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
Luis Valls Rozalén
Quique Dacosta entrusts him with the kitchens and creativity of ‘El Poblet’ in 2018. His gastronomic proposal is influenced by the Valencian surroundings.
He is a young chef, organised and recognised by the public for his work with Mediterranean food.
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.
Head Waitress
Head Waitress
Delia Claure
She arrived at El Poblet in 2024 motivated by her social skills and experience in customer service after studying Tourism and Cookery.
An inveterate gourmet, she has travelled halfway around the world enjoying the best cuisine.
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