Extras are paid and more if the guest enjoyed the experience. A long afternoon then into evening at Marina Beach Club Valencia showcases Las Arenas beach as a premier entertainment hub where sun, gastronomy, music, and refined drinks converge for an unforgettable scene.
When the heat rises, the team serves more than six hundred guests daily, according to Chef Quique Barella. On the beach terrace, this exclusive club presents a tempting lineup of rice dishes and a signature feature: the grilled txuleta from Burgos, aged for thirty days with sirloin and cow fat, a robust pairing with the seaside ambiance.
Rice takes center stage, sourced from J. Sendra, a renowned producer of round-grain varieties in the region. Nestled near the Valencia Albufera Natural Park, the dish achieves a creamy texture that allows every flavor note to shine, priced at twenty-six euros. The setting — Marina district within the Marina Beach Club complex — has welcomed a renaissance under the guidance of one of Terrreta’s most esteemed chefs, returning after visits to notable gastronomic temples such as Quique Barella, El Celler de Can Roca, Ca Sento, and Café de Oriente.
Marina Beach Club is owned by hospitality entrepreneur Antonio Calero. It stands as the only entertainment and dining area globally that lets guests sunbathe in a hammock at noon, spanning more than five thousand square meters. Visitors can dine at two restaurants, lounge on the terrace in the afternoon, and cap the night dancing to contemporary DJs on the club’s vibrant floors.
Marina Restaurante’s standout dish remains rice, with the culinary team consulting brass master Juan Carlos Galvis to craft the best rendition. The goal is to honor the classic form while exploring inventive twists that elevate the dish without losing its core identity.
Fideuá and dry rice
On the menu, dry rice specialties include the classic Valencian paella along with vegetarian twists and black rice variations. Additions such as senyoret, duck with mushrooms, lobster, and aged txuleta expand the palette, while creamy rice preparations, vegetable specialties, free-range chicken, and seafood options offer broad appeal.
Fideuá presents two options: fish and seafood from Gandía accompanied by boletus and fouagras. For guests seeking a fixed tasting experience, the restaurant offers a menu that includes a starter, a main course, and dessert or coffee for nineteen point ninety euros at midday from Tuesday to Thursday.
The restaurant’s wine cellar features an eye-catching vertical glass display and houses more than one hundred sixty-five national and international selections. It offers a thoughtful representation of wines from the Valencian Community and beyond, reflecting a careful curation that complements the dish profiles on offer.