In May 2021, three-Michelin-starred chef Quique Dacosta and the Llisa Negra team hosted renowned chef Rafa Zafra for an exceptional four-hands dinner. This unique collaboration between Llisa Negra and Estimar celebrated the essence of seafood-driven cuisine, a core concept that defines both chefs’ culinary identities. The exclusive event marked a major milestone in Valencia’s gastronomic scene.
The Mediterranean Sea as the star ingredient
Mediterranean seafood and fish are the pillars of both chefs’ cuisine. The exclusive menu, enjoyed by a select group of fifty diners, featured Estimar classics like the iconic salmon and caviar bikini, a three-texture langoustine dish, and their signature mille-feuille with cream and vanilla. Llisa Negra also showcased its standout creations, such as the Josper-grilled scarlet prawn with sea urchin emulsion, Quique Dacosta’s house-cured fish in a saline atmosphere, and their molten cheesecake.
This seaside-flavoured culinary experience was elevated by the umami richness of “Real Caviar’s” OSETRA “00” caviar and perfectly paired with Krug Grande Cuvée champagne – an essential, as both restaurants are ambassadors of the prestigious French label.
“One of our missions as chefs in this kind of restaurant is to honour the product and the producers, to highlight extraordinary ingredients and serve them at their perfect moment,” says Quique Dacosta.
Rafa Zafra: A True Champion of Premium Seafood
“My cuisine is born from the sea. It’s a year-round staple that keeps us going while we await seasonal treasures like truffles, fava beans, and peas”, explains Rafa Zafra. Since opening Estimar Barcelona in 2016, after an extensive fine-dining career working with Ferran Adrià, Zafra has built a seafood empire.
Following the success of Estimar Barcelona, he launched Estimar Madrid, Casa Jondal in Ibiza, and most recently, Amar Barcelona at the Palace Hotel alongside partners Anna Gotanegra and Ricardo Acquista. For Zafra, product-focused cuisine “has always existed, and chefs have stepped in to professionalise it – understanding which technique, temperature, or cooking method best honours a fish or shellfish”, he adds.
Quique Dacosta: A Host to Spain’s Top Chefs at Llisa Negra
This was the second time that Quique Dacosta paid tribute to product-driven cooking with a four-hands dinner at Llisa Negra, inviting one of Spain’s most acclaimed chefs to collaborate. The first event took place in 2019, when Dacosta shared the kitchen with world-renowned grill master Bittor Arginzoniz of Etxebarri. On that occasion, the spotlight was on meat.
With this new dinner, Dacosta reaffirms his role as a host and ambassador of high-quality, ingredient-centric cuisine in the heart of Valencia. Through these collaborations, he continues to foster connections among chefs who share a vision for simple yet deeply personal gastronomy.
Llisa Negra: A Culinary Landmark in Valencia
With its focus on premium ingredients and open kitchen concept, Llisa Negra continues to establish itself as one of Valencia’s top product-driven restaurants. Here, diners watch as seafood and other ingredients are cooked using traditional methods, over direct flames and wood fires.
At Llisa Negra, authenticity and respect for the product define the culinary philosophy. Fire and simplicity are the tools used to extract the natural essence of each ingredient, from Mediterranean fish and shellfish to seasonal vegetables and premium meats.
WHAT THE MEDIA SAYS ABOUT US:
Guía Hedonista – “Quique Dacosta and Rafa Zafra pay tribute to product-driven cuisine at Llisa Negra” – 13/5/2022
https://Valènciaplaza.com/quique-dacosta-y-rafa-zafra-homenajean-a-la-cocina-de-producto-en-un-cuatro-manos-en-llisa-negra
Las Provincias – “Four-Handed Magic at Llisa Negra” – 13/5/2022
https://www.lasprovincias.es/gastronomia/chefs/magia-cuatro-manos-llisa-negra-20220513120928-nt.html?ref=https%3A%2F%2Flinktr.ee%2F
Las Provincias – Mr cooking – “Dacosta and Rafa Zafra Open Up Llisa Negra” – 13/5/2022
https://www.lasprovincias.es/gastronomia/quique-dacosta-rafa-zafra-20220513182114-nt.html
Levante – Santos Ruiz – “Rafa Zafra: ‘I Enjoy a Fried Anchovy Just as Much’” – 17/5/2022
https://www.levante-emv.com/cultura/2022/05/17/quique-dacosta-rafa-zafra-llisa-negra-boqueron-frito-66175482.html
