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

February 2023 · 3 min read · Valencian Community

After reading Part 1 and Part 2 of this series, you already have a deep idea of what kind of restaurant we're talking about: its history, its people behind, current ranking and some of their nice courses.

As you know, the co-owner and Head Sommelier Alberto Redrado, cousin of the co-owner and Head Chef Kiko Moya, not only was awarded with the National Gastronomy Award as Best National Sommelier in 2009 but also was chosen by a national wine promoter as Best Sommelier in Spain 2019.

With a serious face and very professional in his work, he dropped out of university to join his cousin's restaurant and years later he married his current wife, daughter and heiress to one of the most renowned wineries in the Valencian Community: the Gutiérrez de la Vega winery, producers of Casta Diva wines, among others.

As an anecdote, eating that day in this restaurant, not only did I personally meet Kiko Moya and Alberto Redrado, but also the famous Spanish sommelier David Rabasa (sommelier at Ricard Camarena restaurant - 2 Michelin stars, 3 Repsol suns), and with Alberto's wife, Violeta Gutiérrez de la Vega, with whom I was able to chat for a while after lunch.

*Cherries with tender green almonds and royal thyme (First main dessert) (1).*

*Cherries with tender green almonds and royal thyme (First main dessert) (2).*

*Cherries with tender green almonds and royal thyme (First main dessert) (3).*

Pictures of "Carob mole with frozen peanut cream" (Second main dessert) are missing.

”The PINK dessert with blood oranges and Campari” (Third main dessert) (1). — *"The PINK dessert with blood oranges and Campari" (Third main dessert) (1).*

”The PINK dessert with blood oranges and Campari” (Third main dessert) (2). — *"The PINK dessert with blood oranges and Campari" (Third main dessert) (2).*

Glass of 50-years-aged Fondillón wine (a very traditional Alicante luxury wine, made 100% from Monastrell grapes, wich obtained all its high alcohol content in a natural way by the solera system, using very old barrels) (€15/glass).

*National artisan cheeses board, sided with artisan bread and quince (+€20/diner) (1).*

*National artisan cheeses board, sided with artisan bread and quince (+€20/diner) (2).*

*Gourmet dark chocolate bar (on the house).*

At this moment, after paying the bill, they invite you to go with them into their kitchen and see their facilities, the "Table 0" (VIP table) and also to have the petit fours in a small balcony that they have prepared for the occasion.

YouTube Short entering the kitchen facilities:

https://youtube.com/shorts/LFO7Kcr2Hgg?feature=share