El Poblet opened its doors in Valencia in 2012, recovering the initial name of the Dénia restaurant, now Quique Dacosta Restaurant.
Quique Dacosta then wanted to bring his cuisine closer to the capital by creating a new proposal of haute cuisine.
Now, a very young team offers its own proposal, with Luis Valls as chef leading a kitchen that has its pantry in the territory and in the Albufera.
Cooking Valencia, El Poblet has been awarded 2 ** Michelin and 2 Repsol soles.
Head Chef
Head Chef
Luís Valls Rozalén
Entrusted by Quique Dacosta to head the kitchens at “El Poblet” restaurant in 2014, after being part of the team led by Quique Dacosta Restaurant, where he lived full three Michelin stars.
A young, organised and promising chef.
Head Waitress
Head Waitress
Ana Botella Sanchis
Arrived at El Poblet in 2014 almost as a natural destination after having experienced catering from her infancy.
Sommelier
Sommelier
Hernán Menno
After growing up in family restaurants, he decides to specialize in sommelier after his university studies.
Now, he enjoys studying, tasting, harmonizing and transmitting the emotions that are inside a glass of wine, a task that is being recognized by gastronomic critics.
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