Discover the authentic flavors of Benidorm, from fresh seafood to traditional Valencian rice dishes.
The culinary heritage of Benidorm and the Costa Blanca region represents one of Spain's richest gastronomic traditions, shaped by centuries of Mediterranean fishing culture, Moorish influences, and the abundant local produce that thrives in this sun-blessed corner of Spain. While tourists often settle for international restaurants along the main strips, those who venture into authentic local establishments discover a cuisine that rivals anywhere in Spain for flavor, freshness, and cultural significance. Understanding and seeking out traditional dishes transforms a visit to Benidorm from a simple beach holiday into a genuine cultural experience.
The Rice Tradition: Beyond Paella
The Valencia region, of which Benidorm is part, is the birthplace of rice cuisine in Spain. While paella has achieved worldwide fame, local rice dishes offer far greater variety and, many would argue, superior flavors.
Arroz a Banda stands as perhaps the most authentic fisherman's dish of the Costa Blanca. Traditionally, fishing crews would cook their catch in seawater, then use the intensely flavored fish stock to cook rice while serving the fish separately. The rice absorbs the concentrated essence of the sea, developing a golden crust on the bottom (the prized socarrat) that represents perfect technique. The fish is served alongside with alioli – the powerful garlic mayonnaise that defines Valencian cuisine. Eating arroz a banda connects you directly to generations of fishermen who created this dish from necessity and elevated it to art.
Arroz Negro (black rice) gets its dramatic color from squid ink, which also provides a distinctive briny sweetness that complements the tender squid pieces throughout the dish. The visual impact of jet-black rice served with a dollop of white alioli makes this dish as Instagram-worthy as it is delicious. Don't be put off by the appearance – the flavor is subtle and sophisticated.
Arroz del Senyoret (gentleman's rice) earned its name because, unlike other rice dishes, all the seafood is peeled and ready to eat – no messy shell-cracking required. This "elegant" rice typically includes prawns, mussels, clams, and fish, all prepared for easy eating. The convenience doesn't compromise flavor, making it perfect for those who want seafood without the work.
Arroz con Costra is a unique specialty where eggs are beaten and poured over nearly-finished rice, then the dish is placed in the oven to create a golden egg crust on top. This inland variation often includes meatballs, sausage, and chicken rather than seafood, reflecting the cuisine's adaptation to different local resources.
Fideuà: The Rice Alternative
Fideuà deserves special attention as a Costa Blanca specialty that has gained deserved recognition beyond the region. Similar to paella in concept, fideuà replaces rice with short, thin noodles that absorb flavors while maintaining a pleasant texture distinct from rice.
Legend attributes fideuà's invention to a cook in Gandía (just north of Benidorm) whose captain loved rice so much that the crew never got any. The resourceful cook substituted noodles, and the captain approved the result so enthusiastically that a new dish was born.
Traditional fideuà features a seafood base similar to arroz a banda – fish stock providing intense flavor that the noodles absorb during cooking. Prawns, monkfish, cuttlefish, and mussels typically crown the dish. The noodles should be slightly crispy on top while remaining moist beneath. Alioli accompanies fideuà just as it does rice dishes.
The dish has become so popular that Gandía hosts an annual Fideuà Competition, drawing chefs from across Spain to compete for the title of best fideuà. This recognition has helped establish fideuà as a genuine classic rather than simply a paella variant.
Seafood Traditions
Benidorm's fishing heritage ensures exceptional seafood features prominently in local cuisine. The fishing boats that still operate from the harbor deliver catches directly to restaurants and the central market.
Caldero is perhaps the most traditional fisherman's stew, named after the cauldron (caldero) in which it was prepared on boats. Rock fish, tomatoes, dried peppers (ñoras), garlic, and olive oil combine in a rich broth. The fish is served first, followed by rice cooked in the remaining broth. This two-course structure reflects the practical fisherman's approach to extracting maximum value from the catch.
Gambas de Denia (Denia red prawns) represent one of the Mediterranean's most prized seafood products. Caught in the waters between Denia and Ibiza, these prawns are larger, sweeter, and more intensely flavored than ordinary varieties. They're typically served simply – grilled, boiled, or raw with lemon – to showcase their natural quality. Expect premium prices, but the experience justifies the cost.
Pulpo a la Gallega isn't actually Galician in Benidorm – it's become a popular tapa throughout Spain. Tender octopus sliced and served with paprika, coarse salt, and olive oil on wooden plates provides a perfect accompaniment to wine or beer.
Sepia a la Plancha (grilled cuttlefish) showcases the local approach to seafood: simple preparation that lets quality ingredients shine. A hot griddle, olive oil, garlic, and perhaps a squeeze of lemon transforms fresh cuttlefish into a memorable dish.
Tapas Culture
No exploration of Benidorm gastronomy would be complete without understanding tapas culture. These small dishes, designed for sharing and grazing, form the backbone of Spanish social eating.
Traditional tapas in Benidorm and the Costa Blanca include:
Boquerones en Vinagre: Fresh anchovies marinated in vinegar, garlic, and olive oil until "cooked" by the acid. The result is clean, bright, and intensely fishy in the best way.
Patatas Bravas: Fried potatoes with spicy tomato sauce (salsa brava) and often alioli. Every bar has its own sauce recipe, and locals debate the merits of different versions enthusiastically.
Clóchinas: Local mussels, smaller than Atlantic varieties but intensely flavored. They're typically steamed with garlic, white wine, and parsley.
Espencat: A salad of roasted red peppers, eggplant, and sometimes dried cod (bacalao), dressed with olive oil. This simple combination showcases the quality of Mediterranean vegetables.
Coca: A thin, pizza-like flatbread topped with various ingredients – traditionally vegetables like tomatoes, peppers, and onions. Sweet versions with sugar and anise seeds appear at festivals.
Almojábanas: Traditional cheese pastries dating to Moorish times, crispy outside with soft cheese interior.
Meat and Inland Traditions
While seafood dominates the coastal cuisine, inland areas contribute hearty meat dishes that complete the regional picture.
Arroz con Conejo y Caracoles (rice with rabbit and snails) represents the authentic paella of the Valencia interior – quite different from the seafood versions tourists expect. Rabbit, snails, green beans, and rosemary combine in a dish that connects to agricultural rather than fishing traditions.
Cocido con Pelotas is a hearty stew featuring meatballs (pelotas) made from pork, bread, egg, and pine nuts, simmered with chickpeas, vegetables, and various meats. This filling dish sustained agricultural workers through hard days of labor.
Embutidos (cured meats) from inland mountain areas include longaniza (a thin, spiced sausage), morcilla (blood sausage), and various ham products. The village of Xixona, famous for turrón, also produces excellent cured meats.
Sweet Traditions
Turrón represents the most famous sweet export of the Costa Blanca. The town of Jijona (Xixona in Valencian), just 30 minutes from Benidorm, produces this almond nougat that has defined Spanish Christmas celebrations for centuries.
Two main varieties exist: Turrón de Jijona is soft and spreadable, made from ground almonds and honey; Turrón de Alicante is hard and crunchy, featuring whole almonds set in honey and sugar. Factory tours in Jijona explain the production process and offer tastings and purchases – essential December preparation for Spanish families.
Helado (ice cream) from Jijona factories has become another regional specialty. The same almond and honey expertise that creates turrón produces exceptional ice cream, with the turrón flavor being the signature local variety.
Horchata, though more associated with Valencia city, appears throughout the region. This refreshing drink made from tiger nuts (chufas) is sweet, milky, and perfect for hot summer days. Traditional horchaterías serve it with fartons – elongated sweet bread for dipping.
Where to Eat Authentic Cuisine
Finding genuine local food in Benidorm requires knowing where to look. The main tourist strips along Levante Beach cater to international tastes with menus featuring fish and chips, full English breakfasts, and generic "Mediterranean" dishes that could be anywhere.
For authentic cuisine, explore these areas:
The Old Town (Casco Antiguo) harbors traditional restaurants and tapas bars serving local cuisine to a clientele that includes more Spaniards than tourists. Small, family-run establishments often offer the best value and most authentic experiences.
Rincon de Loix, the neighborhood behind Levante Beach, maintains a working-class Spanish character with restaurants serving local workers. Prices are lower and quality often higher than beachfront establishments. This area reveals the Benidorm that locals actually inhabit.
The Central Market (Mercado Municipal) offers the freshest ingredients and provides insight into what local families actually eat. Many stalls offer prepared foods perfect for picnics or apartment dining.
Surrounding villages like Altea, Villajoyosa, and Polop maintain distinct culinary identities with restaurants less oriented toward tourism. A short drive opens up excellent dining options in atmospheric settings.
The Menú del Día Tradition
Spanish restaurants traditionally offer a "menú del día" (menu of the day) at lunch – a multi-course meal at a fixed price that represents extraordinary value. A typical menú includes:
- First course: soup, salad, or pasta - Second course: meat or fish with accompaniment - Dessert or coffee - Bread and drink included
Prices range from €10-15 for a complete meal that would cost three times as much if ordered à la carte. This tradition developed to feed workers affordably but welcomes everyone. Taking advantage of the menú del día allows you to eat like a local while stretching your dining budget.
Conclusion
Benidorm's gastronomy offers far more than the international tourist fare visible along the main beaches. The traditions of Mediterranean fishing, Valencian rice culture, Moorish influences, and local ingredients combine in a cuisine that rewards exploration and curiosity. Whether savoring arroz a banda in a traditional restaurant, grazing through tapas in an old town bar, or discovering the almond traditions of Jijona, food provides a genuine connection to local culture that enhances any visit. The key is venturing beyond the obvious tourist options to discover the authentic flavors that have defined this region for generations.