لقد طلبت وأنا نفذت أجرب أفضل مطعم في بينيدورم

Now guys, how you doing? Back on the road again and today am going to try my luck. So am over here in Benadorm. All right. And I've had it on very good authority from few of my pals, Gary, that if I'm going to be going to posh restaurant, don't go like this. Do you know what? I've come like this. Apparently, this place is one of the best restaurants here in Benador, but I'm not sure if you've got to book. So, don't know if it's open. It says it is. don't know if you need to make reservation. And don't know if they're even going to let me in dressed like this. I've got Summer with me. She's dressed in swimwear and towel. So, chances are they're going to kick us out. So, I'm going to try and go in, see if can get table and try and sample some proper authentic Mediterranean food. This is what it says on the website on the menu that I'm going to get taste of Mediterranean food. Let's get in and let's see if can get table. If not, we're off to Popeye's or something like that. about here in minute. 5 minutes later. Well, what surprise. Not allowed in. I'm not dressed appropriately. Plus, it doesn't open for another hour. but it looked me up and down like it was some kind of Pretty Woman vibe. So, do you know what? get it. get it. It's nice restaurant. I've turned up with me sliders, me shorts, and what could only be described as football t-shirt. So, yeah, we'll head somewhere else. Let's go down tapas alley. See if we can find something down there because tapas alley full of tapas, right guys? So, I'm no good for posh one, but I'm definitely good enough for tapas alley. So, behind me, this is the beginning of it all. There's all sorts of different restaurants down here, different tapas. So, I'm going to have stroll down. I'm just going to land up on one and see if enjoy it. Let's go. Let's try and find some tapas that tastes good. So, here we are. have chose place called Laapare. Laapier, think it's called out. That's how you say it. You know me. Now, outside in Tapas Ali, it is absolutely bustling. There's no tables out there. It is full. So, we've sat quietly inside the restaurant in corner. This way, can go through few things with you. So, as well as the tapas, which is up at the bar, you've got all the I've I've ordered number of little things. So, I've got some potato braas. I've got some garlic prawns coming, but then I've ordered little cheeseburger. I've ordered sausage and egg on piece of bread. I've got giant piece of bree coming. These are things that are little weird, but they look good. They look really good to see on the menu here. You know, in all these tapas place, it's not just little dish. It's little tapas. You can get full on pears. You can get steaks. You can get burgers. You've got salads, fish, meats, broken eggs. mean, what they going to do? Not break the egg? They serve it in the shell? don't know. Why did choose this one? So, had walk up and down. This one seems to be more of smaller independent place. Some of the others here, they seem to be owning two or three along here. I've noticed the staff bobbing from one to another. This one seems to be all by itself. Prices look good. The food looks amazing. The fact that it's packed out out there, you can't sit down is always good sign. So, let's get ready for the food coming. Let's taste it and see what it's all about. So, what I've noticed as well because I'll be honest with you, you know, tapas is isn't really thing that usually go for when come to Spain. should, you know, should look at the cuisine, the local cuisine, and, you know, get into it and see what it's about. That's what I'm trying to do this trip round. What I've noticed is lot of the bars, you know, you'll go, you'll get beer and they save you tapas. So, you know, you might be paying, don't know, €10 because you're getting little plate of food as well. do like the fact that they are small little dishes, small little plates, and you can just have as much as you want, keep them coming, keep them going. like that cuz you've got good variety. think, you know, restaurants, if they're able to do that kind of thing, why not? Am going to be on the wine? no. I'm sticking to clear wine. What? Cuz some don't want to be fishing me for lack of att. So, I've got some pata braos. Potatoes. Potatoes. Bit of bit of sauce on. Here we go. So, am starting it off with mini burger, the fried cam bear with little bit of cranberry, believe, on there. And then we've got sausage, egg, and chips. Sausage, egg, and chips. Right. Give those daddies here some love. Let's get into this. This is what I'm talking about. mean, how cute do they look? You just sit here at them. here we go. Look at this one. Thank you very much. The crockett. Look at them. We got couple of croettes as well. mean, I've got some potato raas and some prawns coming. So, let's start off up. We leave that sat there center stage. So, we have we got somebody's psychic jugler. Massive toothpick. thought like look at that, but might be because it's meat. So, we've got little bit of ham. that's bit of meat. Right. What have we got here? So, we got nice bit of bread and on top of it some ham and cheese rockets. Oo. they're really nice. They've got slight fried cream on the outside and that cheese. It's really creamy. little bit of smoked ham in there. Let's try it on this beautiful soft crusty bread. be careful cuz it is red up. Quite nice in the bread to be honest. That's perfect. That's proper little just finished work. Popped in for drink. Little cheesy dumber. It's bit like bit like dairy leaf. big thick piece of dairy leaf with that smoked dam. Right. These look interesting to me. This is what peaked me interest as come in and saw him up at the bar. So, we have little burger doll up of cheese on top. Let's get this out of here with nice tomato, bacon, crispy onions. Look at the size of that burger. That is proper little burger. Even little bit of lettuce and bit of mayo. Couple of different cheeses on this as well. No, that's very weird because little toasted bun that gives it really really nice crunch. The burger itself, I've got to be honest, it is little dry, but the sauces, the cheese And that ham has such flavor. It's really, really tasty. And if I'm honest with you, actually don't mind that the meat's got packing bit of punch. You know what? So far so good. I'm liking this little tapass thing. Get knife and fork out for this. got me sausage, chips, and egg. So the chips are little and get it in. They go. Someone's laughing. Chipsticks. Look at the egg here. that's what I'm worried about. thought is it going to be runny? Because it's been sat up there. When you come in, you see these, they're already prepared in the counter and then they're just warming them through. look at that. Got bit of ham in there as well. So, it's not just about the sausage. We've got bit of ham. So, basically, it's like little bit in full English. Let's try the sausage. Looks like it's cherry sauce sausage. so there's not spice to that sausage, but it has got nice oily paprika taste, bit of garlic to it, but nice flavor. the cheese, the ham. Bang on. think the only criticism with this would probably be the the toast to little too much for me. If it had been like that on the bread, that would have probably been good. I'm quite taken back by the egg. The fact that that's hard on top but still running in the middle is really good. like that. Tastes good. Not letting the bread put me off though. Like that. Right. Cheers me. Cheese me baby. I'm just going to pick this wedge up. Look at this. Be careful don't stab myself again. Toasty bread. Big wedge of cheese here. Right. Let's just go for this and then we'll try and do cheese pull. wow. wow. That what you laughing at. What made you chocolate? She's got voice now. Summer strawberry jam. Telling you that tastes like strawberry jam. now bread on that. That works. That works really well. That is thick piece of cheese. look at that. You know what? It's the sauce that makes it with that. But the sweetness of that jam really does lift that the flavor of that cheese in beautiful bread crumb. Guys, I'm not disappointed so far. The only thing I'm sort of, you know, is just about that bread. I'd have preferred that on the softer bread, but liked the toasted bread with the with the cheese. And put that on there. Someone's thinking, "Dad, wanted to try some of this." And all you're doing is fingering your food, aren't you? Want bit of that cheese? Want bit of that cheese? You want some love? Here you go. And she can because I'm dad. Before you all start, washed my hands before we sat down. There you go. What do you think? Yeah. Saw some as cheese lover, aren't you? am. Don't be taking Sam's job. will be tasting. Cheese tasting. Top cheese tasting. I'm going to crack on with this and we'll wait for the next course and the prawns. Let's go. So, we've had the what they call little pintos, the little bites. Now, we've got the tapas, which is slightly bigger than those ones. You can share these between us. Me and Summer are going to go into these. mean, she's just eating all that cheese, aren't you? yeah. Yeah. That didn't touch touch the sides that stuff. So, this is one of my favorite dishes when it comes to tapas, which is the potato braas. So, we've got little cubed up. Sorry, guys. She's telling me to move it back. All right. Is that all right for you? Yeah. We have got little cubed up potatoes. We've got what should be slightly spicy sauce and bit of sort of like alo aloy what they call it somewhere alo aloy say it like me bit of sauce on there right let's try these waiting for prawns that's what we're waiting for to finish off with it prawns and spuds What hot Definitely freshly fried. What am going to do with myself here? Stop laughing. Yo, these things happen to me. We'll leave that in. Sam won't he won't edit that out. laughing right because my mouth's burning. That sauce has got little bit of spice to it. The creaminess ds it down. Wa! Wa! like them. do. It has got bit of kick to it. They're coming now. But reckon when the prawns get here, hopefully they're going to be nice garlic butter. didn't like to get dirty and mix them up. But let's wait for the prawns. Now that is what I'm talking about. They are coming out with bit of sizzle and your jizzle bubbling away. Sizzle and your jizzle. What's up with that? Summer can't cope with us filming like right bits of garlic. Look at all that fresh garlic floating around. Can you see it? compose yourself. Big massive prawns in that garlic butter. my days. These these are going to be red hot. Let's get couple out. Get them cooling down. Let's get Can you just Can you hear the sizzly fizzly on that? Let's get some of these spuds on here because we are going to want to mix it up little bit. Right. Look at them. god. Get into that. So never used to be lover of warm prawns. Get back, Shadrach. Get back, Shadrach. It's all inside your mind. Wow. They're absolutely gorgeous. You've got crispy bits of garlic. my days. Get them on spoon. know lot of you be thinking, Danny, you get the antibovers and all this. don't like that kind of stuff. What I've had has kept me within my comfort zone and that's slightly pushing me out. But those prawns are juicy, full of flavor. That garlic butter is gorgeous coming out on that sizzler. love the crispy bits of garlic. And then pair who's that little guy? Pairing them up with the patata braas is just genius. Fluffy golden potatoes with those beautiful probes. So I'm going to go through it now. Then I'll get the bill and we'll head outside and we'll we'll go through the bill. But for me, the little pintos, as they call them, the little burger, that burger were great. The bum were probably just little bit more toast than wanted. like the fact that the meat were firm in that, but the cheeses and the sauces really made it. The camera bear with that bit of jam. my days, that blew me off. Absolutely lovely. Gorgeous. Fantastic. Then those little crocketts, started off with them. They were like David Lee triangle mixed with bit of bacon. Absolutely great. Loved them. Do you know what guys? just love the fact that you can just have little bits, little sandwich, move on to something else. Great. The patata braavas. Love it. Little spicy potatoes with bit of cream. But for me, these are just next level. Lovely bit of butter. You've got what think I've eaten I've eaten three there somewhere. Three, four, five, 6, 7, 8, 9, 10. That's 12 prawns in there. 12 prawns was definitely enough. What we've had here definitely enough for me. So, we're definitely enough for trollers. So, we're going to finish this off. I'll grab the bill and I'll get back to you. So far, so good. Right guys, let's go through the build. Here we are. We're outside as you can see in Tapas Alley. It's just behind us here. We've enjoyed fantastic meal there ahead of me and Summer. It's coming in at €5180, which think is great. So all of the small tapas that had, all those small little pinatas they call them, €3 each. Absolute bargain at €3 each. The patata braas at $850. The prrawns at 14.90. And the meatballs, which forgot about, come in at 11. 5180. Valuable for money hands down. I've enjoyed it. I'm full. I've tried variety of food and it's all been bang on. The only problem had, well, on one of the one of the bread dishes, one of them were little bit toasted more than what wanted. But you know what? Here or there. Nay. Yay. Nay. It's not really an issue, is it? Just me being little bit picky. So, if you've been here, let me know what you think. If you've not been, get down to Tapas Ali, try these guys out. But for me, guys, it's nice solid 10. I'm off to top up me tan or get home, get back to hotel and put me feet up. I'll see you next time. Benners, beners, benners. Tapas ali.