Bungalow 21 Opens on Marbella’s Golden Mile with Mediterranean Cuisine and Open-Fire Cooking

Marbella’s Golden Mile has welcomed a new summer dining destination designed for long, leisurely meals. Bungalow 21 has opened at Boho Club, the boutique hotel located between Marbella and Puerto Banús that combines contemporary luxury, nature and a distinctly bohemian spirit.

The new terrace is surrounded by gardens and overlooks the hotel’s swimming pool, creating an environment where lunch can naturally extend into a relaxed afternoon.

The culinary concept is led by Málaga-born chef Diego del Río, who has created a menu based on Mediterranean flavours, locally sourced produce and dishes prepared on the grill and over open flames.

Bungalow 21 is open from 12:00 noon until 7:00 p.m., with the kitchen serving food until 6:00 p.m.

A Terrace Designed for Slow, Relaxed Dining

Bungalow 21 aims to move away from the formality often associated with luxury restaurants and offer a warmer, more informal experience.

The space is designed to feel like the terrace of a friend’s private villa, combining elegance with a relaxed atmosphere where food and surroundings are equally important.

The gardens, swimming pool and interior design of Boho Club reinforce its connection with the Mediterranean lifestyle. The concept works equally well for a quiet lunch or a gathering with friends that continues well into the afternoon.

Rather than presenting itself as a conventional restaurant, Bungalow 21 is positioned as a summer meeting place in one of the Costa del Sol’s most exclusive areas.

Open-Fire Cooking Defines the Menu

The cuisine at Bungalow 21 focuses on seasonal ingredients, with the grill acting as one of the restaurant’s main distinguishing features.

Fire is used to enhance the natural flavours of fish, meat and vegetables, adding smoky notes without overpowering the quality of the produce.

Most dishes are designed for sharing, allowing guests to combine several starters, mains and side dishes during the same meal.

This approach creates a more relaxed and sociable dining experience, with diners able to explore different flavours and combinations around the table.

Bluefin Tuna, Steak Tartare and Grilled Avocado

The starters include bluefin tuna tartare served with sesame cream and citrus. The dish combines the richness of the fish with fresher, slightly acidic flavours.

Another option is steak tartare accompanied by toast made from homemade croissant, creating a contrast between the seasoned meat and the crisp, buttery texture of the bread.

Grilled avocado with feta cheese completes this part of the menu and reflects the importance of open-fire cooking even within the restaurant’s vegetable-based dishes.

These plates are designed to be placed at the centre of the table and shared before moving on to the main courses.

Vegetable Dishes with Mediterranean Flavours

Bungalow 21 also offers several options focused on vegetables and plant-based ingredients.

Grilled cauliflower is served with romesco sauce, watercress and a coconut béchamel with peanuts. The dish combines smoky flavours with Mediterranean ingredients and smoother, creamier elements.

Traditional hummus is accompanied by labneh, dates, pistachios and pomegranate, creating a balance of savoury, sweet and fresh flavours.

The menu also features salads prepared with locally sourced produce. One of the highlights combines tomatoes from the Sierra de Coín with burrata and basil.

Using nearby and seasonal ingredients strengthens the restaurant’s connection with the surrounding area and allows the menu to adapt throughout the year.

Fish and Meat Cooked Over the Flames

The grilled dishes form the heart of Bungalow 21’s culinary offering.

Seafood specialities include grilled octopus and salmon cooked over hot coals. Both dishes are intended to preserve the identity of the main ingredient while using fire to add texture and depth of flavour.

The meat selection includes coquelet marinated with citrus and honey, combining sweet and acidic notes before being placed on the grill.

Guests can also choose from selected cuts of beef, including aged ox entrecôte and grilled tenderloin.

These dishes can be paired with a selection of side dishes, following the sharing-style format that defines the restaurant’s dining experience.

Local Cuisine Led by Diego del Río

Bungalow 21’s culinary direction is in the hands of Diego del Río, a Málaga chef whose career has long been associated with ingredient-led cooking.

His approach begins with recognisable produce and techniques that respect its original character, avoiding unnecessary complexity and placing the quality of the ingredients at the centre of each dish.

Local and seasonal produce appears throughout the menu, from the salads and vegetables to the meat and fish.

This philosophy aims to connect the dining experience with Marbella’s landscape and climate through ingredients and flavours closely associated with the Mediterranean.

A New Summer Dining Destination in Marbella

The opening of Bungalow 21 expands the Golden Mile’s restaurant offering for the summer season.

Its setting inside Boho Club, beside the pool and surrounded by gardens, allows guests to combine dining, relaxation and outdoor living in a single location.

The terrace is aimed at those looking for a refined but informal experience, with dishes designed for sharing and a menu built around the character of the grill.

With this new opening, Marbella gains a space where Mediterranean food, local produce and the relaxed atmosphere of summer come together in a concept designed to be enjoyed slowly.

Opening hours: 12:00 noon to 7:00 p.m.
Kitchen hours: Until 6:00 p.m.
Location: Boho Club, Marbella’s Golden Mile
Chef: Diego del Río

Information source: La Opinión de Málaga