水滨酒店在D nia

For a more conceptual approach to gastronomy, look no further than chef Quique Dacosta, who transcends the boundaries of cuisine to lead us through an artistic experience that, as he himself describes, is a form of communication with his guests in keeping with his desire for “culinary beauty”. His innovative cuisine, which changes almost completely every year, constantly pushes the limits of the tasting experience. Through the Octavo (Eighth) tasting menu (with a name that unashamedly pushes back against the seven established fine arts: namely, painting, sculpture, architecture, music, dance,