Benito Gómez has reduced the Phu Quoc brief to four bench nouns: fire, fish, rice, and stews. On 18 November 2026, those tools move to Long Beach, when Ocean Club by Benito Gómez opens at Regent Phu Quoc in Vietnam. Regenthotels.2
Regent Phu Quoc already sits on the MICHELIN 2026 Key List. The hotel has handed its beachfront restaurant to a chef whose work in Spain runs across two registers: Bardal, which holds two MICHELIN stars, and Tragatá, his tapas restaurant recognised by The MICHELIN Guide. The Vietnamese address is Regent Phu Quoc in Vietnam. Gómez’s work in Spain runs across Bardal and Tragatá.
Ocean Club by Benito Gómez will run daily from 10:00 to 22:00, with Saturday Rosé by the Sea listed from 4 P.M. to 6 P.M. For a chef whose cooking is described through product, consistency, precision, and attention to detail, those hours stretch the craft across twelve service hours (Regenthotels2).
Why Ocean Club by Benito Gómez Matters Now
The restaurant is the hotel’s reimagined beachfront restaurant, set on Long Beach, and its identity rests on how Gómez translates a Mediterranean discipline to Phu Quoc’s setting.
For Regent Phu Quoc, the opening places a chef with nearly three decades of work into the daily life of the property. Losada’s role matters because the hotel restaurant depends on the handoff between kitchen, floor, cellar, bar, and guest services. A chef can write the method; the general manager has to keep the room aligned to it at 10:00 in the morning, 16:00 during Rosé by the Sea, and 21:30 when a last table still wants wine, cocktails, and a plate to share.
Ocean Club by Benito Gómez will run daily from 10:00 to 22:00, with Saturday Rosé by the Sea listed from 4 P.M. to 6 P.M. A 10:00 to 22:00 beachfront program asks the kitchen to work across heat, light, pace, and guest intention. A late breakfast drinker, a lunch table in sun beds, a terrace table at dusk, and an evening reservation all ask for different pressure at the pass.
The Chef: Benito Gómez and the Ronda Lineage
Gómez comes to Phu Quoc through Ronda, Spain, where Bardal holds two MICHELIN stars. That credential is useful only if it leads back to what the chef actually does. In the Ocean Club brief, the operative nouns are fire, fish, rice, and stews. They are bench words. They point to heat control, stock work, grain texture, fish handling, seasoning, and timing.
Tragatá adds another part of the lineage. The tapas restaurant, recognised by The MICHELIN Guide, gives Gómez a second public station: food meant to be shared, passed, repeated, and eaten with less ceremony. Ocean Club is being built around sharing plates, day-to-night use, and a relaxed setting. Bardal’s precision and Tragatá’s sociability give the Phu Quoc kitchen a wider range.
Nearly three decades of cooking also changes the way a chef reads a new place. A younger chef often arrives with the need to prove a technique. Gómez arrives with a narrower, harder task: decide what to leave intact and what to adapt. The work is Mediterranean cuisine interpreted through the island’s ingredients and the Long Beach service rhythm.
That distinction will matter at the pass. Fire behaves differently when the room is open to the shore. Fish, rice, and stews change when the day’s pacing runs from sun beds to dinner tables. A twelve-hour service window puts pressure on mise en place, storage, prep order, and the consistency of the hands working under Gómez’s direction. Mise en place, storage, prep order, and the consistency of the hands working under Gómez’s direction shape the craft before a plate reaches the terrace.
Menu Direction and Mediterranean Philosophy
Gómez has been direct about the adaptation. “We didn't want to simply recreate Mediterranean cuisine but rather integrate our way of cooking to this setting.” said Benito Gómez.1 Ocean Club by Benito Gómez combines a method from his Andalusian roots with product from Phu Quoc.
The menu direction named so far keeps to broad craft categories rather than dish names: fish, rice, stews, fire, and food conceived for sharing. Fish asks for cold-chain attention, portioning, salt timing, and a clean finish over heat. Rice asks for stock, absorption, pan management, and a decision about texture. Stews ask the cook to build depth before service begins, then hold it without flattening it. Fire asks for judgment by hand and eye.
The day-to-night transition gives those categories separate registers. Lunch is described as fresh, unhurried, and attuned to the sea; evening brings more elaboration. In practice, that means the same kitchen has to cut two services from one philosophy. The daytime bench needs speed, and the evening pass needs composition. The risk in a beachfront Mediterranean restaurant is that the setting does the talking and the cooking follows. Gómez’s own language pushes the other way: understand the product, then cook it to the place.
Wine, cocktails, and pairings are part of the announced program, and Ocean Club lists Rosé by the Sea every Saturday from 4 P.M. to 6 P.M. That window is a small but useful clue. The restaurant is giving the late afternoon its own ritual, with the sea still in view and dinner service approaching. For the team, it is another station to hold with the same standards as the kitchen (Regenthotels2).
Long Beach, Regent Phu Quoc, and the Room Around the Pass
Ocean Club by Benito Gómez sits on Long Beach at Regent Phu Quoc, with an indoor dining room, adjoining lounge, beachfront terrace, and sun bed seating. BLINK Design Group designed the venue, connecting the dining room and lounge to the terrace so the restaurant can change with the day. The physical plan matters because Gómez’s food is being asked to move between table types, light levels, and guest postures.
A plate carried to a sun bed asks for a different logic than a plate carried to an indoor dining room. Glassware, cutlery, pacing, and heat all shift. A stew may sit comfortably at a dinner table; fish cooked over fire needs to arrive with its temperature intact; rice dishes need timing that respects the pan as much as the guest. These are service constraints, and the room either helps the kitchen meet them or works against it.
The announced atmosphere includes sunset rituals, live music across the terrace, wine tastings, curated events, and seasonal chef-led experiences through the year. Those elements can easily crowd a restaurant if the kitchen loses its center. Here, the named chef gives the program an anchor. The events give Gómez’s team repeated occasions to establish Ocean Club around a late-afternoon glass, a shared plate, and a dinner that carries the same product discipline into the evening.
Regent Phu Quoc’s MICHELIN 2026 Key List recognition gives the hotel a travel signal before the restaurant opens. Regent Phu Quoc’s MICHELIN 2026 Key List recognition may draw guests who follow hotel lists to the property. For Made By readers, the sharper question is what the kitchen adds once they arrive. The answer will be found in the prep that guests rarely see: how fish lands in the kitchen, how rice is held before the pan, how a stew is seasoned through the day, how the bar times a drink to a shared plate.
Booking Access and Practical Details for November 2026
Ocean Club by Benito Gómez opens on 18 November 2026 at Regent Phu Quoc on Long Beach, Phu Quoc, Vietnam. The restaurant lists daily hours from 10:00 to 22:00, a daytime casual dress code and an evening elegant dress code. Direct restaurant contact is listed as DINING.REGENTPQ@IHG.COM and +84 297 388 0000. Regent Phu Quoc lists +84 (0) 287 to 301 to 1800 and regent.phuquoc@ihg.com for hotel reservations and further information (Punchmedia3).
A Saturday 4 P.M. to 6 P.M. Rosé by the Sea slot has its own service rhythm. A lunch on the terrace will read Gómez’s Mediterranean approach through light and sea air; dinner will test the kitchen’s elaboration, pacing, and pairings.
Benito Gómez’s team will have to keep the product discipline of Bardal and the shared-table ease of Tragatá intact across a Vietnamese island service day.
