On 10 April 2025 Marina Origins reopens its doors to create an innovative gastronomic space.
In 1979 Viviana Deckx Ceulemans and Guy Le Metayer founded Restaurante La Marina, specialised in French cuisine. The couple laid the foundations of the resort, beginning with the creation of this restaurant, based on fine gastronomy with its French and Belgian roots. Effort, the warmth of hospitality, product quality and culinary alchemy made it possible to become a benchmark place in the area.
It is important to know where we come from in order to stay on the right course. So with those foundations, the foundations of cuisine and hospitality, the rest of the family has continued working.
The reopening of Marina Origins is further proof of that evolution, of our commitment to offering the best. Marina Origins is reborn with the intention of being much more than a restaurant; we want to be the place where you taste the authentic flavours of our land, where every dish tells a story, where special moments are shared around a table.
Samay Group, the Samay family is committed to a different concept both in the physical structure and in the style itself. Marina Origins is structured with a three-level layout offering diverse experiences on each of them.
Thus, its ground floor is reserved as the main dining area, which will be completed with its area for viewing sporting events and bar. Its second floor will continue to feature a large outdoor terrace with a relaxed atmosphere, views and its nightclub. In the basement, the indoor children’s play area has also been renovated, now directly connected to the main lounge.
Origins is the place where every member of the family, regardless of age, can enjoy a specific area for their fun. While the whole family is eating and family and friends finish their meal, the little ones can enjoy the ball park and games room, and they can also enjoy the outdoor areas and the fair.
In addition to everyday use, the entire building is conceived as a space for the hosting of events and celebrations. Each of the spaces has an independent bar, which will facilitate the organisation of private events and sessions with DJs, enhancing its leisure and entertainment offering.
In addition, the project is completed with a culinary proposal where versatility is the key ingredient, featuring a single menu that brings together different menu versions. The menu will maintain the essence of Mediterranean cuisine reinterpreted by our Chefs: Ana María Navarro Moreno and Andrés Martínez Rincón. Combined with snacks, including “lighter and more creative” options. Added to this is a special menu for events, designed for celebrations and social or corporate gatherings. With differentiated proposals to accompany the cocktail offering.
The overall gastronomic proposal is based on quality produce, honest flavours and surprising combinations, with an innovative presentation designed for sharing. There is no shortage of dishes based on the grill, rice dishes, and products from the sea and the orchard as leading elements in an offering that connects with tradition but with a current and creative perspective.
This central proposal is strengthened by another indispensable component to complete the circle of a venue with the ambition of becoming a must-visit reference point: the cocktail offering.
We have a menu specifically designed to accompany the culinary experience and enhance the social atmosphere of the space. This menu combines reinterpreted classic cocktails, signature creations and alcohol-free options, maintaining a key balance between sophistication and accessibility.
All of this under the direction of Fabián Ayala Rodríguez and his team: Ronald Peña Barco and Francisco Manuel Ocaña Moreno.