L'Escaleta

In this attractive villa on the slopes of Montcabrer (the ‘magic mountain’), diners get a real sense of the evolution of a family restaurant that has been in business for over 40 years. Here, the culinary memories that shape this restaurant are drawn upon to convey concepts, emotions and stories through its dishes.Eschewing unnecessary frills, chef Kiko Moya complements his à la carte with two tasting menus (Sabor and Saboer) which celebrate the terroir by using the best local and seasonal produce and by 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 and then finished in the oven, the painstakingly curated menu is complemented by an excellent wine list. Dishes we particularly enjoyed included both the freshwater rice with blue crab and eel and the tasty carob mole, black sesame & peanut ice cream. These exquisite little treats, all made with honey, are enjoyed right in the kitchen!