Getting to know Benissa also means getting to know her tastes and smells. The Valencian cuisine comes into its own with Benissa's copious dishes. The melting pot of spices, local products from both the sea and the land and prepared in centuries-old traditional ways result in dishes for people who love the good things in life, both the amateur and the serious gourmet.
How about Borreta de Melva (fish stew), Mullador de Pelleta (fried vegetables), Sang amb ceba (blood sausage with onion), Putxero de polp (octopus stew), Mullador de sangatxo (tuna dish), Coques al calf (corn cake).
But also the variety of rice dishes is infinite. You will find them in all shapes and sizes: arrs al forn (rice from the oven), arrs amb faba pelada (rice with peeled beans), arrs amb fsols i naps (rice dish with pork, beans and cabbage), arrs de senyoret (rice with seafood), arrs a banda (rice cooked in fish broth) and many, many etceteras.
A special mention goes out to the artisanal sausages. Benissa has made a name for itself with this traditional product that has been passed down from generation to generation and is part of its gastronomic heritage. The care and dedication of the local sausage-makers have elevated a simple sausage to the status of a meal of the gods.