What to eat in Benicasim

Rice is the universal dish in the cuisine of the Valencian Community and is the basis of countless recipes such as paella, arroz caldoso, arroz a banda, arroz al horno or arroz negro. There are infinite variations of this recipe and in Benicasim they master them to perfection! Do you know the arroz a banda, the cod and cabbage paella, rice with chard or baked rice?

The proximity to the Albufera Natural Park, the place par excellence of rice production in Spain, assures us that in this land you can eat like nowhere else one of the recipes that have taken the name of Spain all over the world. What better opportunity to savour its most genuine flavour!

There is a wide range of Mediterranean fish and seafood on offer, but being in Benicasim you cannot miss the red mullet, gilthead bream, sea bass, sardines, prawns and king prawns which, roasted, grilled or as part of tasty stews, are the stars of its cuisine. For example, stewed cuttlefish, the city's star dish.

The land also offers great delicacies in the form of vegetables that fill the numerous vegetable gardens that surround Benicasim. Broad beans with tumbet, grandmother's cardoons or creamed artichokes are traditional recipes from this land, which have been passed down from generation to generation and which you must try during your holidays.

The most democratic dish: simple, healthy and present in every home. The "Bullit" (boiled vegetables) consists of potatoes, green beans and onion, which each diner seasons to taste with a generous drizzle of extra virgin olive oil.

The most important rural dish. Unlike the traditional Spanish stew, our "Valencian Olla" is based on white beans and contains an essential ingredient: cardoon. Depending on the region, it may be known as olleta or olla de recapte, but it always preserves that slow-cooked traditional flavour.

The king of Sundays and festive days. What makes the Valencian puchero different from other Spanish stews is the presence of “pilotes” (large meatballs seasoned with spices), which truly set it apart from dishes such as the Madrid-style stew or the maragato stew.

The star product of the inland areas, where livestock graze among aromatic herbs that give the meat its distinctive flavour. In the heart of Castellón, cooking over charcoal is a tradition.

Lamb raised on pastures full of tyme and rosemary, ist the absolute star. From classic grilled lamp chops to the juicy ternasco (lamb stew), it is an essential dish at any time of the year.

The most typical and representative fruit of the area stretching from Valencia to Benicàssim is the orange. It is the star product, especially varieties such as Navelina and Valencia Late.

This entire coastal strip is famous for its citrus fruits, including mandarins and lemons, protected under the Protected Geographical Indication (PGI) “Valencian Citrus Fruits”.

Alongside our selection of hot, cold, sweet and savoury dishes at the Hotel Trinimar's buffet restaurant, our chefs reinvent themselves every day to delight guests in the live cooking area, popularly known as "show cooking".

Enjoy live cooking and choose the best meats, fish, seafood or vegetables prepared on the spot in front of you and to your liking to travel directly from the fire to the plate.

We love travelling! And at Hotel Trinimar you can experience it again and again during your holidays, dreaming of the five continents and all their essence with countless culinary proposals.

Take advantage of the themed buffets and enjoy endless gastronomic adventures that will surprise even the most travelled palates.