A burger joint, an alcohol-heavy spot in Benidorm, another restaurant in Moraira, or a modern, beachy venue in the provincial capital all make appearances in a popular Spanish culinary reality series. Alberto Chicote visited several locations across Alicante in multiple episodes. The show Nightmare in the Kitchen followed his efforts to salvage struggling eateries, but the outcomes varied, and not every owner or chef achieved the hoped-for turnaround after his visits.
Below is a guide to the places featured on the program. It notes which venues are still open and which have closed, with some offering hopeful recoveries and new chapters after the cameras stopped rolling.
Nightmare in the Kitchen Participatory Ventures That Found New Life Years Later
Da Vinci Restaurant in Moraira, sometimes referred to as New Da Vinci, is a notable case. In the first season, the restaurant faced serious challenges and ultimately closed. The owners sought Chicote’s counsel years earlier, with the show originally airing in 2012. After the closure, comments from the owners suggested a shift away from international dishes to win back patrons, with one remark noting that rice dishes cooked with vine sprouts failed to attract customers. The son of the owner attributed the core problem to a lack of a fair, collaborative plan between those running the business and family dynamics, which strained relations and hindered progress.
Another landmark moment comes from Alcoy, where La Hamburguesía became La Broqueta during the program. The filming captured tense exchanges and a heated atmosphere between Chicote and the restaurant’s proprietor. The emotional intensity raised questions about whether the show would continue, but it did. In the end, La Broqueta closed, marking a significant turning point in the season. Advertisements prior to the broadcast had already teased the upcoming feature, giving audiences a glimpse of the restaurant’s setup and capacity before the televised intervention changed the course of its story.
El Puerto in Benidorm also featured a dramatic arc. The episode highlighted difficult dynamics in the kitchen, including a chef with a domineering and abrasive demeanor. Chicote believed that the restaurant would thrive with a different leadership approach and a more professional kitchen team, a pivot that helped the venue stay open and continue serving guests long after the episode aired.
Nearby, Alicante has its own chapter. The venue nicknamed Hot Beach or Golden Beach Alicante faced public scrutiny after a 2018 Nightmare in the Kitchen episode. Social media later hinted at a revival, indicating that several other restaurants owned by the same group continued to operate despite the central venue closing. The public communications suggested a lingering sense of pride in the cuisine produced, while acknowledging gaps that the show attempted to address during its featured visit.
Alberto Chicote’s Reactions and the Afterlife of Featured Venues
The program sometimes captured Chicote reacting strongly to the way a kitchen was run or how a menu aligned with the local market. In one case, his image was used in a promotional scam, prompting him to voice frustration about the misuse of his brand while emphasizing the importance of honesty and professional standards in the industry.
Benidorm and the Coastal Culinary Scene
Benidorm’s harbour area offered memorable segments in which the crew navigated tight spaces, high expectations, and a fast-paced service environment. The episodes underscored the need for clear leadership, streamlined processes, and a kitchen team that could execute a consistent menu. The result in many cases was a venue that adapted and endured, rather than one that withered under the spotlight.
Alicante’s beachfront culture is equally chronicled in Nightmare in the Kitchen. The series captured the tension between culinary ambition and operational realities, highlighting how a well-executed menu and hospitable service can transform a struggling business into a stable, customer-focused establishment. Even when episodes culminated in challenging verdicts, the broader takeaway illustrated the resilience of small eateries along the coast and their potential to reinvent themselves after a tough season.
Across the region, the show’s narrative emphasized practical lessons for aspiring restaurateurs: honest menu planning, fair collaboration between owners and managers, sound financial controls, and the willingness to adapt to local tastes without compromising quality. It is these themes that have helped several venues survive beyond their television moment, continuing to welcome guests with the same commitment to turning around a difficult start into a lasting success. The stories serve as a reminder that real change in the restaurant world often requires persistence, community support, and a clear plan for the future.