One of Spain’s most prolific chefs, Quique Dacosta, hs brought his innovative style of cooking to London, which has seen him awarded three Michelin stars for his restaurant in Denia and one Michelin star at El Poblet in Valencia. A heavyweight of top end Spanish dining, Dacosta is actually a self taught chef having started at a family run seafood restaurant near Alicante, working his way to head chef, before taking over the business entirely.
Arros QD is the result of his lifelong passion for paella and wood-fired cooking with everything revolves around the six-metre woodfire stoves with theatrical seating around the open kitchen downstairs and a classic dining experience on the upper floor. This restaurant, his first restaurant outside of Spain - set across two floors - has been designed by the highly-lauded Barcelonian studio, Lázaro Rosa-Violán.
The menu focuses on paellas and other rice dishes while utilising wood-fire cooking techniques. Menu items include paella Valenciana – the region’s traditional dish with rabbit chop, chicken and butter beans – as well as smoked Welsh duck breast, morel, black trompettes and porcini aïoli chapas, named for the trays in which they are cooked.
Paella Valenciana, a traditional take on the dish that includes Rabbit chop, chicken and butter beans, cooked over a wood fire and smoked Welsh duck breast “chapas” with morel, black trompettes and porcini aioli.
Arros QD’s wine list pays 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.