Eating at "l'Escaleta" rest. - 2 Michelin stars, 3 Repsol suns - Cocentaina, Alicante 🇪🇦 (Part 1)

@dresden.theone · 2023-02-13 09:26 · Foodies Bee Hive

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This haute cuisine restaurant is considered "top notch" by professional food critics and is ranked #3 in the official list of The Best 55 restaurants in the Valencian Community in 2021 and ranked #6 by Bon Viveur magazine in 2022.

Cocentaina town, interior of Alicante province, Valencian Community, Spain.
Cocentaina town, interior of Alicante province, Valencian Community, Spain.
Close up of Cocentaina town and restaurant location.
Close up of Cocentaina town and restaurant location.

The truth is that they had to be doing things right since they're open since 1980 (more than 40 years, wich in a sector like hostelry it's almost a miracle) and they have been awarded a multitude of prizes and recognitions, including various awards for tourism merit (granted by the Ministry of Commerce and Tourism), the Best National Sommelier for Alberto Redrado (Head Sommelier and Senior Partner) and the Prix Chef award from the International Gastronomy Academy for Kiko Moya (Head Chef and Senior Partner) - Full list of awards and recognitions.

They have 2 tasting menu options, being my choice the longest SABOER menu (Snacks + Starters + 8 Main Courses + 3 Main Desserts + 2 Petit Fours, €155/per person, drinks not included) with no wine pairing service (Special wine pairing service + €95/per person).

In my personal opinion, everything is really nice here but if I had to choose between this restaurant and the ranked #4 BonAmb restaurant (ranked one spot lower), I think I enjoyed more the food and the experience at BonAmb's.

They currently have a ⭐4.6 rating on Google Maps (based on 782 reviews) and my personal rating was ⭐5.

YouTube Short arriving to the main door of the restaurant:

https://youtube.com/shorts/zd9WWMtfscI?feature=share

YouTube Short in the hall of the restaurant, where I had a drink (beer + still water) before going to the main dining room:

https://youtube.com/shorts/flGD6kmYj_A?feature=share

SABOER menu items (1).
SABOER menu items (1).
SABOER menu items (2).
SABOER menu items (2).
SABOER menu items (3).
SABOER menu items (3).
Homemade bread + homemade rosemary butter with salt flakes (included in the +€10 table service).
Homemade bread + homemade rosemary butter with salt flakes (included in the +€10 table service).
Homemade almond milk cheese with honey and EVOO (First snack) (1).
Homemade almond milk cheese with honey and EVOO (First snack) (1).
Homemade almond milk cheese with honey and EVOO (First snack) (2).
Homemade almond milk cheese with honey and EVOO (First snack) (2).
Salty almond nougats from Alicante + White garlic gazpacho cream and black garlic Oreo cookie (Second, Third and Fourth snacks).
Salty almond nougats from Alicante + White garlic gazpacho cream and black garlic Oreo cookie (Second, Third and Fourth snacks).
Salty almond nougat from Alicante (Second snack).
Salty almond nougat from Alicante (Second snack).
Salty almond nougat from Alicante (Third snack).
Salty almond nougat from Alicante (Third snack).
White garlic gazpacho cream and black garlic Oreo cookie (Fourth snack).
White garlic gazpacho cream and black garlic Oreo cookie (Fourth snack).
”Maravilla” (wonder) lettuce with homemade mustard + Roasted spring onion with tender almond and licorice + Pickles with salt and water (First, Second and Third starters).
"Maravilla" (wonder) lettuce with homemade mustard + Roasted spring onion with tender almond and licorice + Pickles with salt and water (First, Second and Third starters).
”Maravilla” (wonder) lettuce with homemade mustard (First starter).
"Maravilla" (wonder) lettuce with homemade mustard (First starter).
Roasted spring onion with tender almond and licorice (Second starter).
Roasted spring onion with tender almond and licorice (Second starter).
Pickles with salt and water (Third starter).
Pickles with salt and water (Third starter).
Here I chose a bottle of Ultreia Valtuille red wine from Bierzo, elaborated from 2018 Mencia grapes by Raúl Pérez winemaker - 98 points in the Robert Parker’s guide - Vanilla, cocoa, tobacco, cherry, raspberry, earthy, mineral, oak, leather, very balanced in the palate, structured, drying and persistent (€52.73/bottle, at the restaurant).
Here I chose a bottle of Ultreia Valtuille red wine from Bierzo, elaborated from 2018 Mencia grapes by Raúl Pérez winemaker - 98 points in the Robert Parker's guide - Vanilla, cocoa, tobacco, cherry, raspberry, earthy, mineral, oak, leather, very balanced in the palate, structured, drying and persistent (€52.73/bottle, at the restaurant).
Cured bluefin tuna belly with ”salmorejo” (similar to ”gazpacho”) and mole sauce (First main course) (1).
Cured bluefin tuna belly with "salmorejo" (similar to "gazpacho") and mole sauce (First main course) (1).
Cured bluefin tuna belly with ”salmorejo” (similar to ”gazpacho”) and mole sauce (First main course) (2).
Cured bluefin tuna belly with "salmorejo" (similar to "gazpacho") and mole sauce (First main course) (2).
Cured bluefin tuna belly with ”salmorejo” (similar to ”gazpacho”) and mole sauce (First main course) (3).
Cured bluefin tuna belly with "salmorejo" (similar to "gazpacho") and mole sauce (First main course) (3).

Up to here the introduction, the snacks and starters and the first main course; in the next article we will go with the rest of the the main dishes.

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

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

YouTube shorts recorded with my Samsung Galaxy S20 Ultra 5G camera.

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

Screenshots of the location taken from Google Maps.

Sources on which I relied to give some accurate info about l'Escaleta restaurant and the wine: (1), (2), (3).

l'Escaleta restaurant website.

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