Roda Golf's New Clubhouse Menu: Spring 2026 Dining Revealed

Right, so I finally dragged myself away from the back nine long enough to actually sit down and eat at the Roda Golf clubhouse this week. Not just a quick coffee before teeing off, I mean a proper lunch. And I have to say, the spring refresh they've done to the menu is worth talking about.

I've been playing Roda for years. I know which table gets the best afternoon shade on the terrace. I know the barman pours a generous measure. And I know that the food, for a while there, was a bit... safe. Your burger, your club sandwich, your Caesar salad. Fine, but nothing that made you call your mates about it. That's changed this spring, and I think it's worth knowing what to actually order before you go in blind.

What They've Actually Updated

The kitchen team has leaned into Murcian produce properly this time. That's the big shift. Instead of a generic Mediterranean menu that could be anywhere from Marbella to Mallorca, there's a genuine effort to put the region on the plate.

The standout addition is a rotating daily special built around whatever's fresh from the Murcian huerta that week. When I was in on Thursday, that meant a slow-cooked rabbit with romesco and roasted peppers. Not exactly what you'd call a post-round snack, but it was genuinely excellent and about half what you'd pay for something similar in Cartagena. In spring the huerta is at its best, so right now you're getting artichokes, broad beans, fresh tomatoes that actually taste like tomatoes. The kitchen knows what to do with them.

They've also added a proper tapas section to the bar menu. Not a token gesture, a real one. Six or seven plates that change seasonally. The croquetas are made in-house, which shouldn't be a revelation but apparently still is at golf clubhouses. The Iberian ham board is put together properly with good bread and proper olive oil, not the sad drizzle you often get. If you're just stopping in after nine holes and don't want a full sit-down, this is genuinely the move.

For those of you who plan longer trips and want the full picture of what's around, the Mar Menor area has no shortage of great eating options, but honestly the upgraded clubhouse now holds its own alongside a lot of the local restaurants in Los Alcazares and Santiago de la Ribera.

The Insider Order (According to Me)

Skip the menu and just go straight for a few things I'd steer you towards. The arroz caldoso is on at weekends only, and it's worth planning your round around it. Loose, brothy rice with seafood, the kind that takes the kitchen forty-five minutes to make properly. They're only doing a limited number of portions and by half one it's usually gone. Go early or book ahead if you can, because this is proper Murcian cooking, not a tourist-friendly approximation of it.

Midweek, the daily menú del día runs at a very reasonable price and includes a starter, main, dessert, bread, and a drink. This is the locals' secret at pretty much every restaurant across the region, but at Roda specifically it's worth knowing they do a two-course version too if you don't want the full three. Just ask at the bar.

The dessert situation has also improved. There's a tarta de Santiago that appears to have been made that day rather than delivered from somewhere. And if you're after something lighter, the fresh fruit with local honey is exactly what it needs to be after a hot round in April.

One thing I'll say: if you're staying in holiday rentals near Roda Golf, it's worth noting the clubhouse does takeaway orders now on certain items. The croquetas travel well. This is not officially advertised, so just ask nicely.

Timings, Terraces, and What to Avoid

The terrace is the place to be in April. It's not roasting yet, there's usually a decent breeze off the course, and the views towards the back fairways are genuinely lovely at lunchtime. By June and July it'll be too hot to sit outside comfortably until after seven in the evening, so right now is the sweet spot.

Kitchen service runs from about twelve until three, then reopens in the evening. Don't show up at half three expecting a full lunch, they're Spanish in their approach to service hours and I say that as a compliment. The siesta rhythm exists for good reasons. If you want food between rounds or post-afternoon nine, head to the bar for tapas, they'll sort you out.

What to avoid? The house wine by the glass is fine but nothing special. They've got a decent Jumilla red on the list by the bottle that's actually worth having. Jumilla is just up the road from us here in Murcia and its monastrell grapes produce wines that are much better than their reputation abroad suggests. The clubhouse has quietly started stocking a couple of the better small producers. Worth asking what they've got in.

There are some excellent golf outings that naturally end with a long lunch here, and if you want to plan a multi-course trip around the region, the golf courses near Mar Menor give you plenty of options to build a proper golfing week around. Roda's course and clubhouse together make a strong case for it being your base.

A Small Note on Booking

The clubhouse dining room fills up on weekends, particularly with the increase in visitors now the spring season is properly underway. If you're planning a group lunch, especially anything over six people, ring ahead. The staff are helpful and they'll accommodate you, but don't just turn up with eight hungry golfers and expect immediate service. That applies everywhere round here, not just Roda.

For bigger groups or anyone wanting to arrange something a bit more special, the Roda Golf team are easy to reach and will help sort logistics for larger bookings or event dining.

All in all, the spring 2026 menu is a proper step forward. It's not reinventing anything, but it's got good ingredients, honest cooking, and it's finally doing justice to the region it sits in. For those of us who play here regularly, that matters. The clubhouse should feel like a place worth ending up, not just a place to refuel. Right now, it does.