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| 1999 | Miglior ristorante della Costa Blanca, conferito dal Patronato per il Turismo. |
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| 2000 | Cuoco e ristorante dell'anno nel giornale Levante, secondo Antonio Vergara. |
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| 2001 | Premio al ristorante con la migliore materia prima nel congresso Lo Mejor de la Gastronomía, secondo Rafael García Santos. |
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| 2002 y 2005 | Miglior cuoco dell'anno nel congresso Lo Mejor de la Gastronomía, secondo Rafael García Santos. |
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| 2002 | Riceve la prima stella Michelin. |
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| 2003 | Azienda di ristorazione dell'anno, secondo Rafael García Santos. |
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| 2003 | Cuoco dell'anno, secondo Porcelanas Bidasoa. |
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| 2004 | Premio Cándido all'innovazione gastronomica e turistica, conferito dalla Fondazione Cándido di Segovia. |
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| 2005 | Pubblica il libro Arroces Contemporáneos (Montagud Editores). |
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| 2005 | Cuoco dell'anno, secondo la guida Gourmetour. |
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| 2005 | Miglior cuoco europeo, secondo l'Accademia Internazionale di Gastronomia. |
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| 2006 | Premio Parmigiano-Reggiano conferito al miglior lavoro in favore del formaggio. |
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| 2006 | Premio al piatto più bello dell'anno nel congresso Lo Mejor de la Gastronomía. |
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| 2006 | Ottiene una valutazione di 9,25/10 nella guida Lo Mejor de la Gastronomía di Rafael García Santos. |
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| 2006 | La rivista Food & Wine colloca Quique Dacosta Restaurante tra i 10 migliori ristoranti del mondo. |
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| 2006 | Ottiene una valutazione di 19,50/20 nel quotidiano La Vanguardia. |
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| 2006 | Premio nazionale di gastronomia conferito dall'Accademia Spagnola di Gastronomia. |
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| 2006 | Riceve la seconda stella Michelin. |
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| 2007 | Miglior ristorante di cucina creativa nei premi ABC, secondo Carlos Maribona. |
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| 2007 | Pasticcere dell'anno a Juanfra Valiente (direttore di creatività di Quique Dacosta Restaurante) nel congresso Lo Mejor de la Gastronomía, secondo Solé Graells. |
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| 2007 | Ottiene una valutazione di 9,5/10 nella guida Lo Mejor de la Gastronomía di Rafael García Santos. |
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| 2007 | Premio Internazionale Tartufo Bianco ad Alba (Italia). |
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| 2008 | Ottiene tre soli, la massima valutazione nella Guida Campsa, secondo Rafael Anson (Presidente dell'Accademia Spagnola di Gastronomia). |