Clubhouse

Clubhouse Marbella Club

MARBELLA

Words: Jenna Campbell Photography: © Manolo Yllera

IN A BITE Owners: Jennica Arazi, Daniel Shamoon Operator: Marbella Club Hotel Architecture: Larrain y Nonini Arquitectos Interior Design: EMCI F&B Consultant: Five Graces Hospitality Consultancy Head Sommelier: Ángel González Head Mixologist: Nelson Gallo Dinnerware: Revol www.marbellaclub.com

Marbella Club, a well-established fixture of Andalusia’s beachfront, has revamped and expanded its culinary offering with the launch of Clubhouse, a lively social hub inspired by the inimitable spirit of its founder Prince Alfonso.

Drawing inspiration from the hotel’s bohemian beginnings as a low-key hangout for the prince and his A-list friends in the fifties, the series of convivial, free-flowing, indoor and outdoor spaces include El Patio, featuring menus based on local produce and provenance; La Bodega, where wine tastings are led by expert sommelier Ángel González; and Rudi’s bar, a tribute to the hotel’s first General Manager, Count Rudi von Schönburg, who at 80+ years old, still casts a watchful eye over proceedings.

The new F&B spaces are designed by MarieCaroline Willms and Johanna Haniel of Spanish studio EMCI, and showcase a natural palette of raffia, bamboo and terracotta, accompanied by walls and soft furnishings in bold shades and botanical prints.

Rudi’s evokes the feel of bohemian salon and features plush sofas, Alhambra artworks, tassel-toting bar stools and a pop-up tablao stage for impromptu flamenco, while La Bodega, is reminiscent of a traditional wine cellar with a handpainted ceiling and bespoke cherry wood joinery to complement the reclaimed tasting tables made to house vintage wine box drawers. Marrying nature and technology, each drawer contains different soils, a small vine root and biodynamic tools to enhance each layer of the storytelling process.

Menus across Clubhouse riff on southern Spain’s seasonal produce, with plates packed with herbs and spices served on dinnerware from Revol’s Basalt collection amongst others, whilst sharing dishes are roasted over woodfire or chargrilled in the open outdoor kitchen.

For the drinks programme, Head Mixologist Nelson Gallo has devised a list full of botanical influences including clean and simple homemade cordials and homegrown citrus fruits and garnishes.