For a more conceptual approach to gastronomy, look no further than chef Quique Dacosta, who transcends the boundaries of cuisine to lead us through an artistic experience that, as he himself describes, is a form of communication with his guests in keeping with his desire for “culinary beauty”. His innovative cuisine, which changes almost completely every year, constantly pushes the limits of the tasting experience. Through the Octavo (Eighth) tasting menu (with a name that unashamedly pushes back against the seven established fine arts: namely, painting, sculpture, architecture, music, dance, literature and cinema) he speaks to us of an ephemeral and imaginative art that ultimately disappears on the palate via courses (with different wine pairings) that manage to remain forever embedded in the memory. Once again, he finds his source of inspiration in the Mediterranean, with an excitement that puts each of our senses to work, as in his view “cooking is a multisensory discipline”.