Nightmare in the Kitchen: Locations, Outcomes, and Aftermath in Alicante
A casual burger joint, a beachfront spot in Benidorm, another dining option in Moraira, and a modern venue in the province’s capital all figure in the narrative surrounding Alberto Chicote’s television journey through Alicante. Across several episodes, Chicote toured diverse eateries, and the show’s results varied—some restaurateurs adapted, others faced closures, and a few earned new beginnings after the cameras left.
The reader can explore which places featured on the program and whether the featured bars and eateries remained open or closed. Some stories ended with renewed success, while others closed their doors despite attention from the program.
Participatory ventures that found footing years later, thanks to Chicote
Da Vinci Restaurant
Moraira (Restaurant Da Vinci / New Da Vinci)
The Moraira site highlighted in the first season of Kitchen Nightmare ultimately closed. The venue sought guidance from Chicote, but the move dated back to the show’s 2012 broadcast. After the closure, owner Rafa Soler explained to Vertele that the shift away from international cuisine contributed to a drop in customers, describing a dish like rice with vine sprouts as unappealing to this audience. The son of the proprietor added that the core issue was a lack of clear, fair leadership among the team and a frayed father–son dynamic: progress stalled as responsibilities tangled rather than shared, and it affected the entire business plan.
La Hamburguesería’s crossing from Pemadilla en la cocina
Alcoy (Restaurant La Hamburguesía / La Broqueta)
This episode remains one of the most memorable for its intense moments, featuring heated exchanges and tense atmosphere in Alcoy at the former La Hamburguesía, later renamed La Broqueta. Chicote faced confrontations, including a sharp question from the owner’s husband: Are you a jerk or what’s wrong? The tension prompted crew discussions about whether to continue filming, yet the project persisted. Despite the attention, La Broqueta eventually closed. The turn of events preceded the show’s airing, with local advertisements hinting at the forthcoming televised feature, including notes about a three-zone dining room and terrace capacity, and a recent refurbishment with modern equipment.
La Broqueta’s pre-show renovation details were shared publicly by the owner and spouse, underscoring the dramatic prelude to Chicote’s intervention and the inevitable spotlight on the establishment.
El Puerto in the Benidorm segment also featured prominently, signaling ongoing interest in how locations navigated the scrutiny of the program.
Alberto Chicote’s reaction to image usage and ongoing scrutiny
Chicote’s involvement with the series extended beyond on-screen interactions. At one point, he responded to concerns that his image had been used for a scam, reinforcing the importance of authenticity in both programming and public perception. The experience underscored the broader responsibility that comes with televised exposure for small businesses across Alicante and its coastal towns.
Benidorm (El Puerto)
Benidorm’s harbor district provided scenes marked by surprising moments behind the scenes of the kitchen. Chicote encountered a volatile atmosphere around a particular cook whose rigid leadership did not ease tensions. The episode reinforced the notion that a restaurant’s survival often hinges on leadership style and the ability to implement practical changes. Ultimately, the venue endured, maintaining its presence in the local dining scene to this day.
Alicante Today Beach at Nightmare in the Kitchen
Alicante (Hot Beach / Golden Beach)
The Golden Beach establishment in Alicante announced its temporary closure after the Nightmare in the Kitchen experience aired in 2018. The update suggested that other siblings in the same ownership group continued operating, with social posts noting that the show delivered memorable cuisine and a strong sense of identity rather than a straightforward transformation. The episode remains a touchstone for how a single televised intervention can reshape public memory for a family of restaurants without necessarily ending all associated ventures.
Notes from the Alicante region reflect a pattern: some locations used the exposure to pivot toward improved menus and clearer leadership, while others chose to reframe service strategies or close peacefully with lessons learned. The enduring takeaway for the region is a nuanced view of televised restaurant rescues: fame can boost awareness, but sustainable change demands genuine operational clarity, staff alignment, and a consistent commitment to quality across seasons, seasons that fans continue to discuss long after the final credits roll. In this sense, the Nightmare in the Kitchen experience contributes to a broader narrative about how Alicante’s dining scene evolves under the gaze of critics and viewers alike, and how those stories unfold in communities across Benidorm, Moraira, Alcoy, and beyond.