The Sun Terrace Bar, Benidorm

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FOR the best value and quality fish and chips it has to be The Sun Terrace Bar in Benidorm, at the very top end of Avenida de Cuenca, next to Flamingo Benidorm Hotel.  Amazing! 

For only €3 – except Sundays – the flagship dish of this great restaurant has customers travelling from as far afield as Torrevieja and Gandia to sample this and its other home cooked bargains.

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The fish is halibut and is delicious! Fresh, large, filleted and cooked in home made beer batter so that the crunchy coating gives way to chunky flakes of scrumptious white Atlantic fish. The chips chunky and home made. All with that crisp freshness that comes from a caring kitchen, and served with lashings of tasty mushy peas. The fish comes from Iceland – the country Iceland – where her supplier is from! And the portion is enough to satisfy anyone. There is no cutting down on size or quality to fit the affordable price tag.

Sue the chef also has her other home made specialities such as Chilli Beef, Chicken Tikka Tandoori and desserts of Apple Pie, Apple Crumble and Rhubarb crumble.


sun-terrace-1-webCustomers flock to enjoy the other dishes on offer – T-Bone, Rump or Peppered Steaks, and an American special – “Smokey Jo’s” – butterfly chicken breasts stuffed with melted cheese, wrapped in bacon and smothered in a BBQ or sweet chilli sauce – irresistible!! There’s a kids menu too!

The wine selection really is varied and there is a guest beer on most days – Manns Brown Ale on this day – and the coffee is fresh ground and delicious. And Sunday Roasts for only €5.50


As well as main meals breakfasts are served all day starting at only €3 for egg, bacon, sausage, tomatoes, beans and toast included! Scottish breakfasts have tatties , scones and black pudding, and a vegetarian breakfast is available. The list is endless!

And all served on a lovely sunny terrace with two pool tables and two large screen TVs and though the kitchen closes at six thirty, the bar is open till late but closed Wednesdays for a well deserved break.

By Paul Deed




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