Guided tour · 3 hours
The 10 tasting of Benidorm walking experience
Ready to taste the best food in Benidorm? Satisfy your cravings for local food and culture with highlights along the way, together with a foodie host.
from€140 Check dates
What is in season in Benidorm. and what to order when the market changes.
Spring
- Nísperos de Callosa: Loquats from Callosa d'en Sarrià and the Marina Baixa, grown under their own protected origin, have a short season that starts in April and ends around June.
- Bluefin tuna: April brings the Jornadas del Atún, when Benidorm restaurants cook almadraba bluefin tuna in tapas and menus; the 2026 edition ran from 17 to 26 April.
Summer
- Ice cream and granizados: Summer is ice-cream season on the promenades, where Xixona-rooted makers such as Helados Sirvent, in Benidorm since 1954, sell gelato and granizado slushes late into the night.
- Tapas contest: In late June the Concurso de Tapas y Pinchos sends visitors round about 19 bars for single-price tapas at €3.50, judged by a jury and a public vote.
Autumn
- Rice of the land: October's Jornadas de los Arroces de la Tierra put local rices on set menus, made with bay fish and shellfish, mountain meats and huerta pumpkin, ñora and spinach.
- Traditional home cooking: Late November brings Menjars del Nostre Poble, four days given over to the town's most traditional cooking, the last food week of the year.
Winter
- Turrón and pastissets: At Christmas, turrón from Xixona and crescent pastissets de moniato filled with sweet potato, cinnamon and lemon appear in homes and bakeries.
- Bollo de Sant Blai: For Saint Blaise on 3 February, households and bakeries make the almond and cornmeal bollo, and the fiestas committee sells them to raise funds.
- Spoon dishes: From late February the Jornadas de la Cuchara serve stews and pulse dishes on €25 set menus, with 16 restaurants taking part in 2026.
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