We are launching our new culinary guide series featuring the most compelling and noteworthy dining spots along Spain’s Costa Blanca. We kick off this journey with a visit to the venue making the biggest waves in Benidorm this season.
Along the seafront promenade—at Av. Vicente Llorca Alós, 8—a clear generational shift has taken place. The well-known and somewhat dated restaurant Turia is now history, replaced by Season restaurant following a complete renovation completed in 2026. This is far from a superficial rebrand, however. Season is a well-crafted modern Mediterranean concept that seamlessly combines a relaxed, holiday vibe with culinary precision, aesthetic detail, and impeccable service.
The setting of Season at Av. Vicente Llorca Alós, 8 is one of the venue’s greatest assets. The restaurant sits right on the beachfront of Benidorm’s renowned western shore—Playa de Poniente.
In contrast to the bustling, party-centric Levante district, this part of Benidorm is known for its distinctly intimate, upscale, and relaxed ambiance.
The venue is fully accessible for families with strollers and guests with reduced mobility—the entrance from the promenade is completely step-free and barrier-free. The modern, spacious restrooms have also been designed in keeping with the cohesive boho aesthetic of the dining space.
If you combined the effortless energy of the Balearics, the organic aesthetic of Tulum, and the refined elegance of the Costa Blanca, the result would be a space with the exact character of Season.
The venue’s architecture and interior design offer a sophisticated take on island boho style. Rather than cold, sterile minimalism or heavy forms, the interior is defined by a harmonious interplay of raw natural materials, light, and Mediterranean air:
It is an environment that naturally breathes the coastal spirit—equally inviting for a leisurely lunch under the sun or an intimate evening dinner.
Crucially for sweltering summer days, the entire dining area is fully and efficiently air-conditioned. Modern cooling units are discreetly integrated into the bamboo and timber ceiling work, leaving the island aesthetic uninterrupted. This ensures a soothing microclimate and complete thermal comfort—letting guests escape the Costa Blanca midday heat without ever losing sight of the sunlit promenade and sea.
The island concept is rounded out by a thoughtfully curated soundtrack. Instead of intrusive commercial pop, Season opts for laid-back, mellow selections spanning Balearic lounge, organic house, and downtempo. The music blends unobtrusively with the natural rhythm of breaking waves, creating an easygoing backdrop for unhurried conversation.
After dusk, as sunset yields to the warm, dim glow of woven raffia lamps, the restaurant shifts effortlessly from a chic seaside bistro into a cozy, atmospheric sanctuary—tailor-made for winding down the evening with a glass of wine in hand.
While its name implies seasonal change, the core of the menu is unmistakable: Season specializes above all in ultra-fresh fish and seafood, pairing traditional Spanish recipes with contemporary culinary techniques.
Standout highlights include:
For those who favor bold, charcoal-grilled flavors over catches of the sea, Season offers an equally curated meat selection:
Traditional coastal staples also shine here, including richly flavored rice dishes like the signature Arroz de rape y calamar (€22.00 / pers.) and golden, crisp Calamar Andaluza (€17.00).
Visiting the province of Alicante without savoring an authentic local rice dish would be a culinary faux pas. At Season, offerings from the arroces menu—led by the flagship Arroz de rape y calamar (€22.00 / pers.)—are treated with genuine reverence.
Every pan is prepared entirely from scratch over an intense, reduced fish stock (fumet). Consequently, prep time typically runs about 20 to 25 minutes. In a bustling resort town, this wait is a badge of honor—proof that the kitchen avoids shortcuts and pre-cooked bases in favor of live cooking, achieving the ideal al dente texture and the coveted crispy caramelized bottom (socarrat). It’s the perfect opportunity to pass the time with artisan bread, house-made alioli, and crispy Andalusian-style calamari before the main course arrives.
A meal at Season is hardly complete without a glance at the dessert list (postres caseros). Crafted on-site, the sweets show the same aesthetic care, balance, and finesse found across the savory menu:
Wrap up the experience with an aromatic cup of café cortado or café americano (€2.20), or a chilled glass of traditional Spanish herbal liqueur, Hierbas (€3.50), served over ice as an after-dinner digestif.
In bustling resort hubs, service quality can often be hit-or-miss, but at Season, it stands out as one of the strongest pillars of the guest experience. The front-of-house team blends professional attentiveness with authentic Spanish warmth.
Waitstaff display deep menu knowledge, effortlessly walking guests through flavor profiles, the provenance of fresh catches, or the ideal level of doneness for grilled cuts. The rhythm of service is smooth and measured—neither rushed nor sluggish—letting guests completely unwind and savor every moment.
Notably, the staff speaks fluent English. For international travelers and anyone unfamiliar with Spanish culinary terms, this makes ordering seamless—servers are always happy to clarify ingredients and preparation styles.
If you are hunting for a platter buried beneath a mountain of fries, you’ve come to the wrong door. Portions at Season are not oversized, but they more than deliver on technique, plating artistry, and depth of flavor.
Dishes arrive styled with modern finesse—each plate feels closer to a contemporary canvas than a rustic seaside canteen. A grilled fillet might come accented with dots of smooth purée, tender baby corn, glazed young carrots, microgreens, and a clean sweep of beet reduction. It’s light, vibrant, and strikingly photogenic: rich in nuance without leaving diners feeling weighed down after their meal.
The culinary journey at Season doesn’t stop at food—the beverage program is curated with equal ambition. The wine list highlights respected Spanish wine regions: crisp, mineral-forward whites from D.O. Alicante and Rueda (ideal complements to fresh seafood), alongside full-bodied, structured reds from Ribera del Duero and Rioja.
For post-beach refreshment, the signature call is their house Sangría de Cava—effervescent, bright with citrus, and served in chilled glassware. A well-developed cocktail list makes Season an alluring destination not just for a relaxed dinner, but for an early evening drink watching the sunset over Poniente Bay.
| Menu Item | Price |
|---|---|
| Seafood mains (e.g., Turbot / Hake) | €24.00 – €28.00 |
| Meat mains (e.g., Beef Tenderloin / Iberian Pork Pluma) | €24.00 – €33.00 |
| Rice dishes (e.g., Monkfish and squid rice) | €22.00 / pers. |
| Appetizers (e.g., Andalusian-style Calamari) | €17.00 |
| Artisan loaf (Hogaza de pan) | €4.00 |
| Bread sides: Alioli / Grated tomato | €1.50 / €2.00 |
| House-made desserts (e.g., Torrija / Basque Cheesecake / Sorbets) | €6.50 – €8.00 |
| Draft beer (Pint) | €4.50 |
| Bottled beer (Mahou Tostada 0.0) | €3.80 |
| Mineral water (1L) | €3.60 |
| Coffee (Americano / Cortado) | €2.20 |
A typical dinner for two enjoying a complete dining experience—including artisan bread with spreads, two seafood or meat entrées, drinks, and concluding with house desserts and coffee—usually averages around €75 – €95.
Season Restaurant brings a fresh perspective to Benidorm’s dining landscape. The thoughtful reinvention of the former Turia space delivers a winning combination of coastal gastronomy, chic boho design, and attentive, welcoming hospitality.
Tip: Given its popularity and high table turnover, particularly during peak holiday periods and weekend evenings, booking ahead is strongly advised. While walk-ins are occasionally accommodated, a reservation avoids long waits and secures prime front-row views.
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