Llisa Negra

With two fine dining restaurants and a tapas bar under his belt, Quique Dacosta decided to open a restaurant where the best possible ingredients are cooked over an open fire. The cooking is not without its modern flourishes, like red tuna belly that has been cured in salt for five months or grilled Dénia prawns with a spicy sea urchin gratin. The rice dishes are nearly perfect, and the various cuts of fish and slabs of meats on offer are perfectly grilled. Dessert means enjoying one of the best cheesecakes in Spain.