Michelin-Star Chef Quique Dacosta’s Culinary Journey in Mexico

Renowned Spanish chef Quique Dacosta, celebrated for his innovative culinary artistry and holder of seven Michelin stars, is bringing his exceptional dining experience to Tulum, Mexico. From December 28 to February 2, Dacosta’s acclaimed restaurant, Arros QD, will host an exclusive pop-up at Blue Venado Tulum, offering guests a unique opportunity to indulge in his Mediterranean-inspired cuisine.

Arros QD is renowned for its contemporary approach to traditional Valencian cooking, with a particular emphasis on rice dishes. The Tulum pop-up will feature three meticulously curated tasting menus, showcasing Dacosta’s signature creations that blend traditional flavors with modern techniques. Guests can anticipate a culinary journey that highlights the finest local ingredients, complemented by a selection of crafted cocktails and a specially curated wine list.

The venue, Blue Venado Tulum, is situated in Tulum’s vibrant hotel zone, offering panoramic views of the Caribbean Sea. Its unique architecture and natural surroundings provide an ideal setting for this gastronomic event, combining luxury with nature to create an unforgettable dining atmosphere.

For those seeking an extraordinary culinary adventure, reservations are essential. Bookings can be made through the official website: starlitessence.com

Dacosta sees no boundaries in cooking, only new arenas for his creativity. “Each of my restaurants is a language in itself. They’re like three different albums by the same musician, but from different eras”, he says.

Now, with his visit to Mexico, he is ready to unleash his creative prowess. His career is marked by creative independence and the creation of unique spaces. In Dénia, he transformed a food house into a three Michelin-star restaurant; in Valencia, he elevated El Poblet to two-star status; and in Madrid, with Deessa, he took on a different challenge: integrating his culinary vision into a century-old hotel without losing its essence.

Setting up a restaurant in the Mandarin Oriental Ritz was not just about opening a new venue. It was about achieving and surpassing Michelin-star standards in record time. “I don’t replicate concepts, I’m always searching for something new,” says Dacosta. Deessa was his chance to prove this in an environment where fine dining is often influenced by the hotel industry.

This approach led to Deessa earning two Michelin stars in just 18 months. From the outset, the goal was clear: “to make Deessa a gastronomic landmark, without losing the essence of a hotel with a strong historical identity. If I had to define what sets us apart, I would say that we are different in everything. We do not resemble any other restaurant in Madrid,” he states.

Dacosta doesn’t believe in predefined limits for fine dining. While some may see a restaurant within a luxury hotel as restrictive in terms of creativity and flexibility, he views it as an opportunity to reimagine the gastronomic experience. “A gastronomic restaurant must maintain its purity. But a hotel should offer different experiences for different moments,” he explains.

Don’t miss this rare opportunity to experience the culinary mastery of Quique Dacosta in the enchanting setting of Tulum.