Three 18-hole courses designed by Cabell B. Robinson, a prestigious golf academy with its own 6-hole course, a splendid hotel, a magnificent spa… and a great gastronomic offer. This and much more is what La Calar Resort offers, the complex located in the coastal municipality of Mijas.
To publicize the gastronomic facet of the resort, a group of specialized media (press, radio, television and bloggers) came to La Cala as part of a ‘fam trip’ (familiarization trip) organized by the Sales and Marketing department of the resort. The objective of the visit was to discover first-hand the great virtues of the resort’s space as well as its extensive and varied complementary offer, which includes leisure, sports and gastronomy.
The group, made up of some twenty professionals, was treated to a welcome drink at the Naranjo Lobby Bar upon their arrival. During the reception, Noemí Román, Sales and Marketing Director, shared with the media the main peculiarities that have made this resort an unavoidable option for quality tourism.
After touring the resort’s main sites and viewing the three prestigious golf courses, the group headed to the El Laurel restaurant in the Clubhouse where they were welcomed by Francesc Hormigo, head maître d’ and head of Food & Beverage, and his team.
The journalists then enjoyed a tasting menu specially designed by La Cala’s executive chef, Iván Álvarez Santamaría, a professional whose talent has led the resort’s cuisine to move towards a much more refined and creative approach.
Among its new proposals, the ‘Salmon Tataki on Smoked Salad, Citrus, Shiso and Cashew Nuts with Honey, Soy and Sweet Chile Dressing’; the ‘Boletus Cream with PX and Pine Essence, Quail Egg, Baby Carrot and Winter Truffle’; the ‘Roasted Sea Bass with Green Asparagus, Romanescu and Jerusalem Artichoke with Chopped Verdial Olive and Tomato Concassé’; and the ‘Natural Aromatized Pineapple, Quail Egg, Baby Carrot and Winter Truffle’; the ‘Roasted Sea Bass with Green Asparagus, Romanescu and Jerusalem Artichoke with chopped Verdial Olive and Tomato Concassé’; and the ‘Natural Pineapple flavored with Spices served with Coconut and Jasmine Soup and Lychee Ice Cream’. To pair the set, Hormigo chose Castello Medina Sauvignon Blan (d.o. Rueda), Chinchilla Seis+Seis Tempranillo and Syrah (d.o. Sierras de Málaga), Moscatel Naranja (V.T. Málaga) and Rigol Artesano Macabeo-Parellada (Cataluña).
During the meeting, Román presented the resort’s restaurant offer, which includes La Terraza Restaurant, “with a more international style”, El Laurel Restaurant (Club House) “more casual and modern”; La Taberna, “specialized in tapas and Andalusian snacks, without forgetting Lobby Bar Naranjo and Pool Bar Limonada”.
After lunch, attendees received a gift voucher for a complete experience at La Cala Spa. This health and beauty center has, among other facilities, a hydrotherapy pool, exercise pool, Jacuzzi, sauna, herbal steam room, hamman, tropical showers, igloo, tepidarium, and various treatment rooms, as well as relaxation and massage areas.
La Cala Resort on the Costa del Sol, is one of the most important golf resorts in Andalusia. It has three 18-hole golf courses designed by Cabell Robinson, an academy located next to the six-hole par three golf course. It also includes a soccer field and sports facilities according to FIFA technical specifications. It is the only one of its kind with an 8-kilometer running circuit. The Hotel has 107 rooms of three categories, three themed restaurants and a Spa with more than 1,300 square meters among other services.
In the photos, the first maitre d’ of La Cala Resort, Francesc Hormigo, and the executive chef, Iván Álvarez, and the group of journalists.
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