Bluefin tuna is Benidorm's oldest catch: the town grew rich on almadraba tuna nets, and each April its restaurants cook bluefin tuna in a ten-day tuna week.
Where to eat it: 2 restaurants across 1 city.
From the 18th century Benidorm grew on almadraba fishing, setting fixed nets for migrating tuna, and its men were sought for the craft along the coast from Roses to Morocco until about 1950 to 1960; the main local almadraba closed in 1952. The town hall revived the link in 2021 with the Jornadas del Atún, opened in 2026 by the ronqueo, the butchering, of a 280-kilo fish. La Fava cooks bluefin belly over embers, and Rice serves tuna parpatana and gildas.
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Common allergens: Fish
Tip from the editors. Buy belly for richness or loin for a leaner bite, and never cook it past rare in the middle.
La Fava is Fran Burgos's 25-seat house in Benidorm's old town, giving coastal Alicante dishes a modern turn; it won the 2026 Benidorm tapas contest.
OrderThe bluefin tuna belly when it is on, or one of the rice dishes for two.
Why locals goA whitewashed house on a quiet old-town street with about 25 seats, where Fran Burgos cooks modern Alicante food a few minutes from the Levante crowds.
TipThe whitewashed house sits a few streets back from Levante beach and seats about 25, so book a table by phone first.
Rice is a rice house on the Sierra Cortina estate above Benidorm, in Finestrat, cooking seven rices plus fideuà and rossejat, with grilled red prawns first.
OrderArroz de gamba roja y corvina for two, after a grilled red prawn each.
TipRice dishes are for at least two and the kitchen cooks one rice per table; dinner runs only on Friday and Saturday, so plan a long lunch.
More cities are in research. Want atún rojo de almadraba covered somewhere specific? Tell us where you want to eat.