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| 1999 | Best restaurant of the Costa Blanca, by the tourism board. |
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| 2000 | Chef and restaurant of the year in the Levante newspaper, by Antonio Vergara. |
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| 2001 | Award to the restaurant with the finest raw product at the Lo Mejor de la Gastronomía congress, by Rafael García Santos. |
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| 2002 y 2005 | Chef of the year at the Lo Mejor de la Gastronomía congress, by Rafael García Santos. |
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| 2002 | Receives the first Michelin star. |
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| 2003 | Restaurant business of the year, by Rafael García Santos. |
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| 2003 | Chef of the year, by Porcelanas Bidasoa. |
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| 2004 | Cándido Award for innovation in gastronomy and tourism, by the Fundación Cándido from Segovia (Spain). |
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| 2005 | Publishes the book Arroces Contemporáneos (Montagud Editores). |
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| 2005 | Chef of the year, by the guide Gourmetour. |
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| 2005 | European chef of the year, by the International Academy of Gastronomy. |
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| 2006 | Parmigiano Reggiano award for the best work in favor of cheese. |
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| 2006 | Award for the most beautiful dish of the year at the Lo Mejor de la Gastronomía congress. |
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| 2006 | Awarded a 9.25 out of 10 in the Lo Mejor de la Gastronomía guide by Rafael García Santos. |
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| 2006 | Food & Wine magazine ranks Quique Dacosta Restaurante among the 10 best restaurants in the world. |
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| 2006 | Awarded a 19.50 out of 20 by the La Vanguardia newspaper. |
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| 2006 | National gastronomy award by the Spanish Academy of Gastronomy. |
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| 2006 | Receives the second Michelin star. |
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| 2007 | Best restaurant for creative cuisine in the ABC newspaper awards, by Carlos Maribona. |
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| 2007 | Pastry chef of the year to Juanfra Valiente (creative director at Quique Dacosta Restaurante) in the Lo Mejor de la Gastronomia congress, by Solé Graells. |
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| 2007 | Awarded a 9.50 out of 10 in the Lo Mejor de la Gastronomía guide by Rafael García Santos. |
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| 2007 | I International Award Tartufo Bianco in Alba, Italy. |
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| 2008 | Awarded three suns, the highest qualification in the Campsa Guide , by Rafael Ansín (President of the Spanish Academy of Gastronomy). |