Stepping into Strat, Benidorm is not just entering a restaurant—it is a love letter to life, memory, and flavor. Chef Claire Hutchings, after an illustrious career as a personal chef in Mallorca, collaborations with world-renowned chefs, and winning MasterChef, opened Strat three years ago. The restaurant is a symphony of emotions. Every dish whispers a story. Every bite evokes a cherished memory.
Hutchings’ menu is a romantic journey through life, told plate by plate. It begins with the audacity of youth, moves through the warmth of family, and ends with the fun and curiosity of the future. Each course reflects her personal story and is an evocative story to her life and experience in the shape of a dish full of flavours, identity and boldness.
Canapés: The Prologue of a Story
The menu starts with canapés—playful whispers of anticipation. Each bite is a miniature story. A crispy onion roll with smoked eel recalls Claire’s early explorations of seafood. A gingerbread bite nods to her English roots—delicate, nostalgic, yet confident. The Mediterranean red prawn roll with mint and mango evokes her past by the sea. Meanwhile, Cantabrian anchovy is a love letter to Spain that surprisingly combines with the sweet tartalet and Cesar salad– a classic for a classic.
These small, precise bites satisfy impatience. They are not only beautiful—they carry the promise of the culinary journey ahead. Each bite invites you to reflect on Claire’s travels, her love for flavor, and the memories each ingredient holds.
The Youthful Flavors: Fresh, Bright, and Seasonal
The first courses carry the vibrancy of youth and curiosity. Ajo Blanco, a traditional Spanish cold garlic soup, comes with tomato ice cream, basil oil, pickled tomatoes, and tomato crisp. Each spoonful blends the sweetness of tomato with almond-rich soup. The multiple textures and temperatures spark the memory of how diverse summer is along the Mediterranean and how calm is the fresh gastronomy of the region. The tomato’s natural sweetness dances with the savory depth of the ajoblanco—a delicate balance that recalls the freshness of youth.
Next, a strawberry gazpacho with rhubarb sorbet, burnt strawberries, and cucumber-red pepper salad balances acidity, sweetness, and tradition. The rhubarb adds a personal touch, connecting Claire to her UK roots and her love of seasonal challenges among chefs. This dish reflects the transition from summer to winter and reminds you that home is not just a place, but a collection of friends and shared moments.
These dishes are seasonal ones as Claire adapts her menu and offers what a balcony to the Mediterranean, as Strat is, needs.
The Journey to Adulthood: Bold, Harmonious, and Reflective
Middle courses show adulthood’s depth and sophistication. The red tuna loin with wasabi tobiko, crispy prawns, Asian salad, and ponzu is a bold journey into Claire’s exploration of Asian cuisine. The flavors are familiar yet surprising. Each bite speaks of patience, discovery, and how embracing the new can be comforting.
A Gillardeau N2 oyster with raspberry mignonette, fresh raspberry, and dill is Claire’s favorite way of enjoying oysters. The acidity enhances the briny freshness, while the sea flavor—accentuated by the restaurant’s balcony view of the Mediterranean—floods your senses. It is a celebration of past flavors and the present moment.
The BBQ ribeye of Japanese Wagyu A5, paired with roasted endive and triple-cooked chips, is a reflection on contrasts. This is Claire’s haute version of bravas, combining humble tradition with luxury. The spicy, smoky, indulgent flavors remind you of returning home after long travels—sharing stories with loved ones, savoring simple joys, and elevating the ordinary to the extraordinary.
The “steak of the sea”, parpatana of tuna roasted on the BBQ, comes with pomme purée, rich tuna sauce, roasted peppers, and sunomono. It is a robust, comforting bite. The flavors feel like a gentle hug for a well-traveled palate—a reminder that sometimes, the familiar is what brings the greatest pleasure.
Family and Tradition: Sharing Life Through Flavor
The Suckling Lamb Belly with Indian salad and fragrant coconut basmati rice is Strat’s crown jewel. This MasterChef-winning dish draws diners from across Spain. It reflects Claire’s Birmingham roots and Sunday family traditions. The tender lamb, paired with subtly spiced rice and the sweetness of coconut, evokes family gatherings, shared stories, and the quiet joy of being together. This dish is the menu’s moment of warmth and nostalgia—a celebration of love, heritage, and the comfort of home. A feeling that many expats can be empathetic for.
Dessert: A Celebration of Life and Tomorrow
Desserts at Strat are playful, profound, and deeply personal. Lua, named after Claire’s daughter, is a dynamic exploration of flavors—salty, sweet, and slightly spicy. Its playful form, reminiscent of a fish biting its tail, symbolizes life’s cyclical nature. It evokes childhood, inspiration, and the continuity of generations. But for Claire, with a smile on her lips, she explains that the plate is exactly what her daughter is. That’s why, even if this dessert was created during her time in Masterchef (also a winner), she had to change the name when Lua was born.
The Lime Parfait with anise crumble, mint-lime sorbet, and tarragon gel is a refreshing farewell. It cleanses the palate and celebrates discovery, life’s fleeting joys, and the sweetness of new beginnings.
Finally, the post-credits indulgence—passionfruit and champagne sorbet with white chocolate brownie, crumble, passionfruit curd, and basil syrup—leaves a lingering impression of celebration, joy, and anticipation. It is a delicate hint at the future and the adventures yet to come.
At Strat, Claire Hutchings does not merely cook. She narrates life through taste. From youthful exploration to family warmth, culminating in curiosity for tomorrow, every plate is a story. Every bite is a memory. For those seeking gastronomic journeys that transcend food, Strat in Benidorm is a destination for the soul.
