Hasta La Creative!

After four years away from Madrid Fusión, Quique Dacosta returns with his new culinary philosophy, a philosophy that refers to the very origin of the cuisine, to a typical elaboration of his area made mostly with seafood: salted fish.

Besides knowing them for being part of our diet, we approach them with the respect that the ancestral deserves, but with a curious look and with the intention of always: to evolve. How to treat salting from haute cuisine? How to do something different that goes beyond a method to conserve food?

This revolutionary treatment of salt, cooking, curing and ripening, has been applied in addition to fish and seafood, meat and vegetables.