Chef Frank Camorra's coastal iteration of his Spanish diner, MoVida, will open on the ground floor of the Lorne Hotel this Friday.

It follows a successful four-day pop-up Camorra ran at the Lorne Hotel in January. This time, however, it's there to stay.

"I'm from Geelong," says Camorra, "so I know the area really well. I've always loved Lorne, I think it's one of the most beautiful coastal areas in Australia. It's busy enough to be able to support some good restaurants, so I think it's a really good opportunity."

MoVida Lorne is split into three sections – a bar, a dining room with capacity for about 100, and the Alimentaria Deli. The deli will act as a store, selling wine and produce from the likes of Meatsmith and Savour and Grace. Eventually, take-home paellas and other pre-made meals will be available to buy.

Kane Voukon, who was head chef at MoVida Aqui and is also a Barwon Heads local, is heading the MoVida Lorne kitchen. While still Spanish in focus, the menu will reflect the restaurant's seaside location in dishes such as pickled Spring Bay mussels and grilled Apollo Bay octopus. There will also be daily specials that focus on "seafood, simply cooked", says Camorra.

For drinks, there's a strong selection of Australian, Spanish and wider European wines, including some that have seen some skin contact, a few sherries and vermouths, and a short list of refreshing, beachy cocktails.

Open daily, noon-late during summer (winter hours may change).

176 Mountjoy Parade, Lorne, movida.com.au/lorne