In the
First Part of this series I told you that this is the perfect place to have a gastronomic experience after completing
Hell's Ravine hiking route (PR-CV 147), both for the proximity to the route and the good quality/price ratio.
The service is very attentive and don't get fooled for being a small restaurant on the outskirts of a small town because you'll always feel like being in some other reputed restaurants.
The wine list is very extensive and there are plenty of option to have by the glass, also some nice out of the list recommendations by the head waiter, as it was my case, offering me to try some non-common wines by the glass, always at good temperature.
Regarding the food, tradition and originality go hand in hand and I assure you that you won't remain hungry after this tasting menu, no matter how hungry you are at the end of the hiking trail, neither disappointed with it.
They currently have a ⭐4.5 rating on Google Maps (based on 1,102 reviews) and my personal rating was ⭐5.
Red wine from high altitude viticulture made with Bobal, Tempranillo, Mencia, Marselans, Graciano and Garnacha grape varieties by Terra D'Art winery - Fermented both in stainless steel tanks and in French and American oak barrels, aged for 12 months in barrels plus 6 months in the bottle - Surprising coupage, genuine, intense, woods (€4.25/by glass, on the house).
Iberian pork "presa" (shoulder blade cut) on a sweet "Madrid style stew" meatball - Fourth starter (1).
Iberian pork "presa" (shoulder blade cut) on a sweet "Madrid style stew" meatball - Fourth starter (2).
Iberian pork "presa" (shoulder blade cut) on a sweet "Madrid style stew" meatball - Fourth starter (3).
Creamy fish rice (they leave the pot there so you can repeat until it's finished) - First main dish (1).
Creamy fish rice (they leave the pot there so you can repeat until it's finished) - First main dish (2).
Creamy fish rice (they leave the pot there so you can repeat until it's finished) - First main dish (3).
Emerald Green Extra Virgin Olive Oil, to spill over bread or the next main dish (on the house).
Confit in oil suckling goat shoulder in a stew pot - Second main dish (1).
Confit in oil suckling goat shoulder in a stew pot - Second main dish (2).
Confit in oil suckling goat shoulder in a stew pot - Second main dish (3).
Confit in oil suckling goat shoulder in a stew pot - Second main dish (4).
"Coffee and Chocolate" - Snack dessert (1).
"Coffee and Chocolate" - Snack dessert (2).
"Coffee and Chocolate" - Snack dessert (3).
"Valencian Fartó" - Main dessert (1).
"Valencian Fartó" - Main dessert (2).
"Valencian Fartó" - Main dessert (3).
Petit Four and iced black coffee with lemon slice (€2.50).
Overall evaluation of the restaurant: 8 points out of 10.
Background (swimming pool and green) image taken from their Photo Gallery.
Rest of the photographs taken with my Samsung Galaxy S20 Ultra 5G camera.
Source on which I relied to give some accurate info about Ahillas wine: (1), (2)
Un Cuiner a l'Escoleta restaurant website.
