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| 1999 | Mejor restaurante de la Costa blanca, por el patronato de turismo. |
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| 2000 | Cocinero y restaurante del año en el diario Levante, por Antonio Vergara. |
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| 2001 | Premio al restaurante con mejor materia prima en el congreso Lomejordelagastronomía, por Rafael García Santos. |
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| 2002 y 2005 | Mejor cocinero del año en el congreso Lo Mejor de la Gastronomía, por Rafael García Santos. |
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| 2002 | Recibe la primera estrella Michelin. |
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| 2003 | Empresa de restauración del año, por Rafael García Santos. |
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| 2003 | Cocinero del año, por porcelanas Bidasoa. |
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| 2004 | Premio Cándido a la innovación gastronómica y turística, por la Fundación Cándido de Segovia. |
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| 2005 | Publica el libro Arroces Contemporáneos (Montagud Editores). |
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| 2005 | Cocinero del año, por la guía Gourmetour. |
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| 2005 | Mejor cocinero Europeo, por la Academia Internacional de Gastronomía. |
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| 2006 | Premio Parmigiano Reggiano a la mejor labor en pro del queso. |
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| 2006 | Premio al plato más bello del año en el congreso Lo Mejor de la gastronomía. |
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| 2006 | Obtiene una puntuación de 9,25/10 en la guía Lo Mejor de la Gastronomía de Rafael García Santos. |
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| 2006 | La revista Food & Wine coloca a Quique Dacosta Restaurante entre los 10 mejores restaurantes del mundo. |
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| 2006 | Obtiene una puntuación de 19,50/20 en el diario La Vanguardia. |
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| 2006 | Premio nacional de gastronomía por la Academia Española de Gastronomía. |
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| 2006 | Recibe la segunda estrella Michelin. |
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| 2007 | Mejor restaurante de cocina creativa en los premios ABC, por Carlos Maribona. |
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| 2007 | Repostero del año a Juanfra Valiente (director de creatividad de Quique Dacosta Restaurante) en el congreso Lo Mejor de la Gastronomía, por Solé Graells. |
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| 2007 | Obtiene una puntuación de 9,5/10 en la guía Lo Mejor de la Gastronomía de Rafael García Santos. |
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| 2007 | I Premio Internacional Tartufo Bianco en Alba (Italia). |
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| 2008 | Obtiene tres soles, la máxima calificación en la Guía Campsa, por Rafael Anson (Presidente de la Academia Española de Gastronomía). |