Kiko Moya

Kiko Moya (Concentaina, Alicante, 1976) is one of the leading figures in the culinary avant-garde of Spain’s southeast coast. While just a short drive from the bustling tourist spots of Alicante, his restaurant, L'Escaleta, offers an entirely different world—a peaceful haven nestled between the Mariola and Aitana mountains. Here, the focus is on celebrating the region's finest ingredients, from the fertile market gardens to the Mediterranean’s bounty of fish and shellfish. The menu reflects Kiko's dedication to combining delicacy, skill, and tradition, featuring dishes inspired by the aromas and textures of game, handmade sausages, wild mushrooms and fresh fish like sea bass, cod or tuna belly.

L'Escaleta, located in Cocentaina, is more than just a restaurant; it’s a family legacy. Opened by cousins Ramiro Redrado and Paco Moya, the business built its reputation on heartfelt hospitality and excellent cuisine. When it came time to pass the torch, Paco’s son, Kiko, stepped into the role of chef, while Ramiro’s son, Alberto, took on the position of sommelier. Together, they’ve modernized the menu while preserving the essence of their roots, earning the restaurant two Michelin stars for its exceptional culinary offerings.

Alberto’s passion for wine is evident in the encyclopedic wine list, featuring selections that cater to every palate. The cheese board is equally impressive, offering over 30 artisan varieties, primarily Spanish, with an emphasis on Designation of Origin labels. Kiko’s creative dishes pair beautifully with these carefully curated wines and cheeses, making every visit to L'Escaleta a memorable culinary experience.

Square paella and immersive gastronomic experiences

In addition to his work at L'Escaleta, Kiko Moya is known for his innovative approach to traditional Spanish dishes. One of his most notable inventions is the use of square paellas, which he created by designing a rectangular iron pan to ensure precise control over the cooking of the rice. This design allows for a more consistent and even cooking process, making it possible to serve rice as part of a tasting menu in a perfectly portioned amount. Today, this innovation is present in many other restaurants, demonstrating the influence of Moya’s work.

Kiko is also active in the broader culinary world as a consultant. His work with restaurants such as Sinestesia (Madrid), an exclusive immersive gastronomic experience that combines technology and haute cuisine to immerse diners in a multi-sensory journey showcases his ability to bring his innovative techniques and deep understanding of gastronomy to create an experience. Whether through menu development or operational advice, Kiko’s consultancy helps other chefs and restaurateurs elevate their establishments while maintaining a focus on authenticity and excellence.