He is set to open Arros QD on Fitzrovia’s 64 Eastcastle Street on 7 June 2019. His first restaurant in London and outside of his native Spain, the collaborative project will showcase Quique’s unique style of cooking while highlighting his passion for rice as well as premium, local and seasonal ingredients.
Over the past 30 years, Dacosta has built a name for himself around the world for his artistic expression in the kitchen and for being a pioneer of avant-garde cuisine. His flagship in Denia, the eponymous Quique Dacosta Restaurant, has held three Michelin stars since 2013, holds a position on the World’s 100 Best Restaurants List and has been twice awarded Best European Restaurant by Opinionated About Dining.
Dacosta’s portfolio also includes El Poblet, a one Michelin-starred restaurant in Valencia city, MercatBar, Vuelve Carolina, and most recently Llisa Negra.
An entire section of Arros QD’s menu devoted to rice will include dishes such as paella valenciana, a traditional take on the dish that includes rabbit chop, chicken and butter beans, all cooked over a wood fire and using a variety of timbers to complement each dish. More contemporary rice dishes, highlighting premium and seasonal UK ingredients, will include “chapas” such as smoked Welsh duck breast, morel, black trompettes and porcini aioli.
The rest of the menu will feature “innovative” starters and a selection of meat, vegetable and fish mains that range from larger pieces cooked over fire or charcoal, to dishes using more vanguard techniques and elaborations.
Arros QD’s wine list will pay tribute to the wines that grow around the Mediterranean Sea, focussing on organic farms, along with premium wines from the most traditional regions of the world.
Its cocktail menu served in the bar and lounge area will continue on the Mediterranean theme, with modern takes on classic cocktails from the sea’s key cities. A further category will focus on seasonal and locally sourced botanicals and fruits.
Arros QD has been designed by the Barcelonian studio, Lázaro Rosa-Violán, and will showcase an open kitchen with views of the eight-meter flame grill. The restaurant is set across two floors totalling 9000sqf and holding 140 covers, with four distinct areas including a lounge with bar seating, a chef’s paella counter and a chef’s table.
Dacosta said: “Bringing our tradition and gastronomy to one of the main capitals in the world, both generally and gastronomically, is an exercise of commitment and responsibility which fills me with excitement.”