January 24-February 2 Tapas Festival in Benidorm

The tapas trail will run alongside the world-famous Benidorm Fest

• At Arrocería La Marina, savour their "Micrófono de Oro" with a lamb chop from Segureño, almond crust, truffled potato cream and padrón pepper.
• Bodegón Aurr offers the "Diva" by Melody, featuring an artichoke flower, shrimp and seaweed caviar.
• Rincón del Rivera presents the "Vieira del Rivera," a scallop shell with shrimp, panga, prawns, bechamel sauce, tomato sauce and gratin cheese.
• La Cava Aragonesa serves the "Brillos Platinos" with piquillo jelly, sardine tartare, persimmon, avocado, roe and crunchy seaweed.
• La Tabernita del Sur offers the "La Chispa, Hartita de Llorar," a tender veal pancake with snail juice in the Andalucían style.
• Marisquería el Puerto presents the "Frutti di Mare" with a smash burger featuring shrimp, monkfish, seafood, a spicy touch, onion, chives, coriander, rocket and black rice.
• Shija Sabores de los Balcanes impresses with the "Coto de caza," quail breast marinated in plums on roasted pumpkin, tangerine glyko and crispy wild boar.
• Cervecería l'Abadia serves "La Cochina" with torreznos de Soria on avocado emulsion, onions, parmesan flakes and Beniardá oil.
• Linaje de Castilla offers "Las 3 Bellotas," Iberian creations and royal dates with Japanese mandarin glaze and loquat honey.
• Los Peces serves the "Langostinos Hawaii Bombay" with shrimp, curry and pineapple sauce.
• La Fava presents the "Coca vasco-valenciana" with salmon jam, roasted garlic praline, cod confit and pilpil.
• Tapería Aurrera offers the "Dorayaki de Txipirón en su tinta y gamba," a fusion of Japanese and Basque flavours.
• Pinocchio Beach serves the "Raggio di Sole," gluten-free spaghetti carbonara croquette on salted sabayon, parmesan cream and guanciale crusts.
• Taberna Andaluza presents the "Flamenquín Deluxe," a crispy Iberian ham roll stuffed with cheese and dates, breaded with kikos, served with PX and honey and mustard oil.
• DNI Ibéricos serves "Nuestra Diva," a butter dough stick filled with Iberian pork, sauce, cream cheese and crispy Iberian ham.
• Mesón offers the “Rock and Roll ravioli with black pudding,” made of thin, crispy pastry with sautéed black pudding, apple and caramelised and salted nuts.
• Brasería Aurrera serves the “Hot dog without ketchup or bread” with double-grilled txistorra on flaky base and Creole sauce.
• La Pinta Beach presents the “Capricho del Capitán” with Mediterranean toast, smoked sardine, gouda and mustard.
• Malaspina serves the “Laksa Diva,” a fried Chinese bread with pork laksa and a tartare of red shrimp with citrus.
• Pintxos Aurrera offers the “Carla Frigo. Bésame,” a dumpling with goat cheese, caramelised onions and kimchi.
• Terraza Bahía serves the “Esgamburguer,” a mini burger with shrimp, secret herbs and mayonnaise.

Voting and prizes