The Haze is prepared at 3 Michelin star Quique Dacosta in Dénia, Spain

[@cidcampeador9747]

Juanfra Valiente.....tiene el talento que tiene su padre con la musica .

[@robsteries]

it would be nice to know what he's putting on the plate

[@julioblazquez1265]

La licencia que os tomasteis en este plato es demasiada licencia; más que ayudar distrae.

[@Gourmet_Goon80]

"You say your food is cold? I'm so sorry, but it takes the chef 10 minutes to put his art on your plate. You'll just have to eat it cold. Oh, that'll be 100 euros, please."

[@francescoanastasio2021]

Andrew Tozier Exactly. Plus, I don't see all this art in this: to me it's just pretentious.

[@maniswolftoman]

The dry ice might’ve been a tiny clue that the dish is supposed to be served cold.

[@andsev88]

que cojones es eso?

[@ilmessia8708]

Non toccatemi mamma e nonna...

[@pillosub]

Azz

[@chrisnkate0900]

too many pinga's .. there is no need for tweezer's with a stable hand,.

[@NTripleOne]

Art? Sure.
Something I'd buy as food? No.

[@kubu79]

This dish made me crave Pasta alla Carbonara and Fettuccine alla Bolognese 👍

[@Gameremag]

very cool
the dish looks like a place in middleearth :)

[@fredlinger5251]

Where is me Chateaubriand ???

[@aMoNv2]

i dont know why but i dont like that dish.. it probably tastes amazing but it doesnt look good to me

[@TheRobinhoRoxShow]

hardcore entremtier, brilliant

[@CH0RUS]

True art

[@dragoscostin4824]

Amazing !