Costa del Sol’s Max Beach reopens under new management and with a new menu this week

MAX BEACH, a club in Mijas Costa, is reopening its doors tomorrow (Thursday) after being taken on by a new management team.

The club, bar and restaurant has updated its food offering which is curated by Metro Grupo Executive Chef Lawrence Otterburn. He worked with new Head Chef Nick Hewman to develop the menu for the 2019 summer season.

The club said it offered the ‘ultimate summer experience’ to allow customers to take in the sun, have fun with their friends, enjoy delicious food and build beautiful memories.

“The new Max Beach will be the crown in Mijas Costa’s culinary and entertainment lifestyle,” the club said.

Its new menu is an international culinary offering featuring fresh salads, steaks, seafood and offer dishes.

The venue offers meals all day including breakfast made with fresh juices. There is also a pizza and sushi bar on its pool terrace.

Aaron Philip, the club’s resident DJ, is on hand daily to entertain and live acts also visit the venue.

The venue also features a 25-metre, salt water heated swimming pool which is available to all guests who reserve a bed to relax or to party. Towels are included, as are bottles of Moet champagne.

The pool terrace itself offers different options to suit customers’ needs, with everything from individual hamacas to VIP lounges for up to five people.

This weekend sees three guest performers take the stage on Friday, Saturday and Sunday. Friday features guitarist Felipe Madrid, Saturday saxophone player Leo Sax and Sunday fiddler Alex Medine.

Today’s opening comes as Max Fitness, a fitness centre at the venue, launches at the end of this month.

TO THE MAX: Costa del Sol beach club to open under new management

FacebookTwitterRedditWhatsAppTelegramLinkedInEmailCopy Link
Go Back
Written by

Joe Gerrard

Share your story with us by emailing [email protected], by calling +34 951 38 61 61 or by messaging our Facebook page


    Leave a comment

    Your email address will not be published. Required fields are marked *