PLEASE NOTE THE NEW PHONE NUMBER FOR BOOKINGS
+34 696 548 252
The 07951 number no longer exists
Listed as the Number 1 Fine Dining Restaurant in Benidorm and one of the Best Restaurant's in Benidorm by Trip Advisor.
PRIVATE PARTY BOOKINGS IN ONE OF
BENIDORM'S FINEST RESTAURANTS
AVAILABLE FOR 10* PEOPLE OR MORE
2018 PRIVATE PARTY OFFER
Bookings & Reservations available at :
Please note the new number
+34 696 548 252
Amigos Restaurant and Roof Terrace, Old Town, Benidorm - Restaurant & Special Occasion Venue.
As of February 2018, Amigos is rated as one of Benidorm's best restaurants on Trip Advisor 3rd of 749 restaurants in Benidorm with over 1,740 5 star reviews and more reviews total (2,000+) than almost any other restaurant in Spain.
Is holder of no less than 7 Certificate of Excellent awards 1 for every year open including 5 from our previous "Amigos Bar and Bistro" on Calle Buen Retiro and has a 4.9/5 ranking on Facebook with over 5,000 followers and over 500 reviews in addition to a 4.8/5 rating on Google and 50+ reviews. Recently Amigos has been listed as number 1 of 2084 restaurants on Aggregator Website Restaurant Guru.
Amigos moved on Christmas day 2014 and is now situated in the Benidorm Old Town on Calle de la Palma, just around the corner and 120 metres from the Original Amigos which we had previously leased from May 2010 - April 2015.
We are probably best known for Private Cocktail and Sangria Parties, Hen Parties and Private Dinner Parties, birthdays, reunions, funerals and golfing groups on the roof terrace or in the 1st floor restaurant. We are also very well known for our a la carte and steak menu from which we serve only Galician fillet steaks.
In March 2017 Amigos was listed as the number 1 Restaurant for Fine Dining on Trip Advisor.
My third season in the new premises is well underway and I have to say things have honestly exceeded any expectations I had when handing over the 500 euro deposit to the owner for him to take down the "for rent" sign in October 2014 without knowing whether or not I would eventually rent it. Due to the loss of another business in the UK, 500 euros was the earth to me at that point so it was a risk.
In season one - which began when I opened on Christmas Day 2014 - we had painted & decorated, built a couple of new walls, a "client side" bar on the first floor and cleared the roof terrace - which was basically a store room without a roof - and transformed what began as a house, then a pizzaria followed by a simple ground floor tapas bar - into a 3 floor restaurant with functional roof terrace.
In the off season - January/February 2015/2016 I made a few aesthetic changes to the toilets and ground floor area in addition to replacing the tables, chairs and lighting on the roof terrace.
In season one we were serving on average between 20 and 40 guests 6 nights a week and in season two we increased that number to 40 - 60 guests every night 7 nights a week because we added a third chef.
In our third season we completely reformed and modernised the kitchen so that we can handle maybe 60 - 80 guests per night during the busy spring and summer nights of 2017. We had planned to open 7 nights a week in the 2017 season, however, it wasn't to be.
One particular day/night in July 2016 we actually served 101 people from the a la carte menu - it would be nice but I wouldn't expect to do that every day.
In early January we knocked out shelves - previously used for a pizza oven - blocking a large recess which now allows our sous chef more space to prepare starters.
We have a new four-ring commercial gas cooker with oven in addition to a chargrill and a wide two door fridge. New inox preparation tables and sinks in addition to an improved dishwashing area which will all help with efficiency of the kitchen.
With a very young head chef who was been with me for 3 years and a very hard working sous chef we were offering new dishes and weekly specials to the menu throughout the 2016 season. However, she left in the April and our new chef took over doing around 40-50 guests per night throughout 2017'
For the first time Amigos will be offered a 3 Course Christmas Lunch Menu of the Day throughout December 2017 on the Roof Terrace. Ideal for couples or groups. Follow us on Facebook to keep up to date with the Christmas menu.
Now as I enter season 4 (2018) and another new chef has joined I'd like to think we can get it up to or just below capacity to maybe 60-80 guests per night.
What a journey the past 7 years has been. Almost 4 years ago in January 2014 my UK business was failing badly and I was sitting in a bank in Benidorm asking how long they would give me before starting repossession proceedings on my house if I didn't pay the mortgage.
My wife at the time was in tears as I asked the VAT inspector in the UK to give me an extra month to pay a VAT bill with money that I had never even received from customers from my UK enterprise. (I was almost through the recession and just needed that little bit of help to hang on). He basically told me to get a loan.
It's not easy to lose a business which has been your baby for about 14 years which is what happened to our UK business.
Since then I have worked tirelessly to get back on track and reform this old classic 3 storey house, pizzeria/tapas bar into a chic and modern restaurant and, it's not finished yet. In addition to the kitchen reformation I have had all 3 floors painted and have purchased a new POS system to increase efficiency front of house.
I signed for a lease on the bar across the pathway to Amigos starting March 1st 2018. Currently refurbishing it and turning it into a Cocktail Bar to support the restaurant. It seems like a good fit - only time will tell :) - I'll post more about the Cocktail Bar as it develops - hoping to open it Easter 2018.
Although we only officially open in the evenings, we will always open in the day for private parties, weddings, birthdays, anniversaries and celebrations for 10* or more people. Call 07951 776 435.
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“Superb special occasion meal”
“Christmas Day Meal.”
“Scrumptious food Excellent service”
“Possibly the best Christmas dinner”