They had heard about this restaurant for a long time but hadn’t found the right moment to visit until recently. They reserved a table online and arrived on a Thursday at 21:30, ready for an evening of exploration and flavors.
The venue is thoughtfully arranged with several distinct spaces, including a living room area inside, a pergola-covered deck, and a terrace. They settled into the pergola, and even with other guests present, the service was attentive and reasonably swift. The group of four started with Carabalasa Verdejo from the Castilla y León region, but soon switched to a red, Hacienda Solano from Ribera del Duero, to pair with the evening’s dishes.
Everything on the grill
To begin, they shared a few center-stage dishes. The waiter recommended the Idiazabal pastry, noting its popularity, and the platter delivered on that promise. It was, in a word, a cheese bomb — a playful departure from the standard croquette, perfectly crisp and warmly aromatic. They also sampled fried buds paired with Romesco sauce, semi-dried tomatoes, and walnut cream layered with avocado, tomato, crispy onion, and a coriander oil that brought everything together on a single, bold plate. The kitchen’s approach to balance and texture impressed the table.
What followed highlighted the kitchen’s signature technique. Mordida’s expertise lies in its embers, with almost every dish crafted in-house. The restaurant relies on a coal-fired oven that roars to temperatures above 350°, a method that infuses depth and smokiness into the ingredients without overpowering them.
Surprisingly, vegetables transformed under this flame. Sprouts, avocados, and leeks tasted nothing like their usual selves — more vibrant, more nuanced, and unforgettable. The dining party left with a new appreciation for vegetables that can be coaxed into remarkable characters on the plate.
For the second act, the table explored a mix of proteins and a few bold centerpieces. A tender grilled octopus flashed a smoky kiss from the grill, while a composed steak tartare carried a playful mustard ice cream that surprised and delighted. A ribeye from La Finca arrived perfectly marbled and impeccably seasoned, its sirloin sidekick well executed and showcasing the Josper oven’s full potential. The overall arrangement felt thoughtful and expressive, a unified tasting from the kitchen rather than a random assortment of parts.
There were still more plates to savor, each offering its own moment of discovery. The kitchen’s confidence and technique were evident in every bite, inviting guests to view meat, fish, and vegetables as a cohesive story told over heat and time.
And for dessert: spicy French toast with nougat ice cream!
To close, the dessert course presented a spicy French toast crowned with nougat ice cream, a sharing-size finale that felt both indulgent and perfectly balanced. The experience was described by the diners as a rare treat — a guilty pleasure that still felt refined. It was, in their words, a blessed finale to a memorable meal.
Several other standout dishes linger in conversation, including artichoke flowers, a crisp salad, and a perfectly aged steak. The impression left behind was strong enough to warrant a return visit for more exploration and tasting, a sentiment echoed by the group who left with smiles and full stomachs.
The restaurant’s site provides additional context, and visitors can learn more about Mordida through its official channels. For convenience, the dining room coordinates are in the Benimagrell area, El Campello, offering easy access for locals and travelers alike. This note reflects a typical visit and is shared here to help future guests plan their own tasting journey.