Everyone is talking about Boho Club this summer – and with good reason. This boutique resort is set in a spacious private estate between Marbella’s Golden Mile and Puerto Banús. Not only is it the place to be for the quality dining, thanks to the ingenuity of chef Diego del Río, but also to experience an imaginative setting free of everyday constraints and formality.
Among the new summer-menu choices, rice recipes and chilled soups feature at lunchtime, while, in the evening, Diego del Río has rediscovered iconic dishes such as his Rossini tenderloin and the eight-course tasting menu.
The gardens are the star of the show at Boho Club – different spaces, boutique hotel rooms, restaurants and swimming pools blend perfectly among palms, tropical banana trees and cacti.
Summer is in full swing at Boho Club with new culinary ideas from Executive Chef Diego del Río. Designed especially around Mediterranean produce and Andalusian cooking, he brings fresh creations with international touches, including the ‘a la llauna’ traditional tray-baked rice dishes which have joined the lunchtime menu.
Boho Club’s lunchtime menu can also be enjoyed at Bernie’s, the bar next to the resort’s main pool set amid palm trees and large cacti.
Boho Club is non-conformist and creative, a space where thinking outside the box leads to such original ideas as its picnics. Evoking a day in the countryside, the picnics are a day of celebration: here diners have low tables and blankets to sit on and enjoy the range of dishes from the menu as well as the club’s picnic baskets containing lemonade, special editions of white and rosé wine, a selection of artisan breads and a bottle of extra virgin olive oil.
In the evening, Boho Club’s eating experience dresses to impress, welcoming diners with new first courses such as chilled orange, carrot and cumin soup with scallop; vegetarian dishes such as cauliflower with red curry and almond and coconut hummus; and also vegan dishes such as roast cabbage with crème fraîche, herbs and fried corn. For main dishes, there are seafood options to savour such as lobster with Café de Paris butter or white prawn with fennel and lemon vichyssoise.
Fish of the day with warm almond cream and spiced tomatoes and sea bass with a vegetable medley and ‘palo oscuro’ sherry sauce are always available on the Boho Club menu.
As for the meat choices, as well as the Iberian premium ‘presa’ pork in cacao, coffee, pine nut and tangy ‘mole’ sauce, a favourite dish with diners has returned – Rossini tenderloin with Robuchon purée, Pedro Ximénez sauce, truffle and foie.
THE GARDEN EXPERIENCE: TEEPEES AND COCKTAILS
Summer is the ideal time of year to taste one of Boho Bar’s cocktails. Head Bartender Agustín Corral has been inspired by his recent journeys to Mexico and New York to unveil a wide-ranging menu which focuses on the classics but with his own personal twist.
The chillout area, next to the restaurant, stays true to the liberated and unconventional spirit of Boho Club, with the dance and fire show, which livens up the night from Wednesday to Sunday between 15 July and 14 August, complementing the resident DJs. The teepee tents, which went down a storm last summer, are also back again at Boho Club.
SOLERA, THE ANDALUSIAN PATIO
Colourful ceramics, potted geraniums and white walls evoking an Andalusian village envelop Solera, Boho Club’s new gastronomic space. Live flamenco fusion music creates the mood for summer evenings at this fresh outdoor dining area which opens from 8pm to 1am until 15 September.
Solera rounds off the range of dining options from chef Diego del Rió for the summer season at Boho Club. With its own dedicated menu, based on Mediterranean flavours, diners can enjoy a wide variety of sharing dishes. Recommendations include: local tomato gazpacho; ‘gilda soasada’ olive and anchovy hors d’oeuvre; dressed Axarquía avocado; best tuna belly ‘ensaladilla’; and bluefin tuna in ‘manteca’ pork butter. These complement a main menu which also features dishes fried the traditional, local way in olive oil: Andalusian-style fish and chips with seasoned mayonnaise; smoked aubergine ‘buñuelo’ fritter with Frigiliana syrup; ‘carabinero’ prawn croquettes with green ‘mojo’ sauce; nuggets of stewed beef with bull mayo; Iberian cured ham croquettes with smoked aioli; and fried octopus in an ‘oloroso’ sherry tempura with smoked Spanish paprika aioli.
The varied menu naturally features Iberian cured meats and cheeses, not forgetting oysters and gourmet preserves – Sanfilippo anchovies on toast with goat butter, best tuna belly in olive oil with tangy tomato sauce, razor shells with spicy ‘aguachile’, marinated mussels with homemade fries and a selection of caviars.
And, to go perfectly with the food at Solera, there is a full selection of Andalusian wines and traditional vermouths and sherries of course, including finos, manzanillas, amontillados, olorosos and palo cortado.
Ctra. N-340, Km 176. Urb. Lomas de Río Verde 144.
Tel: +34 952 157 221
Tel: +34 952 157 222
Tel: +34 952 157 222