Cala Bassa Beach

Cala Bassa Beach Club – Where It All Started

By Julian Reineke

Ibiza doesn’t need an introduction. It’s one of those rare places that holds both extremes in perfect balance — raw hedonism and serene beauty. The island is a shapeshifter. It gives you what you’re looking for, whether that’s barefoot silence on a hidden cove or a high-octane day that stretches into sunrise. Somewhere between those worlds sits Cala Bassa Beach Club — a place that, for me, marks a personal and professional milestone.

CBbC is a massive operation, hosting over 1,500 guests daily, and yet it manages to maintain a relaxed charm. Whether you're lounging on a sunbed sipping cava sangria or enjoying a long lunch at your table, the experience is designed to feel effortless — even though behind the scenes, nothing about it is.

I spent two seasons working at Cala Bassa, and I can honestly say it was the spark that ignited my passion for hospitality. It was my first deep dive into the real engine of this industry. From procurement and HR to service flow, team training, kitchen dynamics, and front-of-house pressure — I had the chance to see almost every piece of the puzzle. And it wasn't always smooth, because few things in hospitality ever are. But it was real. And it was incredibly formative.

What struck me most is how invisible the chaos can be to the guest. A smooth service, a smile, a perfect plate of food — none of these are accidents. They are the result of hundreds of micro-decisions, fast adaptations, and an intense team effort.

If I had to name one takeaway from Cala Bassa, it’s this: hospitality is far more than service — it’s orchestration. It’s what happens when every moving part aligns toward one purpose: to make someone else’s moment feel seamless, even if yours isn't.

CBbC gave me my first taste of that magic — the energy, the responsibility, the beauty, and the imperfections. For that, I’ll always be grateful.