Nine very different hangouts are housed here, and when you see the sprawling space it all makes sense.

Cala Bassa Beach Club, is a hidden yet sprawling beach with 250m of soft sand and turquoise sea. Protected junipers shade four restaurants and exclusive Taittinger Lounge. There is also the CBbC Beach Boy, service boats, massage, water sports and a permanent DJ.

Find the CBbC Restaurant that offers an incredible gastronomic fusion menu, set in tranquil surroundings, with lanterns hanging from the trees with a great variety of dishes all made with fresh products from Ibiza island. If U prefer Mediterranean and Ibizan food, it's the CBbC Chiringo in the shades of the junipers. Also find the CBbC Sushi where the experienced sushi chefs prepared the famous spicy Sushi (a tempting combination of tempura, salmon, prawns, roe and surimi), hot sushi. But if U are the type of person for whom a trip to the beach isn't complete without a sandwich, pizza, a burger or a hot dog, U will be able to do find them on the sunny terrace of CBbC Snack.

Go to relaxed in the different spaces that Cala Bassa have design. At The Beach Boy enjoy food on the beach, at The Taittinger Lounge find the sunshine with beach views and shaded relaxation in a natural environment at the forest, or enjoy a well-chilled beer, or mixed cocktails at The Coronita Lounge or The Area Damm.

There is a lot to do in just one place. 

Ideal For

Relaxing in a picturesque grove of junipers

Favorite Room

Taittinger Lounge VIP area is the perfect place to find the duality between sun with views to the beach and relaxation in shade with a natural environment in the forest and eat food from CBbC Restaurant, CBbC Sushi or Gourmet Corner, and a wide range of cocktails, drinks and Champagne.

Signature Dishes

Crispy creamy croquets filled with Iberico ham; roasted octopus and ‘chop suey’ of garden vegetables with crispy “pancetta”; grilled Ibizan king prawns seasoned with maldon salt & crispy potatoes, red peppers and garlic portion; hidden yolk truffled eggs with iberian ham & french fries; sea cucumber with parsley pesto, salicornia and lamb‘s lettuce; scallops with wasabi mayonnaise and samphire.