El Poblet was the original name of Quique Dacosta’s restaurant in Dénia. After changing the name to his own, he opened this restaurant in the heart of Valencia, calling it El Poblet. Luís Valls spent four years in Dacosta’s kitchen in Dénia, and he has been tasked with the job of bringing his mentor’s legacy to the city. He offers two menus, one based on traditional Valencian recipes and one based on market cuisine. Hernán Menno’s work as the director of the room and wine-cellar service is unbeatable.