The hotel is located in the heart of the city centre and is located in the heart of the city centre. The hotel is very good, very good, very good, very good, very good, very good, very good, very good.

Restaurante Club Playa Serena

We love this restaurant, service is great, attentive without being over powering and a proper Spanish experience, the wine selection is awsome and beer served properly cold. Would recommend to try everything but the cheese fondue off to raciones was absolutely amazing and the Prawns in Angel hair pasta are soooo good. Spanish only menu (as it should be,  we are in Spain after all) so take Google translate if your Spanish isn&#39;t  good.

Buen sitio para una buena comida, el local en el campo de golf de Roquetas, amplio, bien decorado y con bonitas vistas al campo de golf. El servicio estupendo, amable, simp&aacute;tico y recomendando bien. La comida muy buena de calidad, sabor, cantidad y presentaci&oacute;n. El precio bastante bien, acorde a lo indicado.

Una carta peque&ntilde;a, muy bien elaborada, con productos de calidad y muy bien tratados. El servicio excelente. Un lugar donde repetir

A small letter, very well prepared, with good quality products and very well treated.

No me pod&iacute;a esperar ese nivel gastron&oacute;mico en un restaurante de un club de golf, pero al preguntar se desvel&oacute; el secreto: detr&aacute;s de esa cocina est&aacute; un estrella michel&iacute;n, Jose Alvarez, del Restaurante La Costa de El Ejido.Me dej&eacute; aconsejar por el maitre, un tipo encantador que se llama Mois&eacute;s, y no defraud&oacute; su elecci&oacute;n. Empec&eacute; con una quisquillas espectaculares, que me sirvieron en un recipiente de piedra que, por oo visto, colocan encima de una olla con agua de mar para que las quisquillas se hagan en ese vapor. Solo puedo decir que eran espectaculares y la textura era perfecta. De diez.Segu&iacute; con un at&uacute;n de almadraba ali&ntilde;ado al estilo japo, con una emulsi&oacute;n sabrosa con base de soja pero que deb&iacute;a llevar m&aacute;s ingredientes. El at&uacute;n era fant&aacute;stico, sabroso y se deshac&iacute;a en la boca. Y el ali&ntilde;o le daba un toque de potencia pero sin la agresividad de la soja. Platazo.Y de plato principal me recomendaron unos chipirones con huevos. No me esperaba el resultado final del plato. Chipirones muy peque&ntilde;itos y tiernos, con unos toques de salsa y que, una vez meclados con la salsa y el huevo, resultaba un plato sabros&iacute;simo y meloso. Sorprendente y para volver a pedir. Y abundante, por cierto.Nunca tomo postre pero viendo el nivel de cocina que tienen me lanz&eacute; de cabeza a por uno. Y nuevamente la recomendaci&oacute;n fue un acierto. Un cremoso de queso. En una tartaleta muy fina, un cremoso ligero y untuoso, con unas laminas de manzana asada y un toque de caramelo. No era ni pesado ni dulz&oacute;n sino que ten&iacute;a much&iacute;simo equilibrio. Ven&iacute;a acompa&ntilde;ado de un helado de vainilla que, para mi, no estaba a la altura del postre. Pero todo junto era una delicia.El precio, ajustado y m&aacute;s que razonable para ese nivel de cocina. Desde luego, todo un descubrimiento.

I couldn&#39;t expect that gastronomic level at a golf club restaurant, but when asked the secret was revealed: behind that kitchen there&#39;s a Michelin star, Jose Alvarez, The restaurant La Costa de El Ejido. I was advised by the master, a charming guy called Moses, and did not disappoint his choice. I started with a spectacular quisquill, which served me in a stone container that, by no means, placed above a ship with sea water so that the quisquills were made in that steam. I could only say they were spectacular and the texture was perfect. The tuna was fantastic, tasteful and was disguised in the mouth. And the dressing gave him a touch of power but without the aggressiveness of soybean. Silver. And the main meal recommended me some chips with eggs. I didn&#39;t expect the final result of the meal. The hotel was very comfortable and very comfortable, and the hotel was very comfortable and very comfortable. And abundant, by the way. I never take a bag but seeing the level of kitchen you have I threw my head to one. And again the recommendation was a good one. A cheese cream. The hotel was very comfortable and very comfortable, and the hotel was very comfortable and very comfortable. It was accompanied by a vanilla ice cream that, for me, was not at the height of the potter. But all together was a delicious.The price, adjusted and more than reasonable for that level of kitchen. Of course, all a discovery.

Restaurante Club Playa Serena

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