"It was nice while it lasted? Without a doubt". This is how the statement that the restaurant has shared on its social networks began Aticcook de Dénia, with which, to surprise, they have announced their closure.
The Aticcook restaurant, with which chef Bruno Ruiz has enjoyed so much success over the last eight years, closes its doors permanently. However, in turn open them to other projects. "We must allow ourselves to settle this stage to shape many others that will allow us to take our culinary stamp as far as we have never imagined." One of these has already seen the light on the Dénia beach: the Escondida restaurant.
Aticcook has been reaping success for eight years from the attic of Pepe Cabrera's building. The most recent was the Sol Repsol that he achieved at the beginning of this 2022. It is also one of the essentials for the Michelin Guide for several years, appearing as recommended in its pages.
"We leave happy for having been part of this space dedicated to the product, the flavor and the environment." Thus says goodbye to a restaurant that in recent years had managed to be among the best valued by both professionals and residents.
I have not had the privilege of trying Aticcook, because after months of making a reservation on the same day of the meal, they canceled it for reasons of Denia's DNA, a shame on the part of the restaurant, where their lack of professionalism was shown. Now, I will never be able to prove it. A shame.
A lost. I hope they return to the area soon, with new projects. We don't like the hidden one at all; nothing to do with Aticook. And in the region there are great places, like Aticcok that are full, like Xato in la Nuncía, similar in price to Aticook. I hope they continue betting on a level kitchen.
Too bad for the customers who have enjoyed the food and the well-decorated place with a warm atmosphere without forgetting the kindness of the chef and his team. Thanks and good luck in your projects
They put fresh fish and shellfish from the market. Fresh seasonal meats and vegetables. Do not offer customers dishes decorated with brushes like paintings, but quality and abundant raw materials.
Put reasonable prices and friendly service. I assure you that they will fill the restaurant every day.
The elite willing to pay from 70 to 100 eu per person in a luxurious environment is in decline.
Pure and hard posturing on this issue of restaurants in Dénia
I am extremely sorry not to be able, like every summer we go to Denia, to have that magical dinner at your house.
Hidden we also know it and we love it but Aticook was a "top".
You deserved a star for years and if you had had it for sure you would not have closed.
We wish you the best in your new projects and we will continue to taste your cuisine in Escondida although longing for Aticook
A hug
Luck
I'm from the East Penthouse and from Quique's red prawns to the bow, more quantity, less pijerias and more real food, thank you!
Where a good 'Llonganissa i botifarra' sandwich is served with real bread, from the oven, accompanied by a very cold beer, with its foam overflowing over the edge and finished off with a carajillo of strong and well charged coffee, which is remove the other pijadas. And all this for 9 or 10 euros.
Reason: It is not profitable otherwise they would not close. And like many others, a lot of Michelin and they have to close. Remember when restaurants prided themselves on their service and food? for decades, generations, a profession, a way of life. Focusing on seeking prizes and personal brilliance merits at a golden price is something else
Perfect your comment and "you have hit the nail on the head."
Let's remember El Baret de Mikel, moving away from the desire to have a Michelin star.
I'm from the East Penthouse and from Quique's red prawns to the bow, more comfortable and less artistic fancy