Perched on the slopes of Montcabrer mountain in an elegant villa, L'Escaleta Cocentaina represents four decades of culinary evolution, transforming from a humble family restaurant into one of Spain's most celebrated two-Michelin-starred destinations. This intimate fine dining sanctuary captures the essence of Alicante's terroir through chef Kiko Moya's masterful interpretation of Valencian cuisine.

The restaurant's remarkable journey began in 1980 when Francisco Moya and Ramiro Redrado opened their modest establishment in Cocentaina's historic basement. Today, under the visionary leadership of second-generation chef Kiko Moya and his cousin, award-winning sommelier Alberto Redrado, L'Escaleta has earned two Michelin stars and a coveted Green Star for sustainability. Moya's transformative experience at elBulli in 1998 shaped his philosophy of marrying innovation with deep respect for regional culinary traditions, creating a distinctive voice in contemporary Spanish gastronomy.

The cuisine at L'Escaleta celebrates the bounty of Alicante through two exceptional tasting menus, Sabor and Saboer, each a carefully curated exploration of local terroir. Chef Moya's signature "arroces al cuadrado" – rice prepared in rectangular iron trays and finished in the oven – exemplifies his innovative approach to traditional techniques. Standout dishes include the sublime freshwater rice with blue crab and eel, and the reimagined Potrota dessert with baked pear, where rustic rural recipes receive sophisticated modern treatment. The restaurant's commitment to sustainability shines through meticulous sourcing of seasonal ingredients from local producers, with Moya personally selecting the finest produce to capture each season's peak flavors.

The dining experience unfolds within the villa's refined yet welcoming atmosphere, where panoramic views of the Sierra Mariola natural park create a serene backdrop for culinary discovery. Service reflects the restaurant's family heritage – attentive, knowledgeable, and deeply personal, with staff passionate about sharing the stories behind each creation. Alberto Redrado's exceptional wine program features over 1,000 carefully selected bottles, emphasizing Mediterranean varietals that perfectly complement the cuisine. Named Spain's Best Sommelier in 2019, Redrado's expertise elevates each pairing into a harmonious dialogue between food and wine.

Reservations at L'Escaleta require advance planning, as this 40-seat sanctuary attracts discerning gourmands from across Europe seeking an authentic taste of elevated Valencian cuisine. The restaurant's celebration of its 40th anniversary featured collaborations with 40 Michelin-starred chefs, cementing its position as a cornerstone of Spanish fine dining and making it an essential destination for serious gastronomes.