Guide of the 27 participating establishments, menus and location map.

AITONARuzafa St, 2. Telephone: 96 585 30 10

StartersCrawfish sautéed with garlic

Lamb´s lettuce salad, fresh cheese, cherry tomatoes with avocado Vinaigrette and balsamic of Modena

Small Callosa fish with duck confit and reduction of wholegrain mustard

Main courseRice with fresh anchovy, cuttlefish and spinach.

Desserts1 Fried milk flambéed with red Gran Marnier nougat ice cream.

2 Tiramisu cake.Maridaje

Aperitif to start, Sherry, Martini, Sangria or beer.Proposed activities

Orujo liqueur tasting and Mistela from Teulada.Almond cake and coffee.

Price: 35 €Open every day

Benidorm has commenced for the third year in a row, a process to enhance the value of its gastronomy, from the traditional and autochthonous to also the quantity and quality, that we have received from places all over the world .

First we would like to highlight the effort made during 2010 and 2011 by the Tourism Department so that “Benidorm Gastronomy” could take shape as a complementary brand of our destination, offering added value to an extensive gastronomic culture, varied and consistent for all budgets, in which its value or money is difficult to equal elsewhere.

Today, this “Benidorm Gastronomy” initiates a new episode with the announcement of the Third “Gastronomic Days” to be held from the 4th to June 10th in a important number of restaurants in town, with this activity having received significant support since the first edition from local businesses and professionals from this sector, that I thank once again.

Furthermore, it should also be said that the 2012 Benidorm Gastronomy will reach university status by becoming the central theme for which presentation and works will take place during our International Tourism Forum ideas Competition Pedro Zaragoza, something of great importance to strengthen the tourism product that has always been amongst us.

The combination during 2012 of the First Days of Soups and Stews dishes, and the competition of Tapas and Snacks, already celebrated with remarkable success, these Third Gastronomic days, along with “Menjars of Terra” in the month of September and the First Conference of Rice Benidorm, which will take place in October, are already major gastronomic calendar dates for the town, which positions our restaurants and our restaurateurs in the important place they deserve within the tourism sector of Benidorm.

Therefore, and as before, I encourage you to participate in these events where we are sure you will enjoy a wide range of delicious menus available to the thousands of customers of the events from our select wide range of restaurants, bars and cafes.

Agustín Navarro Alvado. Alcalde de Benidorm

1

ASADOR TAMBORILMayor Square, 27. Telephone: 96 680 63 43

StartersMussel Croquettes and Iberian ham

Rucula salad with goats cheese and caramelised raspberry vinaigrette

Cod & cava risotto with cheese crisps.Main course

Young chicken cooked with valencian tiger nut with mushrooms, wild rice and crunchy pine nuts.

DessertsCrepe with chocolate mousse and candied fruits.

MaridajeWineries Enrique Mendoza

Proposed activitiesSaturday: Tasting of coca savoury pastries and sangrias

Sunday: Tasting of the region of Navarra products and cider Petritegi

Price: 30€Open every day

32

ART A LA CUINAAve. Marina Baixa, 5. Telephone: 96 586 63 16

StartersFresh cheese from La Nucia with medlar fruit quince

Foie salad with Jalón mistela Eggs at 65 degrees with spring mushrooms

Main courseRice with cod skin, chickpeas and cauliflower.

DessertsNougat flan with vanilla ice cream

MaridajeWine from Alicante.

Price: 35 €Official closing days: Open every day; except

from Sunday to Wednesday, closed on dinners.

BARRANCO PLAYAVicente Llorca Alós St, 13. Telephone: 96 680 47 77

StartersBoiled shrimp

Crispy smoked sardines and crushed fresh San Antonio cheese.Tudela lettuce hearts with citruses and cod.

Squid on a puree Main course

Day: Rice with lobster with fresh vegetables.Evenings: Fresh fish from the bay.

Desserts to chosse:1 Marcona Almond flan.

2 “Merengada”milk. Maridaje

Wines from AlicanteProposed activities

Wednesday: Orujo liqueur tasting Old Rúa Thursday: Tasting Caney Añejo rum, 7 years old

Friday: Tasting Villa Massa limoncello

Price: 42 €Official closing days: Monday night and Tuesday all day.

Open daily during the gastronomic week.

CASA CARMENValencia St, 1-2-3 Telephone: 96 585 38 61

StartersArtichoke with crayfish from the bay, coriander

and extra virgin olive oil.Farmyard eggs with Benedictine liqueur cream

Aubergine with honey and beer Hare in herb sauce

Main courseDay: To choose between:

1 Creamy rice with medlar fruit and red prawns or2 Hocks of baby goat with local red wine.

Evening: Sea bass with Pernod flambéed fennel.Desserts

Baked apple with cider and lemon sorbet.Maridaje

Bodega Heretat de CesiliaWhite wine: D.O. Alicante “Azal”Rose wine: D.O. Alicante “Cesilia”Red wine: D.O. Alicante “Lizana”

Price: 32 € Open every day

54

CLUB NÁUTICOColón Promenade, 2. Telephone: 96 585 54 25

StartersLettuce hearts with anchovies

Boiled seafoodBaby squid with onionsMain course to chosse:

1 The “senyoret” rice2 Grilled fish

Desserts1 Tiramisu

2 Lemon cakeMaridaje

Wines of Mendoza (D.O. Alicante)

Price: 37 €Open every day

CONDALRoldán St, 7. Telephone: 96 585 99 77

StartersFillet of pork in marinade

Salmon marinated with tuna filletsTomato raf and spring onion

Mini shrimp omelettes with fresh cheese aioliCrayfish sautéed with green garlic

Sorbet of melon with cavaMain course

1 Rice with lobster (day)2 Goat chops with green garlic (night)

DessertsHouse desserts

MaridajeRestaurant bodega choice. Water Solán de Cabras

Price: 30 €Open every day

76

DUCADOAlmería St, 2. Telephone: 96 585 85 75

StartersFresh lobster of the Bay boiled

Piquillo pepper stuffed with cod and with cream of carrotAtichoke hearts sautéed with ham

Main courseBaked turbot with potatoes,

red pepper and green pepper.Desserts

1. Cheese cake with vanilla sauce2. Nougat ice cream

MaridajeWines of Enrique Mendoza, White and red.

Wineries Mendoza (D.O. Alicante)

Price: 40 €Open every day

EL MESÓNGerona St, 1- 6. Telephone: 96 585 85 21

StartersFake lobster ravioli

Artichokes with pancetta Octopus with emulsion of “allioli” gratin

Galicia squid with chickpea humus with a boletus aroma Cod frittersMain course

Tasting of our house roasts:Suckling pig (D.O. Segovia) Lamb (D.O. Burgos)

DessertsCarpaccio of pineapple infused in star anise.

Nougat and sweets (Pablo Garrigós Ibáñez) (D.O. Xixona)Maridaje

Wines D.O. AlicanteNespreso coffeeProposed activities

Daily tasting of Iberian ham (Manuel Gómez) to the Court

Price: 39€Open every day

98

EOLOSantander St, 16. Telephone: 96 586 69 36

StartersWalnut salad

Piquillo peppers stuffed with codScrambled egg camper style

Main courseDay: Córdoba style oxtail.

Evening: Monkfish à la marinière.Desserts

Homemade tiramisuMaridaje

Marina Alta (Wineries Bocopa)Vega Cuyar Cr. 2006 (Wineries Alejandro)

Price: 35€Official closing days: Tuesday

(Open daily during the Gastronomy Week)

ESTURIÓNRicardo Bayona St, 5. Telephone: 96 585 67 00

Starters Hake meatballs with prawns

Octopus grilled with potatoesGreen garlic with prawns and asparagus

Razor clams with a veil of orange and spinachMain course

Day: Zarzuela of fish and seafood (Stew)Evening: Sea bass baked in salt

DessertsBrownie with vanilla ice cream and cream

MaridajeWhite wine: D.O. Alicante Chardonnay 2011

Red wine: D.O. Alicante Enrique Mendoza Shiraz

Price: 30€Open every day

1110

HOTEL BOUTIQUE GOURMET VILLAVENECIA. LLUM DE MARSan Jaime Square, 1. Telephone: 96 585 54 66

StartersIngot of foie with apple, reduction of raspberry vinegar

and dust of popcornOctopus roast over cream of potato, tomato,

mushrooms and air of cava D.O.Alicante.Foam of Mutxamel tomatoes with creamy goat cheese

and asparagus.Cod (pil-pil, bizkaina and club ranero) tasting.

Main courseLamb with honey sauce, potato and micro vegetables.

DessertsStrawberries, chocolate and yogurt

MaridajeGlass of Cristalí

Casta Diva Cosecha DoradaEnrique Mendoza Chardonnay

Laderas del SequéPrice: 45€ Open every day

ÍNDIGO. MELIÀ VILLAITANAAlcalde Eduardo Zaplana Ave. 7. Telephone: 96 681 50 00

StartersCrispy ravioli of lobster, vegetables, soy and seafood sauce.

Tatin of apples and foie grilled with Pedro Ximénez reduction.Main course

1 Fillet of sea bass with baby squid, broad beans with mint aroma and green garlic

2 Iberian prey, caramelised grapes and smoked cheese foam. Desserts

Chocolate textures.Maridaje

Wines from AlicantePrice: 40€

Open every day

1312

LA BRASERÍA AURRERASanto Domingo St. 10. Public telephone: 618 131 873

StartersWarm salad of artichokes with Iberian ham

Prawns with mushroom sauce and mustard dressingAspencat (cold roast vegetables) toast with black pudding

Main course to chosse:1 Fillets of red mullet, stuffed with “bresa” of vegetables

and diced marinated “musola”Moorish lamb hock sautéed with wheat in its own juices

DessertsAlmond cake with Grand Marnier with orange and saffron cream

MaridajeWhite wine: Chardonnay

Red wine: TempranilloProposed activities

Tuesday: Night’s humor with Mariano. Free.Price: 33€

Open every day

JARDÍN MEDITERRÁNEOAlcoy Ave, 17. Edificio Miramar. Levante Beach. Telephone: 96 585 00 11

StartersSnack of tiger mussels

Crayfish sautéedMarinated red mullet.

Main courseDay: Rice with monkfish and skate

Night: Monkfish, american style.Desserts

Oranges and fried milk lasagneMaridaje

Wines from AlicanteProposed activities

Tasting: Gin Tonic (Wednesday)

Price: 30€Open every day

1514

StartersTasting of jams, bread and pâtés

Tempura of sea and mountain“Salmorejo” of watermelon, mint and crispy bread

Main courseRed tuna with fruits of summer and “ñora” pepper sauce

DessertsWarm chocolate cakeIce cream of violets

Pineapple and coconut soupMaridaje

Wines D.O. Alicante

Price: 32 €Open every day

LA CUINA DE PONENTSantander St, 18. Telephone: 96 586 69 36

LA CAVA ARAGONESAConstitución Square, 2elephone: 96 680 12 06/ 96 680 89 77

StartersFour flavours of salmon brochette.

Egg poached with black pudding from Burgos and perfume of truffle oilQuail salad

Cream of peas with mintMain course to chosse:

Corbina in its juices with green garlic, pine nuts and pistachios with garnish of cuttle fish strips.

Shoulder of lamb Castilla style on a bed of potato confit.Desserts

Creamy vanilla ice cream with strawberries.Maridaje

For starters: Cava Juve Camps. To end: Red wine Petit VerdotProposed activities previa inscripción.

Monday: Wine tasting. Free admission limited to the capacity of the venue. Prior Registration.Wednesday: Tasting of cheeses. Entry 15€, limited to the capacity of the venue. Prior Registration.

Friday: Gin tonic tasting. Entry 10€, limited to the capacity of the venue. Prior Registration.

Price: 35€Open every day

1716

LA PALMERA. Home Paco NadalSevero Ochoa Ave, 48 (curva del niño). Telephone: 96 680 42 66

StartersEspencat (cold roast vegetables) with salted fish.

Squid with mushrooms, raisins and pine nuts.Crayfish sautéed with green garlic.

Main courseSoupy seafood rice.

DessertsCake of nougat with ice cream of mojito.

MaridajeWhite wine: Marina Alta

Red wine: Enrique Mendoza Merlot

Price: 35€Official closing day: Monday

Open daily during the gastronomic week.

LA FALÚAMont Benidorm Ave, 11, Coblanca 20- 8 and 9. Telephone: 96 585 31 05

StartersCrayfishes sautéed with green garlic

Warm salad of “mollejas” of duck with dried fruits and reduction of Modena vinegar

Potatoes with eggs, Iberian ham and Padrón peppersMain course

T bone steak on the grillDesserts

Apple bag served with custard.Maridaje

Our menu will be accompanied with Alicante wines.Proposed activities

Thursday from 4.30 p.m. to 6.00p.m. presentation of different combi-nations of Gin Tonic in the Falúa Pub.

Price: 45 €Open every day

1918

StartersCamembert cheese fried with strawberry and peach sauce.

Piquillo pepper stuffed with black onion pudding (León) and au gratin in the oven.

Sautéed of baby broad beans with “lecherillas” of Segovia and egg.

Main course a elegir1 Grilled cod, coated in sauce of vegetables and crispy almond,

with date sauce garnish.2 Segovia lamb chops, classic style, accompanied by provençal sauce.

DessertssCanary Islands banana cake accompanied by gelatin of vermouth over citrus sauce.

MaridajeWhite wine: MO Sierra Salinas moscatel y Chardonnay

Red wine: MO Sierra Salinas Monastrell crianza

Price: 30€Official closing day: Monday and Tuesday evening.

Open daily during the gastronomic week.

LA TABERNA DEL ABUELOC/ Esperanto, 3. Tlf: 96 586 13 30

LA SIDRERÍA AURRERASanto Domingo St. Telephone: 618 131 873

StartersSalad of fresh tuna with mushrooms,

toasted oil and mustard greens.Tartare of wild sea bass with plum sauce.

Red prawn from Denia with tarragon and almondsMain course to chosse:Stone-grilled beef fillet

“Fideuà” (pasta) of hake and lobster.Dessertss

Symphony of Villajoyosa Valor chocolates.Maridaje

White wine: ChardonnayRed wine: TempranilloProposed activities

Wednesday: Night’s humor with Mariano. Free.Price: 37 €

Open every day

2120

RIAS BAIXASTorrejó Square, 3. Telephone: 96 585 50 22

StartersPartridge pate with aroma of picuaz

Fresh cheese of La Nucia with cream of figsMixed salted fish and pickles in water and salt, sprinkled

with oil harvest house “La Masana” of Relleu 2011.Tuna from the bay in brine on a bed of roasted peppers.

Squid grilled and crisp of Iberian ham with spinach and tender broad beans.

Main course to chosse:1 Fillet of monkfish with lobster and potatoes in sauce “all i pebre”

2 Soupy rice with turbot, squid, red shrimp and pumpkin.Desserts

Benidorm cake with cream caramel of medlar fruit from Callosa and berries.Coffee Jurado.

MaridajeWines of Enrique Mendoza, Young Chardonnay and Merlot crianza

Proposed activitiesTuesday: Tasting of traditional homemade vermouth “Miro”

Thursday: Tasting wineries “La Casa de las Vides”Price: 35 €.

Open every day

LA TAPERÍA AURRERASanto Domingo St. Telephone: 618 131 873

StartersCapellanes salad.

Grilled asparagus Benissa with romesco sauce.Sautéed red prawns from Denia with medlar fruit

from Callosa d´en SarriàMain course

Almadraba tuna fillet grilled with slices of Kohlrabi and cured and smoked tuna stock.

DessertsFresh cheesecake from La Nucia

MaridajeWhite wine: Chardonnay

Red wine: TempranilloProposed activities

Thursday: Night’s humor with Mariano . Free.

Price: 33 €Official closing days: Wednesday

2322

TABERNA CERVECERIA MANILAAlcoy Ave, 5. Telephone: 96 586 77 92

Aperitivo y StartersAnchovy stuffed with ham and poached onion

Goat cheese salad, carpaccio of octopus with potatoes, artichoke gratin with parmesan

Main courseDay: Grilled steak

Night: Turbot cooked over a wood fire with bacon oil and pistachio Desserts

Fried milk with nougat ice cream marinated with sweet wine of Enrique Mendoza Coffee Jurado extra

MaridajeEnrique Mendoza Chardonnay JovenEnrique Mendoza Merlot-Monastrell

San Miguel 1516Proposed activities

Monday: Tasting Larios 12 (Geneva) Tuesday: Tasting Methuselah (ron)Wednesday: Tasting Geneva Beefeater 24 Thursday: Tasting Ron Ritual

Friday and Saturday: tasting appetizer Aperol Sunday Tasting Bacardi Mojito.

Price: 40 €Open every day

TABERNA ULÍA 1910Montbenidorm Ave, 11. Telephone: 96 680 70 23

StartersWarm salad of prawns and eels

Crispy shrimp with their tempura.Carpaccio of octopus on a bed of mashed potatoes.

Main courseSouchet lobster with their potatoes and prawns

DessertsCreams of homemade yogurt with natural fruit.

MaridajeWines D.O. Alicante

Proposed activitiesEvery day after lunch or dinner will be a tasting

Price: 45€Official closing day: Monday

2524

TAÍTAPrimavera St, 8. Telephone: 96 585 21 48

StartersVegetables in Samorra

Coca pastriesEggplant with goat cheese and honey

Main courseRice with beans and turnips

DessertssNougat ice cream

MaridajeWines of Salvador Poveda D.O. Alicante:

Toscar SirahToscar Chardonnay

Fondillon

Price: 35 €Official closing day: Sunday evening

ULÍAAvenue. Vicente Llorca Alós, 15. Telephones: 96 585 68 28, 96 680 40

59

StartersTomato with musola and avocado

Prawns sautéed with garlicHearts of artichokes with clams

Main course to chosse:1 Rice with monkfish and clams

2 Hake of Marina Alta with grapes Dessertss

Fried milk with suzette and liqueur.Loquat with ice cream cake.

MaridajeRed wine: D.O. Alicante, Santa Bárbara

White wine: D.O. Alicante, Chardonnay of Enrique Mendoza

Price: 40 €Official closing days: Sunday evening and Monday all day

2726

1 AITONA Ruzafa St, 2. 96 585 30 10 2 ART A LA CUINA Ave. Marina Baixa, 5. 965 866 316 3 ASADOR TAMBORIL Mayor Square, 27. 966 806 3434 BARRANCO PLAYA Vicente Llorca Alós St, 13. 966 804 777 5 CASA CARMEN Valencia St, 1. 965 853 861 6 CLUB NÁUTICO Colón Promenade, 2. 965 855 425 7 CONDAL Roldán St, 7. 965 859 977 8 DUCADO Almería St. 965 858 575 9 EL MESÓN Gerona St, 1- 6. 965 858 521 10 EOLO Santander St, 16. 965 866 936 11 ESTURIÓN Ricardo Bayona St, 5 965 866 700 12 HOTEL BOUTIQUE GOURMET VILLA VENECIA, REST. LLUM DE MAR San Jaime Square, 1. 965 855 46613 ÍNDIGO. MELIÀ VILLAITANA Ave. Eduardo Zaplana, 7. 966 815 000

14 JARDÍN MEDITERRÁNEO Alcoy Ave, 17. Levante Beach. 965 850 01115 LA BRASERÍA AURRERA Santo Domingo St, 10 618 131 87316 LA CAVA ARAGONESA Constitución Square, 2. 966 801 20617 LA CUINA DE PONENT Santander St, 18. 966 807 06318 LA FALÚA Mont Benidorm Ave, 11, Coblanca 20. 965 853 10519 LA PALMERA. Casa Paco Nadal Severo Ochoa Ave, 48. 966 804 26620 LA SIDRERÍA AURRERA C/ Santo Domingo St. 618 131 87321 LA TABERNA DEL ABUELO Esperanto St, 3. 965 861 33022 LA TAPERÍA AURRERA Santo Domingo St 6, 618 131 87323 RIAS BAIXAS Torrejó Square, 3. 96585502224 TABERNA CERVECERÍA MANILA Alcoy Ave, 5. 965 867 79225 TABERNA ULÍA 1910 Montbenidorm Ave, 11. 966 807 02326 TAÍTA Primavera St, 8. 965 852 14827 ULÍA Ave. Vicente Llorca Alós, 15. 966 804 059

Free dinner for two people as award for funniest photo upload to Benidorm Tourism Facebook.

Win a weekend holiday stay and visit to the Elciego bodega in La Rioja. Fill in your incription

at the establishment.

Information: Benidorm Tourist Office 96 681 30 03 www.benidorm.es

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The Tourism department is not responsible for changes that could be made.