An alum of El Bulli, Chef Quique Dacosta proves there is more to Spanish gastronomy than the Basque Country and Catalonia at this white-washed Mediterranean villa in Alicante. After admiring the glass-enclosed pavilion, beautiful terrace and lounge, diners are offered two constantly changing tasting menus showcasing modern local cuisine. With his delicate, minimalist fare and a nod to botany, Dacosta only uses local ingredients sourced from within 75 km of his restaurant. Dinner begins at bare, unlaid tables. Cutlery and crockery are added as the meal progresses to ensure nothing detracts from the food. Highlights include Gleva rice with D.O. Valencia between straw and mountain dry leaves.

See Andy's blog post: http://tinyurl.com/zmeexsl .