The differentiating factor between Finca Cortesín Hotel, Golf & Spa and any other venue hosting European Tour tournaments is undoubtedly its hotel. There may be magnificent golf courses to host events such as the Volvo World Match Play Championship, but it is certain that none has a hotel as luxurious as this one, so close, so comfortable for the players and offering so many and so refined services. In addition to the hotel itself, there are private villas next to it, with the same or greater attention than if you occupy a suite.
For René Zimmer, director of the hotel, the proximity to the countryside and the luxury of the establishment is a very important added value for a resort like this one, which aims to be a reference in southern Europe.
“Having the golf course so close is vital, because players can walk to the clubhouse from their villa or room. They don’t need any kind of transportation and this makes it much easier to organize a tournament of the magnitude of the Volvo World Match Play Championship.”
-It is evident that the players here feel very comfortable. What feedback have you received from them?
-This is already the third edition of the tournament played at Finca Cortesin and, since the first one, the opinions of the great golf stars who have passed through here have been very, very favorable to us. Some were pleasantly surprised by how well they and their families were treated here. Nothing comparable to other tournament venues. Many were sorry to leave after the competition.
“At the hotel,” adds René, “we have several types of accommodation; on the one hand we have 67 suites distributed in the three buildings that make up the complex: the central building, the cloister, and the Olympic pool area; and on the other hand we have several private villas that are part of the Finca Cortesín real estate project.
The basic suites, the juniors, have a minimum of 52 m2, and the rest, the executive suites, start at 98, which gives an idea of the spaciousness of the rooms.
Four of our suites, located in the main building, have private pools which, of course, greatly protects the privacy of our guests.”
-What are the villas like?
They are really luxurious houses, with four bedrooms, very well decorated and with the same services as the hotel: cleaning, room service twenty-four hours a day, etc.
For the tournament some players have requested in one of these villas because they know them and in them they can enjoy more with the family, if they bring it, or friends. All of them have a private pool and a large garden. They feel at home because they have a full kitchen, a beautiful dining room and a very large living room; in addition to the butler service, as in the rest of the hotel, which can provide them with everything they need. The villas for sale also have, if you wish, these hotel services.
-The Spa and your gastronomy are also unique…
-The Spa has 2,200 square meters dedicated to relaxation, beauty, wellness and body care. We have a wonderful 25-meter heated pool treated with sea salt, thermal area with Finnish sauna, relaxation area and, after the heat, nothing better than a cold session in the water pool at 10º or in the snow cave at -12º, the only one of its kind in Spain. The gym is very complete and we have, of course, treatment and massage cabins…
-Would you say it is the best Spa on the Costa del Sol?
-I don’t want to be presumptuous, we try to be, at least. Our ambition, without a doubt, is to make this a reality. For our facilities, features and services, for the products we use, unique in Spain, I can assure you that we are one of the best in the country.
“As far as gastronomy is concerned,” continues Zimmer, “last year we signed on the German Lutz Bösing as executive chef, who has a long and successful career in Spain and abroad. He has previously worked at La Bobadilla, for example, and always at Michelin star levels. He is in charge of directing and coordinating the entire gastronomy of the hotel, and with his contribution we are assured of success. He also cooks in the El Jardín restaurant, which offers a high quality Mediterranean style”.
In addition to the restaurant I mention,” adds the director, “we have four other restaurants of the highest level: El Schilo, already well known in Spain and abroad for its extraordinary fusion cuisine that blends flavors from Asia, Arabia and Europe…. Smells, colors, which are combined with selected delicacies. It is directed by chef Schilo Van Coevorden.
We also have the collaboration of chef Andrea Tumbarello at the Italian restaurant Don Giovanni Cortesín. Andrea, who runs two other restaurants in Madrid, always comes in high season.
To these we must add El Bar and the Beach Club, which between Easter and October, offers the traditional cuisine of these places on the beach, but always with a higher level”.
-This is a Grand Luxury hotel, of course it can’t be cheap. Do you have a good occupancy level? Is there enough demand for a hotel like this?
-This will be our third season open and we are very satisfied. Every year we exceed our expectations for occupancy and profitability. I don’t think it’s an expensive hotel. We have the right price, even low, for the quality we provide.
Everyone knows by now that at Finca Cortesín we have set ourselves the goal of being one of the most important hotels in Europe and we are achieving it. That is why we have invested so much in infrastructure, in human resources, in training, etc. We have worked hard to be able to offer the best to our clients, and I don’t think there is anyone who walks out the door thinking that they have paid more than they have received. The proof is that almost all of them come back.
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