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"Great cheap bar, lovely food with occasional fine dining by a Michelin star chef Great acts on Bowling for professionals and days where anyone can hire equipment and try bowling themselves Great, friendly club"
Teléfono: (+34)966717028
Dirección: Calle El Abedul 1, 03170, Rojales, Spain
Ciudad: Rojales
Sitio Web: https://www.www.facebook.com/theclubquesada
Lunes: 09:30 -23:00
Martes: 09:30 -23:00
Miércoles: 09:30 -23:00
Jueves: 09:30 -23:00
Viernes: 09:30 -23:00
Sábado: 09:30 -23:00
Domingo: 09:30 -23:00
Platos: 16
Comodidades: 9
Categorías: 5
Reseñas: 569
What an awful meal ! 45 line dancers came for a meal and social. Although ordering previously the staff had no idea what was ordered and a friend had to go round checking what everyone wanted. We were there for over an hour before our Luke warm food was served. Ribs , which were good came with boiled potatoes and salad ? What an odd combination, only ate the ribs. For desert which took about 40 minutes to reach us I had ordered banoffi pie , what recieved was a lump of crust and a slop of watery custard , a few slices of banana and loads of whippy cream, the whole thing looked like a child of 10 had made it and was sickly sweet. This 2 course meal cost 12 € no drink included. Can’t believe t...
My wife and I were visiting her father and his wife in Quesada and they wanted to go for Sunday Lunch. We wanted to stay by the pool and not eat but decided to not cause a fuss and go along with their wishes. We were glad we did. A spotlessly clean bar and restaurant with all the necessary sanitising equipment and gels in place. Great AC. Excellent carvery with Beef, Turkey and Pork plus all the trimmings including a delicious Cauliflower Cheese. Only two people at the Carvery at a time and everyone needed to sanitise before approaching the carvery. Excellent. The food was delicious and the service friendly with a smile.
Sunday Carvery at the Club. We went twice with my in-laws. Cool restaurant in the sweltering heat. Excellent service. Wonderful choice of beef, turkey and pork. Generous portions. Talked to the chef and it transpired he trained at the Old Government House in Guernsey (where we live) and I said you could tell from the high standard of food he was producing.
