Juanmi Iborra, Fredy Zapater, and Javier de Toro inaugurate the brand’s third location, continuing to bring the essence of Jávea to Valencia! With capacity for more than 120 diners, the menu remains consistent with its Mediterranean essence, but is more gastronomic.

The new Escama Cortes location

The eternal summer of Jávea finds a new port in Valencia: Escama inaugurates its third restaurant at Avenida Cortes Valencianas, 26, one of the city’s areas with the greatest urban and hotel development. After the success of its original restaurant in Jávea (Avenida Libertad, 34) and its subsequent landing in the Cánovas area (Conde Altea, 22), the project led by Juanmi Iborra, Fredy Zapater, and Javier de Toro continues its journey with a new and spacious establishment, which keeps the original essence intact: transporting the diner to that endless summer that defines life by the Mediterranean. However, the gastronomic proposal aims to be a leap in quality, which will also be extended to the firm’s other locations.

Products from the Marina Alta and rice dishes will be the stars of Escama’s menu on an avenue that divides the Beniferri and Benicalap areas. We are in one of the most active urban centres of Valencia, where hotels, residences, offices, and large event spaces, such as the ‘Palacio de Congresos’ or the future Nou Mestalla meet. An enclave that attracts thousands of people every week and that, however, still has a limited offer around the Valencian culinary tradition, and more specifically, rice. ‘Escama’ arrives with the intention of filling that void with a close and accessible proposal, but also much more refined. “We believe that we can bring something very interesting to the area: quality products and an authentic experience, reminiscent of the fishermen’s houses of the Marina Alta,” explain its founders.

It will be an experience accompanied, in addition, by ample hours in keeping with the neighbourhood’s rhythm: from Sunday to Thursday, Escama is open from 1:00 p.m. to 5:00 p.m., and from 8:00 p.m. to 12:30 a.m. On Fridays and Saturdays, it extends its service from 1:00 p.m. to 1:30 a.m., with uninterrupted kitchen service.

Coca flatbreads, rice dishes, and local products

As we said, Escama’s cuisine looks to the Marina Alta and the richness of its pantry. Sea and garden come together in a menu that maintains many of the recipes that have already won over diners in its other locations: tapas to share, dishes to enjoy in groups, and a selection of top-notch dry and creamy rice dishes. To these classics, additions such as fresh pasta, Iberian pork secreto, and cannelloni are also added. All this, accompanied by a wine cellar with more than forty references, where wines from the Valencia and Utiel-Requena denominations of origin stand out. A selection that also seeks to vindicate the Valencian wine landscape, in line with the commitment to proximity and the territory.

As an addition to its usual menu, the restaurant offers a daily menu for 15.90 euros, which includes rice among its main options. The proposal seeks to democratize one of the most emblematic dishes of Valencian gastronomy, allowing it to be enjoyed in an informal, accessible context and without having to reserve it for big celebrations. In an environment like Cortes Valencianas —where offices, hotels, and residences abound— this formula responds to a type of diner who seeks to eat well during the week, without renouncing the flavour. The intention is to turn Escama into a meeting point for neighbours and workers in the area, but also for those who come to Valencia for tourism or to do business.

A fishermen’s house in the heart of the city

If the cuisine is the soul of the project, Escama’s interior design is the common thread that transports the visitor directly to the coast of Jávea. The restaurant has two floors and capacity for more than 120 diners, distributed in different environments. Borand, the studio responsible for the previous restaurant in Cánovas, is once again in charge of ensuring that the environment is in tune with the gastronomic offer. Thus, the space recreates the atmosphere of the fishermen’s houses of the Marina Alta, with a luminous aesthetic, natural materials, and constant references to the Mediterranean landscape. Anyone who has spent a summer in Jávea will instantly recognize the feeling of eternal summer.

Some particularly unique corners stand out, such as the wine cellar —conceived as a private room and an ideal space for company lunches and dinners—, the Cueva del Moro, or the interior area of the fishermen’s house. Another symbolic nod is the famous blue door of Cala del Portitxol, one of Jávea’s most recognizable icons. In Escama Cortes Valencianas, that door reappears as a narrative element that connects directly with the origin of the project. Whoever crosses it will discover one of the most special spaces in the restaurant, in a kind of small sensory trip to the Alicante coast. And, for those who prefer to enjoy the sun, the restaurant also has an outdoor terrace and different spaces that adapt to each moment of the day: from after-lunch meals to more informal meetings or after-work gatherings.

At Escama, gastronomy coexists with music, wine, and conversation. That spirit also continues in this new opening, as the restaurant maintains the programme of activities that characterizes it: live musical performances, wine tastings, special events, and after-work gatherings, to be another point of social life in the neighbourhood.

The essence of Escama

Since its origin, Escama is an evocation. One way to capture that summer moment when time seems to stand still: the light falling on the landscape at the end of the day, the distant echo of the sea, a meal with friends after the beach… an atmosphere reminiscent of the coves of Jávea, its fishermen’s houses, and that genuine way of life we have in the Mediterranean. The story began, precisely, during a walk the partners and friends took through the Cala del Portitxol. There, amidst summer conversations and memories of a meal at the fish market, what would become one of the most recognizable gastronomic projects in Jávea and Valencia germinated. That story now adds a new chapter. A chapter that looks towards the same horizon: the Mediterranean, the gastronomy of the Marina Alta, and a summer that, at Escama, never ends.

Report by ‘24/7 Valencia’ team

Article copyright 24/7 Valencia

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