“Having spent several years researching the role and history of salt, this upcoming season is when we will be bringing it to the forefront, in all its finality.
We have been working on salted dishes, contributing our perspective, our code and personal feeling. We have researched and created based on what was already in existence, with its historical and anthropological weight. But we changed all the pre-established parameters, using salt as a way to cook, instead of using it as a preservation technique.
This season, my team and I have designed a salt tunnel. We simulate a saline atmosphere at 3 degrees, where the products do not enter into direct contact with the salt. The current cooks them, without transforming them. Thus, we regard salted dishes through an evolutionary prism.
An evolutionary attitude, where we feel proud of the territory we call home, is our philosophy in the kitchen. Innovation is our attitude, what moves us and creates novel products, year after year.
I believe in evolution in every sense of the word: in the evolution of thought, of cuisine, or art, of technology and of science. Creation is a part of evolution.
I also firmly believe in the origin of things. History’s legacy, and how it has marked us, and how it marks our evolution. We are the origin, and at the same time, the evolution.
I am delighted to introduce The Salt to you. I hope you enjoy it.
This year, we’re waiting for you at Quique Dacosta Restaurante with Evolution and Origin!”
– Quique Dacosta