Food and drink
Could I tempt you to ‘squid of our bay raviolis of with dry tomato his head in low temperature and the creaking fin, with oil of ceps?’ I’d guess not, and it has always surprised me that such a stunning restaurant with an equally lavish menu should have one of the worst English translations I’ve ever come across. I shudder to think what non-Spanish speakers make of ‘terrine of foie gras with jam of pear to the dolç Mendoza’, or ‘sausage powder’, but it doesn’t stop them making this one of their favourite restaurants in Benidorm. Bad translations aside, the food is exceptional, created under the stewardship of chef Pedro Gras Brotons, who gained a Michelin star for his restaurant in Palencia at the age of 28, before moving to the Belevdere. The dishes are firmly based on local produce, but handled with elegance and a deft touch. A salad isn’t simply a conglomeration of lettuce and tomato, but ensalada de liebre (hare) with caramalised apple, local muscatel grapes and a raspberry vinaigrette, and despite the gently mocking above, the fresh squid ravioli with sun dried tomatoes is excellent, as is the foie with pear confit and sweet wine from Bodegas Mendoza, one of Spain’s best, and only a fifteen-minute drive away.
Elegant and ever-so-slightly posh, but with charm.
Professional and slightly formal.
At the top of world – at least as far as Benidorm goes.
A number of menus are offered, but it’s still a bit of a treaty place.
- Special occasions