The newly and radically transformed Hotel Tamisa Golf in Mijas has been open for business for just 7 weeks, and Casimiro Rodríguez, the new director of Tamisa, invited the Euro Weekly News to take a private viewing of the luxury hotel and its facilities and also to chat about Iberian pork. The remodelling of the Tamisa is a significant departure from what was before. The 40-room hotel is now just 24, far more spacious and prepared to cater for the demands of a changing demographic in clientele visiting the Costa del Sol – something that had been lacking in the area of Las Lagunas de Mijas. Situated on the edge of MIjas Golf with spectacular views of the Sierra de Mijas, the concept now has much more focus on quality, luxury, and especially what Casimiro and his team are expert at – events. Even having only been open 7 weeks, the hotel has already celebrated its first wedding reception and is rapidly filling its available bookings with a year of happiest days for many couples, both inside the gorgeously remodelled events room and restaurant or on its poolside terraces and gardens set up for the perfect marriage. A jewel in the crown of the new Tamisa is the gloriously luxurious basement swimming pool fitted out with a serene and sophisticated spa with different rooms where expert therapists offer rejuvenating massages to restore balance and harmony. One of Tamisa’s unique selling points was the focus of the feedback from the happy couple first to celebrate their wedding at the hotel in 2025. What left its mark on all the guests was the food. In this particular case, the salchichón ibérico croquettes. Casimiro has brought the country’s best-known gastronomic treat specifically to Tamisa: the world’s best meats, especially Iberian pork. On its menus, Tamisa is showcasing the finest products of Extremadura and Castilla y León, their world-famous Iberian ham and pork, and incorporating them into the menu. It is truly a rarity to find Iberian meats of such quality like this outside of the areas where they are produced, no matter how much you spend. The restaurant has introduced the very best Iberian solomillo, the 5-hour slow-cooked crackling, and, in my opinion, even the best oxtail croquettes in the world. The new owners of Tamisa already own significant stakes in Joselito hams, as well as 5Js, two of the best brands of Iberian ham there are, and without the price tag normally associated with this level of delicacy. The new Tamisa has upped the ante and raised the standing of an area of the Costa del Sol that has long needed it. Tamisa Hotel Golf is on the Carretera de Coín, Mijas. Call 952 070 025, or email recepcion@hoteltamisa.com. Website.