Boho Club is set in one of the most desirable destinations in southern Europe, the town of Marbella. This boutique resort has succeeded in combining all that appeals to visitors used to luxury and top levels of comfort in its grounds on the famous Golden Mile, a 45-minute drive from Malaga International Airport and five minutes from the renowned nightlife of Puerto Banús.
The club has a bohemian and relaxed feel which flows through the different spaces. A hotel with 20 rooms and 10 bungalows, outdoor fitness area, wellness, swimming pools and varied fine dining spaces led by Chef Diego del Río, a previous Michelin-star winner. All are set in gardens with palm trees and large cacti where international art is on display.
The Boho Club boutique hotel is a perfect blend of local culture and the bohemian and cosmopolitan feel of Marbella. The Boho Garden, Boho Superior and Boho Suite rooms are arranged around different gardens and feature a balcony with pool or sea views. Their boho-chic décor, together with the colourful furnishings and fabrics, generate a warm and welcoming atmosphere.
The Boho Bungalows comprise a suite of rooms designed for comfort; these include a cosy living room, one or two bedrooms and a dressing room. Retro-chic style, modern furnishings and bright colours create an elegant and luxurious setting.
Guests have two exclusive swimming pools on hand to enjoy, an amazing outdoor fitness area and wellness packages as well as personalised treatments and massages. Yoga and outdoor meditation are activities that take place regularly at the resort in the shade of a large pergola in the garden. The expert Guest Assistant can also recommend interesting tours and trips.
Boho Club aims to be a feast of the senses for its guests. Executive Chef Diego del Río has imagined original experiences that go beyond a tasting menu. The aim is to surprise the customer and ensure they have an unforgettable dining experience. His current proposition at Boho Club centres on honest cuisine with a clear commitment to quality produce, in which diners find attractive and varied dishes such as ‘carabinero’ prawn croquettes with their tartar, octopus in tempura and ‘pipian’, corn soup with avocado ‘mojo verde’ and pickled vegetables, grilled poussin and sautéed vegetables or the lobster in cerviche ‘gyozas’. A wide variety of flavours added to fresh fish and choice grilled meats, with a range of sauces and accompaniments, make up his cuisine. Served in an eclectic and cosmopolitan atmosphere, with good music and surrounded by works of art, a meal here is a really special experience.