If you followed the First and Second parts of these series, you'll already know how cool are the premises of this awarded restaurant, their outstanding attention, its full of flavor one-bite-snacks and some of the amazing main dishes, like the Tuna Sequence of wich I showed you a full video with all the things involving that highlighted main dish.
You'll also know that my main choice for the wine was a bottle of Finca Míllara 2017, a red wine 100% from Mencia centennial vines in medieval vineyards in the very heart of the inaccesible Ribeira Sacra (Galicia), being silky and sweet to the palate, with tannins very integrated and complex in aromas with red fruits and floral notes (€50/bottle, at the restaurant).
But related to drinks, the meal started with a bottle of still water (€5) and a glass of Fino Finolis Williams & Humbert (€10/glass), an unfortified Palomino white grapes wine, fermented in casks and aged statically, without the solera system, in ex-sherry butts, that were filled only up to 80% of its capacity to leave some room for the famous flor to appear.
Also, after finishing my Ribeira Sacra red wine bottle, I started ordering some fine barrel-aged red wine by the glass from a big Salmanazar bottle they had there, like was the South African The Chocolate Block (€5/glass, on the house, they invited me to three of this glasses), made from Syrah (74%), Grenache (10%), Cinsault (8%), Cabernet Sauvignon (7%), Viognier (1%) grapes, being full-bodied, spicy, fruity and intense, with lots of tannins.
For the main dessert I opted for a very traditional Alicante luxury wine as Fondillon Gran Brotons 1970 (€14/glass) wine is, made 100% from Monastrell grapes, wich obtained all its high alcohol content in a natural way by the solera system, using very old barrels and sometimes being in these barrels for more than 50 years.
As an anecdote and as you'll see in the bill, I didn't drink by myself 3 glasses of Fondillón wine but invited the couple in the next table to try it for first time since they were coming from Toledo town and they said never heard about Fondillón wine before.
That day, after this 5 hours lunch (more or less that is what it lasts the whole experience of eating here), I headed to a beautiful Javea cove named "la Granadella", to take a refreshing bath in the sea.
Overall evaluation of the restaurant: 9.5 points out of 10.
Photographs taken with my Samsung Galaxy S20 Ultra 5G camera.
Source on which I relied to give some accurate info about all the wines mentioned in this article: (1), (2), (3), (4).
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