What could make La Finca Resort a true gastronomy destination?

By: January 30, 2020

The Spanish destination La Finca Resort has been undertaken an extensive renovation project. The resort has got a new management team consists of former La Manga Club management members:

  • Brendan Dwyer (General Manager),
  • Luke Murphy (Commercial Director) and
  • Ana Lopez (Marketing Director)

Their aim is to enhance the venue’s reputation as the very best golf resort in Costa Blanca.

La Finca Resort, Spain gastronomy offer

Thorough development work has been carried out at the resort, including a revamp of the five-star Hotel ( 120 guest rooms) and the opening of Jardines La Finca Restaurant, which serves the very finest in Mediterranean cuisine with a touch of designer style.

Two new restaurants and a winery will also be opened later this year as La Finca Resort builds upon its reputation as a true gastronomic hub:

  • Frijolino, a Mexican Italian hybrid restaurant is set to open in the summer, followed soon afterward by
  • Misto Grillhouse, while the Bodega La Finca winery will open its doors in autumn.

La Finca Resort was named recently ‘Spain’s Best Golf Hotel’ at the 2019 World Golf Awards.

The resort is also famous for its three prestigious golf courses: La Finca, Villamartín and Las Ramblas, each of which are currently in the second year of a three-year course enhancement project.

Villamartín opened in 1972 and hosted the European Tour’s Mediterranean Open in 1994, while Las Ramblas was opened in 1991 and La Finca has developed into a benchmark golf course in the province since opening in 1992.

La Finca Resort & the latest gastronomy trends

When a golf resort like the La Finca Resort wants to become a gastronomy destination or hub, I would like to see and find there beyond a wide range of eating options available at all time are:

  • Personalized experience & interactive dining: Resorts should strive to learn much more about the eating habits of their guests. The data come in from all angles. It would be a big mistake not to take advantage of the available guest data. A good example is Kajahu, a Hungarian startup company that utilizes the latest technologies to simplify food ordering and enhance the joy of dining together.
  • Sourcing from producers whose practices are humane, ethical, and designed to regenerate the soil and encourage biodiversity in order to sequester carbon
  • The focus should be on health, mindful eating (e.g. nutrition!), sustainable foods and lifestyles, and fitness. Sustainable cooking and sourcing should be the standard and not the add-on. This is also true regarding wellness services!
  • As multigenerational golf holidays are gaining momentum (see La Reserva Club Sotogrande, Pine Cliffs Resort, Terre Blanche Spa Golf Resort, etc. ), I would pay attention to family-style dining and add grandparent food to the menu. It is a good way to create memorable and meaningful moments for our guests that they will remember for a long time.
Sleeping quality vs Customer experience

In this article, I tried to focus on the gastronomy dimension of La Finca Resort, but I cannot avoid not highlighting the importance of sleeping quality and its contribution to customer experience.

I am expecting that this area of wellness will gain momentum in the near future. J.D. Power says quality sleep is among the biggest drivers of customer satisfaction.

The AccorHotels’ Pullman Hotel had a pilot project with Rythm (an award-winning neurotechnology company) in 2018.

They tested Rythm’s Dreem. It is the 1st-ever active sleep solution, clinically proven to enhance your sleep quality.

According to AccorHotel’s “It’s a wellness world” study quiet and relaxation is the 2nd most important expectation during a holiday.