Do you know how the day begins at Hoteles Servigroup? With fresh produce! For more than twenty years, every morning a lorry sets off from the heart of Villajoyosa (Alicante), delivering to all the hotels in the chain the finest fruit and vegetables, freshly harvested from our own estate, El Clot.
The secret to offering a top-level gastronomic experience lies in taking care of every detail in our kitchens, including the origin of our ingredients. That’s why at Hoteles Servigroup we work with the best local suppliers in each of our destinations, while also managing more than 10 hectares of land and 14,000 square metres of greenhouses, just minutes from Benidorm and very close to the sea. Here, we grow seasonal fruit and vegetables, as well as olives used to produce our own extra virgin olive oil.
This is a true commitment to the quality of our buffets, as well as an effort to preserve traditional agriculture and promote sustainability in our kitchens. And that dedication truly pays off!
For several years now, Servigroup Hotels has collaborated with the Farm to Fork programme, part of the European Union’s Green Deal strategy. It is one of the EU’s most significant commitments, driven by its member states to advance sustainability and protect the continent’s ecosystems.
The programme highlights the importance of preserving traditional and local (zero-kilometre) agriculture, which respects the ecosystem by reducing the environmental footprint compared to imported goods. It also acts as a driving force for communities, which both produce and consume the food they grow — resulting in higher-quality produce.
At Servigroup Hotels, we are fully committed to this approach. For this reason, a large proportion of the fruit and vegetables available in our buffets come directly from Finca El Clot, allowing us to serve produce harvested that very morning or the day before. A luxury that might seem reserved for Michelin-starred restaurants or exclusive boutique hotels, but one that we proudly extend to all our establishments.
It’s not just about achieving the best flavour and the healthiest ingredients, but also about respecting our destinations and their natural surroundings, so they can be enjoyed for generations to come. That is what sustainability means at Hoteles Servigroup.
Last Tuesday, a group of more than fifty students from Spain and Slovenia visited Finca El Clot to experience our way of working first-hand, accompanied by the Antonio Serna Serna Secondary School from Albatera (Alicante).
The day began among orange trees, where students took part in sorting the fruit by size. They also witnessed the harvesting of the last artichokes of the season and helped plant summer vegetables such as aubergines, courgettes and tomatoes, which will bring colour to our buffets in the coming months.
The visit concluded in Benidorm, at the Servigroup Torre Dorada Hotel, where students enjoyed an excellent buffet and saw how the produce from the farm is reflected in every dish.
For this special lunch, the hotel’s chefs prepared a wide range of recipes featuring products from Finca El Clot, including outstanding paellas made with pork, artichokes, broad beans, green beans and other fresh vegetables. Delicious!
At Hoteles Servigroup, we are proud to take part in international initiatives such as the Farm to Fork programme. All that remains is to invite you to enjoy our hotels — we are confident we’ll win you over through your taste buds. See you soon!
Do you want to know the most beautiful town in the province of Alicante? If you travel to Benidorm, you will have no excuse to miss it. And it is that less than half an hour from your hotel you can enjoy this little corner of unsurpassed beauty: Guadalest.
The picturesque old town full of attractive museums, a beautiful castle and a spectacular reservoir surrounded by unspoiled nature are just some of the reasons why it will steal your heart. An immense lake with turquoise waters ideal for walking and even taking a bath.
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