La Cala Resort faces the golf season with its sports facilities with the best level of equipment and services. One of its latest projects has been the integral updating and remodeling of the America Course. Thanks to the work carried out, it has become a model space for all international, national and Costa del Golf players. In addition, the hotel complex faces a new stage with great novelties, both in the management and in the catering section.
In just a few months, La Cala Resort has given a spectacular turn to its sports and restaurant offer, improving and professionalizing it even more.
The appointment of Sean Corte Real, as the new director of the resort, seeks to increase the quality of the resort and place it in a position of reference in order to consolidate the brand at a national and international level. One of the first consequences has been the signing of Daniel Peinado, a famous EVOO chef (he is a fervent advocate of extra virgin olive oil) who is immersed in the renovation of the gastronomic offer.
To bring the America Course up to standard, the technicians of the golf complex updated holes 4 and 15, leveled all the tee platforms, and renovated the bunkers by adding new drainage. Intensive work has also been done on the drainage of the fairways to make the course firmer and counteract the effects of rain. All these initiatives will increase the course’s sporting performance and improve playability. This investment is part of the plans of the management of La Cala Resort to make the America Course a model Premium facility. As a result, the aim is to “guarantee a memorable experience for the player,” says the commercial director of La Cala Resort, Noemí Román.
This project is in addition to the upgrades previously carried out on the Asia and Europa fields, two facilities that provide really high quality standards. Another facet that has been emphasized is the customer experience. Since the beginning of autumn, the staff has been providing a more personalized service during the check-in process and free transfers to the Golf Academy have been made available. This service will operate for as long as the golf academy remains open and will include all guests, not just guests.
In the restaurant area, chef Dani Peinado is promoting a higher quality cuisine in the resort’s three restaurants. The idea is to increase the use of seasonal products, the use of extra virgin olive oil (EVOO) and to offer a much healthier cuisine. In any case, each space has its own style. In this sense, the Club House has casual and healthy dishes while La Bodega continues to stand out for its repertoire of Andalusian tapas, although more focused on EVOO. Finally, La Terraza Restaurant will maintain its international vocation but with a greater concern for the raw material and a philosophy inspired by olive oil.
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