Quique Barella’s first year in charge of Oliva Nova Beach & Golf Resort’s culinary activity has brought about a veritable transformation to the resort’s range of cuisine, which in just twelve months has seen a qualitative leap in both the variety and quality of its dishes.
Since he arrived in May 2024, Barella has left his hallmark on every one of the resort’s dining spaces. The impact has led to a complete overhaul of the menu with a firm commitment towards local produce, together with a professional team that has raised the bar on the dining experience.
More creative dishes, exquisite presentations and attention to detail has all made Oliva Nova Beach & Golf Resort an exemplary gastronomic destination.
One of Barella’s greatest achievements has been his ability to give each space its own character, from Wine&Tapas, which has expanded its range with new hot tapas and a revamped cocktail menu, to the Aura restaurant, which is undergoing a transformation towards signature cuisine, aiming to attract gourmets from the region.
By introducing local produce such as fish from the Dénia seafood market and seasonal vegetables, he has enhanced the restaurant’s Mediterranean identity, which has been enthusiastically received by both local and international visitors.
In his own words, the evolution of this space as well as the Golf Club “points the way where we are headed. In the club, for example, we have moved towards offering rice dishes with local produce, adding fresher starters to liven up the diners’ experience and rice dishes with a modern twist.”
As for Aura, this is his most personal project. It has now reopened with the idea for a range that is “more gastronomic, but with room for all types of diners. We know our advantage lies in being able to welcome gourmet visitors, international groups looking to discover new options, and even families staying at the resort, all in one place. And we want to be able to include all these types of diners with the menu.”
In fact, the chef underlines that this initiative will enable us to “hone the cuisine we want to showcase and, when the summer season is over, we can decide on our final direction based on both our experience and the requests we get from our guests.”
By introducing local produce such as fish from the Dénia fish market and seasonal vegetables, Barella has reinforced the cuisine’s Mediterranean character.
