Cala Bandida: A Concept Designed to Enjoy the Mediterranean
The idea of opening a restaurant had long been on the minds of these three friends, who had always dreamed of it despite having no previous experience in the industry. “We imagined setting up a terrace with music, accompanied by Mediterranean cuisine,” says Lucas Gisbert.
The restaurant project they embarked on stemmed from a clear philosophy, which the interviewee explains: “We want to make our customers feel like they are on vacation, enjoying a great experience in privileged, comfortable, and high-quality locations, with Mediterranean cuisine available at any time of day with our non-stop kitchen service.”
The reason they chose a concept with such specific characteristics is that all three of them are from Jávea and are intimately familiar with the Mediterranean essence. Their intention was to convey in their establishments the privilege of living in that area. “We believed it was important to enhance that essence, and we have tried to reflect it in each of our restaurants,” adds Lucas Gisbert.
Grupo Cala Bandida Has 4 Locations and a Production Kitchen
Currently, Cala Bandida operates four restaurants and has a permanent staff of over 100 people, which can exceed 200 employees during peak season. Their first restaurant, Cala Bandida, opened in Jávea in 2013, and a few years later, they launched their first production kitchen, where they prepare their dishes. “At Obrador de Gata, we prepare everything to ensure that the quality of our product is always up to standard,” highlights the group’s co-founder.
In 2020, they opened a new location called La Bandideta, located on Granadella Beach. Despite the challenges brought by the pandemic, they opened Villa Bandida in Alicante a year later.
Their most recent opening, in 2024, has been particularly special for the group as it marked their arrival in Madrid. Lucas Gisbert explains, “This year, we decided to partner with the Ovejero Family in Madrid at Finca Bandida. After a few months of seeing our concept resonate with customers, we are very focused on reaching the wider Madrid audience.”
Long-Awaited Arrival in Madrid
Delving into this important milestone, Lucas Gisbert shares that it all started with a call from their partners, who lived near La Finca Grand Café and were familiar with the project and the need to bring high-quality gastronomic concepts to the area.
“La Finca Grand Café is a very ambitious project that has attracted major restaurant brands from Madrid. We are currently navigating the spring and summer months and are very pleased with the reception of our project, which grows week by week. Finca Bandida is becoming the go-to terrace for enjoying rice dishes in Madrid, having drinks in the afternoon, or dining peacefully by the water,” says Lucas Gisbert.
Thanks to Finca Bandida, diners can experience Jávea without leaving Madrid, and that is one of the unique values this concept brings. Their entry into the capital has been a challenge, but it has come about organically, much like their overall growth. “I believe our evolution over these 11 years has been quite orderly in terms of timing. We needed a few years of learning before deciding to open another location, and we gained strength with our production kitchen, which later made it easier to open other locations as it allows us to execute the same dishes across all our restaurants.”
The dishes are mostly made with ingredients from local suppliers. The menu offered at their restaurants is extensive, ranging from breakfasts to lunches/dinners, snacks, and drinks, “always emphasizing our Mediterranean culture, which obviously includes international influences when our customers demand it,” clarifies Lucas Gisbert.
Facing Competition by Focusing on Customer Care
Adapting to the customer has been key for the group in growing and overcoming high competition. “In each location, the competition is always different, but rather than confronting it, we try to adapt to what the customer needs and demands: that is always our biggest challenge,” says the interviewee.
Additionally, the group’s co-founder believes that understanding the customer has been their greatest lesson over the past 11 years. According to Lucas Gisbert, “We’ve learned how to adapt to them at all times since what worked two years ago may no longer be relevant.”
One way they have adapted to customers is by observing their new consumption habits. As a result, they have invested in enhancing the digital experience at their restaurants. For example, at La Bandideta, they have implemented digital kiosks for managing take-away orders, allowing customers to order their food without waiting.
Big Future Plans for the La Bandideta Concept
It’s worth noting that the group has high hopes for the future of the La Bandideta concept. “We are very clear that the La Bandideta concept has many potential locations where it could be opened. It’s a highly scalable business that appeals to everyone, so we have our sights set on growing this concept,” assures Lucas Gisbert.
Furthermore, the group is currently focused on increasing the recognition of Villa Bandida and Finca Bandida, their two most recent projects, within the current restaurant industry.
