began his culinary career now a Michelin 3* Restaurant that defines "exceptional cuisine that is worth a special journey," it was just thirteen hours later that a seat was taken at the new El Poblet in Valencia, itself a Michelin Star recipient as a retrospective look at some of the Chef's classic dishes. Opened in 2012, his eponymous restaurant at that time holding two stars and a Top-40 rating on the "World's 50 Best" list, El Poblet was originally intended to offer guests a refined but laid back experience focused on Chef Dacosta's cuisine without fully committing to a full-tasting, but with more Restaurants opened since to focus on casual plates as well as Tapas the idea has since evolved, the current "Menu Ciutat Vella" a sixteen course experience offered at a cost of €120. Featuring high ceilings, white linens and elegant plating, not exactly the sort of thing that says casual though the camouflaged floral pillar and jovial service certainly help to lighten the mood, it is almost immediately after seating that guests are presented with Food and Beverage menus plus a briny rice-cracker amuse with Mayonnaise described as a Kelp Forest. Playing soft music overhead, diners trickling in over the course of the first hour to fill the space about 3/4 at lunch on a Monday, it was after confirming a lack of allergies or intolerances that the menu officially got underway, the €2.50 Bread Service well worth its cost as a hot loaf of Sourdough was served along with good Olive Oil before delving into "Stages of the Almond" featuring raw and toasted Nuts plus an Ice Cream Bon-Bon made from a distillation of the un-ripened green version. Continuing to show a propensity for playing with textures, a theme frequently seen throughout dinner in Denia the night prior, course two featured crispy Almond 'paper' flavored like Turrón atop tender Clams perfumed by Cumin, the four-part follow-up not dissimilar to the second act at Quique Dacosta Restaurante as it offered flavors of Earth and Sea highlighted by Pea and Curry Ice Cream plus the Pod used as a sort of Taco-shell around Lemon Fish Ceviche. Rounding out Canapés with another trio, the focus prominently on brine with Caviar atop creamy Mozzarella followed by dehydrated Watermelon doing a fairly credible riff on Tuna Belly and a black Tempura Fritter of liquefied Sea Urchin, course 'one' of the menu came almost thirty minutes after taking a seat, the Green Tomato Gazpacho expectedly sour but balanced by a creamy crowd, Meringue clusters and Prawns that were served raw and shockingly sweet. Intentionally going back and forth between sea and land, three plump Oysters intense with Iodine beneath a creamy blanket of Liqueur, Roe and Lettuce served next, course three and four were two of Quique's most famous plates, the Prawns from Denia seen one day prior in an even more elaborate presentation while the Rum & Coke Foie Gras ranks amongst the top five cold preparations of the dish experienced to date. Featuring only line-caught Fish, four thin cuts of lean Tuna Belly lightly seared along the rim of warm White Asparagus Soup with light heat, it was here that the kitchen sent out an alternative form of All I Pebre, the flavors of Onions, Peppers and Garlic here lending themselves to a Swordfish Filet beneath a crispy black net. Stating that "about 15%" of El Poblet's dishes were created at the restaurant, the entirety of that group served close to the meal's start, it was with two rich plates from Quique Dacosta Restaurante's history that savories concluded, the Sweetbreads a very different presentation from the night before that paired the caramelized Thymus with Carrots and Onions while "Rice Ashes" was as much a visual experience as it was a taste to behold as earthy flavors mingled with aged Fowl on the palate. Refreshing the mouth with Truffle-steeped Horchata, a pleasant blend of sweet and savory that also served to bridge diners from entrees to dessert, it was much like Dacosta's "From the Muscat" that sweets started off with a study of Fruit in textures, the Vineyard Peach Snow appearing quite similar to insulation and intensely flavored like over-ripe Fruit while the "Fig Tree" follow-up dialed up the textures even further with sugary shards embedded in creamy Mousse. Taking a Double Espresso with Mignardises, the price included in the menu and very necessary prior to a 3.5 hour drive up the coast to Barcelona, it was with Thanks from the Chef de Cuisine that seven tiny treats were enjoyed, the Chocolates particularly memorable as was the rounded Cake described as a Financier that rested in Apricot Preserves.

Had a great night here on our first trip to Valencia. Food was unusual but delicious. My wife and I went for the Menu Paisatages Transformats. This comprised som of the Chef's classics such as Pétalos de rosa and Cubalibre de foie. Service very good and good value for money. VISIT

I've wanted to go to El Poblet since 2008 when I learned about it through the great Spanish cooking ambassador Jose Andres. That was when it was in Denia, an hour south. Recently, El Poblet became Restaurante Quique Dacosta after it's much lauded chef's namesake. Then he opened a tapas bar and a noveau more casual eatery called Vuelve Carolina. In the latter's upstairs space is the new El Poblet. Vuelve carrying much success in the town center and not having to take the hour drive south, Quique Dacosta has re-opened to look into his past cuisine and also present a place that doesnt require the 3 Michelin star onus. Dishes like the Cuba Libre Foie Gras, Suquet de pescadoes de roca, and Gambas rojas can be had either a la carte or in small tasting menus. It's an interesting retrospective look from one of the most creative chefs in Spain without having to break the bank at his flagship venue.

Primero que nada a destacar el servicio y la atención de todo el equipo en especial la del sommelier. Los vinos son casi tan, o más buenos que los platos. Pero por momentos cuesta ver la diferencia entre la primer estrella y la segunda. Algunos detalles como la limpieza de los aseos y la desafortunada suerte que tuvimos que un comensal decidiera sacarse los zapatos al final de la cena, sin que nadie del equipo le dijera nada, han dejado un poco que desear. Creo que más allá de esa situación, que ha sido tan incómoda para el equipo y los clientes del salón, cuesta entender si la segunda estrella se basa en la belleza de la vajilla o en los vinos, mientras debería ser la comida la protagonista. La cuenta podría haber llegado un poco más rápido, a su vez. Ha sido una experiencia maravillosa, no me malinterpreteis, pero creo que en este momento es más 1,5 estrellas que 2.

Hoy comida en el restaurante El Poblet en Valencia, hemos cogido el menú degustación Ciutat Vella, un amor de menú ❤️❤️❤️ estaba excelente, se adjunta foto del menú, de aperitivo cerveza La Valiente hecha por elllos, maridaje con cava Pago de Tharsys y agua, falta la foto de la botella de cava que me olvide de hacer 😜 el local muy bonito y la atención del personal de diez, súper amables y simpátic@s, muchas gracias por vuestra atención 🙏🙏🙏 ha sido un placer conoceros y degustar el menú

Auténtica experiencia gastronómica. Se cuidan hasta los más mínimos detalles. La presentación de los platos de va sorprendiendo, sabores, texturas. Brutal. Aconsejo realizar maridaje de vinos, que Hernan, el sumiller explica con devoción. Enhorabuena a todo el equipo por esta gran experiencia.

Una experiencia fabulosa y totalmente recomendable, detalles cuidados hasta el último detalle. El chef un encanto y la comida todo un espectáculo. La ubicación un tanto peculiar pero nos ha encantado 🥰

Visita a nuestro primer dos ** Michelín y la experiencia ha sido muy positiva, la hemos gozado los tres. Local muy tranquilo y muy bonito, atención de 10 por todo el personal de sala, siempre pendientes de nosotros para cualquier cosa y muy atentos y amables. Cocina de 10 por parte del chef @luisvallsrozalen y todo su equipo. Platos con muy buena presentación, mucho sabor y mucha tradición Valenciana a la que se le da una vuelta vanguardista, te transportan a tu niñez y te traen muchos recuerdos familiares. Hemos optado por el menú "Territori": - Licuado de calabaza con suquet de marisco y jengibre ✨✨ - Bombón de almendra ✨✨ - Cangrejos de la Albufera, crujientes, se comen de un bocado, acompañados por una crema de erizo y un licuado buenísimo. ✨ -Emulsión de hierbas encurtidas, guisantes tiernos y sisho en tempura ✨✨✨ - Beurre blanc de espárrago blanco (en 3 cocciones) y capellanet ✨✨ -Titaina de atún rojo ✨✨✨ -Cañas y barro, homenaje a Blasco Ibáñez y la Albufera, dentro del barro para cocinar y envuelto en acelga tenemos a la reina de la Albufera, la Anguila cocinada en este papillote y que gusta a todo el mundo, incluso a los que odian a la Anguila ✨✨✨ - Arroz bomba de guirra y olivos ✨✨ -Suprema de pato azulón de la Albufera y salsa llimonea ✨✨ - Postre : algarroba, café y whisky ✨✨ - Extra: tartita para mi cumple, todo un detalle. - Final: Piñas y piñones, trampantojo de piñas del Saler✨✨ - Y kombutxa especial de pino, fermentada ✨✨ - Bodega: un vino blanco malvasía de Abel Mendoza de La Rioja que ha acompañado perfectamente toda la comida, gracias al sumiller por su asesoramiento. En definitiva, todo de 10 y en la mejor compañía posible.