Xiringuito de Aguamarina — future-forward menu engineering by JBC
Where: Playa de Aguamarina, Orihuela Costa (Alicante), seafront beach bar of Xiringuitos del Sol.
What changed: a tighter, more Spanish offer; smaller portions and more tapas; big sandwiches downsized to pepitos; a cohesive drinks list.
Outcome: more items per table → higher average ticket, quicker “yes” decisions, and happier guests who find the local flavours they came for.
The shift we made
More Spanish, more approachable. We moved from an “international mix” to a recognisably Spanish beach menu—without cheapening the experience—so guests feel confident ordering one more dish. It fits the place: Mediterranean light, salt in the air, and plates that make sense by the sea.
Sized for sharing. Smaller portions + more tapas encourage variety and table rhythm. It turns lunch into rounds: a little bite, another small plate, a sip—conversation flowing while the table fills naturally.
Bocadillos → pepitos. Downsizing the sandwich offer to classic pepitos invites add-ons (one pepito + 2–3 tapas instead of a single heavy main). Lighter in hand, better for mixing, perfect for a second order at sunset.
Drinks that match the food logic. A compact cocktail & beverage list, curated in-house (JBC), built around easy, beach-friendly decisions. Order fast, enjoy cold, and keep the pace of the meal without slowing service.
What guests are saying
Recent reviews highlight great tapas, Spanish music, lively atmosphere and friendly staff—and one nailed the feeling perfectly: “típico chiringuito español de los 90.” That’s exactly the vibe we aimed for: familiar, festive, and proudly local—sun on the terrace, sea breeze, clinking glasses, and a table that keeps welcoming one more plate.
The menu, by example (no guesswork)
A few anchors from the current card:
- Tapas like patatas bravas, Padrón peppers, boquerones (battered or in vinegar), croquetas ibéricas, gambas al ajillo, and tortilla de patatas.
- Sardinas a la plancha as a coastal must.
- Pepitos (pork loin & Padrón peppers; pork loin & cheese; serrano ham & tomato; criollo chorizo with red chimichurri).
- Simple salads (e.g., heirloom tomato with tuna & feta; crispy-chicken Caesar) and a small pizza/burger section to keep mixed groups happy.
Cocktails & drinks (signature but simple)
Think Aperol Spritz, Mojito, Piña Colada, Long Island, plus house signatures like GLINT and AURORA, alongside sangría (red & white) and Tinto de Verano—margin-friendly and built for quick choices at the beach. Golden hour hits, the ice sweats, and the next small plate feels like the obvious move.
Why it worked
- Choice architecture: smaller units reduce hesitation and increase items per cover.
- Table theatre: a spread of tapas looks generous and invites one extra round.
- Local identity: recognisable flavours make visitors comfortable and locals proud.
- Drinks alignment: a few hero SKUs anchor margin without slowing service.
Questions & Answers
- What is a chiringuito?
- A casual beach bar on the Spanish coast—sand underfoot, sea breeze, music, and a menu built for sharing and sun.
- What are gambas al ajillo?
- Garlic-sautéed shrimp served sizzling in olive oil, with a touch of chilli. We accompany them with warm bread dusted with paprika and Maldon sea salt.
- What is a pepito?
- A classic small Spanish sandwich—typically seared pork or beef in a crusty roll—light enough to pair with several tapas.
- What is Tinto de Verano?
- A light summer drink: red wine mixed with lemon soda or soda water over ice—fresher and simpler than sangría.
