Kiko Moya: inspiration and tradition from Alicante
- Spanish 2 Stars chef
- Mediterranean cuisine
- Family legacy of culinary know-how
More 2 stars chefs here. Other Spanish chefs here.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
First of all, Kiko Moya is one of the key representatives of the gastronomic avant-garde on the south-east coast of Spain. Nearby in distance but far in spirit from the crowds of tourists on the Alicante coast is L’Escaleta. Indeed, this temple between the Mariola and Aitana mountains (up-country in the province of Alicante) pays tribute to local produce from nearby market gardens and the jewels offered by the Mediterranean sea in the form of fish and shellfish.
As a result, the menu offers gourmet travelers dishes full of delicacy, skill and, above all, traditional flavors. Here we find the aromas and textures of game, of handmade sausages, of mushrooms, cocks’ combs, and fish such as sea bass, cod or belly of tuna.
Most of all, Kiko Moya seems to have no doubts about the path he wishes to follow
He is another example of the intangible value of a family legacy of culinary know-how. Except that in his case he is not alone. But first things first.
Moreover, L’Escaleta is a restaurant located in Cocentaina, 80 kilometers / 50 miles from the city of Alicante, in a welcoming mansion set in gardens at the foot of the Mariola mountains. At the beginning, two great friends who happened to be cousins opened the restaurant – Ramiro Redrado and Paco Moya. They gained prestige and the affection of their regular customers. Then the time came to pass the business on to the next generation.
However, the responsibility for keeping up the Michelin star fell to Kiko (chef), the son of Paco, and Alberto (sommelier), son of Ramiro. So history repeats itself. Once again the business is run by cousins. They have achieved their aim of not only maintaining their parents’ prestige but of renovating the menu, giving it a more modern slant. Next to this, the wine list, carefully tended by Alberto, is so extensive it can almost be defined as encyclopedic. Also the cheese board, another of the virtues of this establishment. Over 30 types of cheese, with the focus on artisan Spanish cheeses and a selection of Designation of Origin labels.
Since 2016, Chef Kiko Moya has been awarded 2 Michelin Stars.
