Eating at "l'Escaleta" rest. - 2 Michelin stars, 3 Repsol suns - Cocentaina, Alicante 🇪🇦 (Part 2)

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As I told you in the First Part of this series, this is one of the best restaurants in the Valencian Community (Spain), and it's a must visit to those wanting to live a nice foodie experience.

In words of the Michelin Guide:

  In this attractive villa on the slopes of Montcabrer (the "magic mountain"), diners get a sense of the evolution of a family business that has been going for over 40 years. The culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through the dishes.Eschewing unnecessary frills, chef Kiko Moya celebrates the terroir using local seasonal produce and drawing on tradition – but this does not mean his cuisine is in any way lacking in creativity. Famous for its arroces al cuadrado – a rice speciality served in a rectangular iron tray having been finished in the oven – the painstakingly devised menu is complemented by an excellent wine list. At the end of their lunch, diners can go into the kitchen, where there is the so-called "Table 0" that seats six.  

The Head Chef, Kiko Moya, was taught by the worldwide known best chef in the world for many years Ferran Adriá (el Bulli restaurant), and after spending a year in his acclaimed restaurant, worked also in some other worldwide reknowns restaurants as el Celler de Can Roca (3 Michelin stars and Best Restaurant in the World 2013 & 2015 by The World's 50 Best Restaurants).

Now Kiko divides his time between the kitchen of his family restaurant and the university, as he teaches the University Degree in Gastronomy and the Master's Degree in Gastronomy and Culinary Management.

Red prawn curated in a citrus salt crust (Second main course) (1).

Red prawn curated in a citrus salt crust (Second main course) (2).

Tender corn with 'huitlacoche' and smoked egg, paired with homemade corn beer (Third main course) (1).

Tender corn with 'huitlacoche' and smoked egg, paired with homemade corn beer (Third main course) (2).

Tender corn with 'huitlacoche' and smoked egg, paired with homemade corn beer (Third main course) (3).

Glass of Micalet white wine, special batch aged under a veil of flor, by Javi Revert winemaker - Enchanting Parker Guide wine tasters since 2018, year in wich it got rated with 94 points - Javier works with the local grape varieties Tortosí, Trepadell, Malvasía, Merseguera and Verdi - Vineyard is particularly special, as it was planted by Javier's own great-grandfather in 1948 (glass on the house) (1).

Glass of Micalet white wine, special batch aged under a veil of flor, by Javi Revert winemaker - Enchanting Parker Guide wine tasters since 2018, year in wich it got rated with 94 points - Javier works with the local grape varieties Tortosí, Trepadell, Malvasía, Merseguera and Verdi - Vineyard is particularly special, as it was planted by Javier's own great-grandfather in 1948 (glass on the house) (2).

Oyster with cured yolk and sour cream (Fourth main course) (1).

Oyster with cured yolk and sour cream (Fourth main course) (2).

Oyster with cured yolk and sour cream (Fourth main course) (3).

Steamed bun stuffed with eel and topped with black lemon meniere and caviar (Fifht main course) (1).

Steamed bun stuffed with eel and topped with black lemon meniere and caviar (Fifht main course) (2).

Steamed bun stuffed with eel and topped with black lemon meniere and caviar (Fifht main course) (3).

Steamed bun stuffed with eel and topped with black lemon meniere and caviar (Fifht main course) (4).

Grilled hake with its juices pilpil sauce, pickles and rose vinegar (Sixth main course) (1).

Grilled hake with its juices pilpil sauce, pickles and rose vinegar (Sixth main course) (2).

Grilled hake with its juices pilpil sauce, pickles and rose vinegar (Sixth main course) (3).

"Arroz al cuadrado" (Squared rice): Rice with sea nettles and rooster combs (Seventh main course) (1).

"Arroz al cuadrado" (Squared rice): Rice with sea nettles and rooster combs (Seventh main course) (2).

"Arroz al cuadrado" (Squared rice): Rice with sea nettles and rooster combs (Seventh main course) (3).

Suckling goat with its milky skin and spiced tomato (Eight main course) (1).

Suckling goat with its milky skin and spiced tomato (Eight main course) (2).

Suckling goat with its milky skin and spiced tomato (Eight main course) (3).

Up to here all the main courses; in the next and last article we'll go with the desserts, petit fours and bill.

Overall evaluation of the restaurant: 9.5 points out of 10.

Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.

Background image (wide kitchen) taken from their Photo Gallery.  

Sources on which I relied to give some accurate info about Kiko Moya chef and the Micalet white wine: (1), (2), (3).

l'Escaleta restaurant website.  

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