Boho Club, member of Preferred Hotels & Resorts, starts the summer following an expansion of the boutique hotel with 10 new bohemian-chic style bungalows.
Boho Club is set on a gently sloping estate, with privileged views to the majestic La Concha mountain and glimpses of the sparkling Mediterranean.
Towering Cardon, candelabra and gatepost cactus add a Mexican vibe, complementing the Californian-style low-rise architecture of bungalows and suites.
The property has also renovated its garden terrace, which features a new food and entertainment approach, differentiating this new space.
On the entertainment side, the nightly shows and DJ sessions are back. So join the fun with parties with renowned national and international DJs such as Bakean, Tiago Dima and Tess Fischer, in addition to the usual sessions of the two resident DJs, Linda Romanazzi and Moshem.
The resort’s executive chef, Diego del Río, has also created a new a new gastronomic proposal with fresh dishes based on summer season produce.
Dishes include Andalusian tomato, marinated and semi-dried, filled with a creamy semi-cured payoya goat cheese, anchovies, sugared peanuts with basil juice and cucumber; a tuna tartar from Cadiz, with green tomato gazpacho and pickled cucumber; and cured and roasted scallop ceviche, with sweet potato, avocado from Axarquia, corn and leche de tigre; creamy rice with a green bean juice a la bilbaína, accompanied by sautéed squid with toasted butter and roasted garlic aioli and sherry vinegar. There is also a red mullet dish with a creamy artichoke confit, and juice made with a dark broth from the mullet itself; and also a new meat dish, the low-temperature grilled shoulder of goat, chopped zucchini, chocolate, nuts and semi-cured cheese, accompanied by a purée of apricot dried apricots.
Vegetarian dishes are always on the menu at the Boho Club restaurant. Try the ooked, pickled and roasted beets in tartar, with pickled mustard, toasted hazelnuts and finished with a light cream of salted yogurt and evoo; a curry of charcoal-grilled seasonal vegetables, with a curry and herb sauce; and the pickled aubergine, marinated with chimichurri and accompanied by a light soup of semi-cured payoyo cheese.