Kiko Moya has chosen a unique path. His restaurant, high in the mountains an hour’s drive from Valencia, does not attract the type of gastronomic tourists that frequent the restaurants on the coast. He has prevailed because his cuisine screams originality: foie gras is paired with toasted malt, pumpkin and dark beer, bone marrow is accompanied by sauerkraut, swede honey and black truffle and wild boar tenderloin is paired with smoked eel. The rice and noodle dishes are among the best in Spain. Partner Alberto Redrado does a superb job of managing the dining room and the wine cellar.