Ca Vins Amb Brases
Benidorm · Spanish · €€€€ · 45 dishes · €2.50 – €79 · Vegetarian-friendly
Opening hours
- Monday—
- Tuesday13:00–23:00
- Wednesday13:00–23:00
- Thursday13:00–23:00
- Friday13:00–23:00
- Saturday13:00–23:00
- Sunday12:00–17:00
What to order here
No dishes match.
ENSALADAS
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Escalivada
€13Grilled vegetables served with fresh Callosa cheese and salted red tuna.
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Mediterranea
€14Tuna belly with lettuce mix, tomato, cucumber, corn, carrot, and hazelnut dressing.
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Txetxu
€16Feta cheese, cucumber, blue tomato, avocado pil pil, and pickles.
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Burrata
€17Cherry wood smoked burrata with grilled capellan, arugula, tomato, and eggplant.
ENTRANTES (Calientes)
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Two mini beef tongue kebabs with loquat sauce, eggplant hummus, and pita bread.
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Crispy pig ear with Korean spicy sauce, furikake, and smoked aioli.
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Alcachofa
€16Grilled artichoke with caramelized cauliflower puree, cecina, and pork air bag.
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Four grilled scallops with coral sauce, trout roe, and piparra.
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Pulpo
€24Octopus cooked in tempranillo and grilled, served with black rice nigiri, gochujang, and crispy corn.
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Grilled eggplant with beef chorizo, Idiazabal cheese, Callosa honey, cherry balsamic, and nuts.
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Four txuleta croquettes with mushroom stew, San Antonio cured cheese, and meat emulsion.
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Beef sweetbreads with truffle potato parmentier, asparagus mosaic, garlic shoots, and demi-glace.
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Altea white prawns in wine sauce, served with fried eggs and poor man's potatoes.
ENTRATES (Frios)
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Gilda de atún rojo
€3.50Semi-salted red tuna with cherry tomatoes in ponzu and shallot vinaigrette.
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Anchoa
€6Anchovy with smoked butter and toasted bread.
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Grilled Gillardeau oyster served as a tartare with wasabi leaf chimichurri.
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Foie gras
€16Foie gras with vermouth, cherry balsamic, pistachio, and mollitas coca.
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Calamari salad with octopus, white prawn, capellan roe, and seaweed.
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Guijuelo field Iberian ham.
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Pan casero
€2.50Homemade bread served with house sauce.
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San Antonio cheese selection.
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Cecina
€17Organic cecina from Fornela valley.
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Sarmiento smoked salmon with herb mayo, caper, and dill.
ARROCES (mediodía) min 2 pax
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Iberian pork presa rice with seasonal mushrooms and tender garlic.
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Señoret rice with prawns, monkfish, and squid.
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Duck and loquat dish with duck magret and toasted pine nuts.
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White prawn and tuna dish with crispy broad beans.
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Lomo bajo rice with beef bone marrow, mushrooms, and meat demi-glace.
A LA BRASA
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Avileña Iberian beef lomo bajo.
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Añojo tenderloin with grilled asparagus and caramelized cauliflower cream.
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Chuletón
€79Cazurra beef chuletón, aged 45+ days.
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Beef rib glazed in Korean BBQ sauce, served with potato and Padron pepper.
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Beef burger with cheddar, vermouth caramelized onion, pickle, and meat mayo.
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Iberian pork cheek braised in vermouth, served with cheese polenta and pumpkin.
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Lamb cannelloni with horchata bechamel, dark beer sauce, and mountain herbs.
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Crispy suckling pig cooked low temperature and finished in a wood oven.
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Grilled tuna with wok vegetables and Mediterranean style yakisoba sauce.
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Rodaballo
€43Turbot salad with hazelnut dressing, potato, and Padron pepper.
POSTRES
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Helados
€6Ice creams in vanilla, chocolate, turrón, and strawberry flavors.
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San Antonio cheesecake with Callosa cheese blend and miso toffee.
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Orange flan with rum chantilly and petazeta.
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Crispy torrija with homemade horchata and turrón ice cream.
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Pavlova with lemon curd, blueberries, blackberries, and red fruit sauce.
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Marcos Tonda chocolate coulant with a molten pistachio center.
Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.