Best Fine Dining Restaurants in Marbella (2026):

Where it is: a converted cortijo opposite the Parque de los Enamorados. It moved from the Old Town in 2024, and many guides still list the old address. At the move it had a main room for 18, a private room for 12, a terrace champagne bar and two cellars.

The kitchen: Cachinero is from Toledo and won Michelin’s Young Chef award in 2022. The cooking goes back to classic Andalusian recipes and reworks them with precision. Marcos Granda, the sommelier behind Skina, runs the wine.

What to order: there are three formats. The à la carte is five courses and lunch only, at €295 or €349 with pairing. The Evolution menu is €349, or €499 with pairing. The Grand Crú is €599 and built around wine and champagne.

Seasonality: the terrace champagne bar is best in spring and autumn; the main room runs year-round.

The kitchen: it’s from the same group as Skina. Manuel de Bedoya runs the sushi counter, and Alberto Igeño runs the hot kitchen and pastry. Both came from Skina. The sushi rice sets the rhythm of the menu, with hot and cold courses alternating through steaming and robata.

Seasonality: the counter runs year-round; the menu follows what the fish market is sending that week.

The kitchen: Giovanini is Argentine and builds his cooking around the liquid essence of an ingredient, using pure juices, concentrates and natural thickeners. The influences are European and Latin American. His wife, Pía Ninci, runs the wine and the floor. The kitchen opens onto the dining room, and the chef’s table seats four with dishes not served to other diners. An R&D space, InsIDe Messina, can also be booked.

Seasonality: the main room runs year-round; the chef’s table needs the longest lead time in August and over the December holidays.

The kitchen: Olivas is from Úbeda and opened BACK in 2016 after 14 years with Dani García. He runs it with Fabián Villar, with a glass-fronted kitchen at street level in the Edificio Fontanillo. The à la carte splits into “Our Classics” and “What is changing”, and the ten-course Entorno is the tasting menu. Salt-cured scallops with artichokes and prawn tartar with beer mustard have both appeared on the menu.

Seasonality: year-round; the glass-fronted room faces the street, so it’s livelier on warm evenings.

García closed his three-star restaurant on this site in 2019 and turned it into a charcoal-grill kitchen. The menu centres on Josper-grilled beef, Basque Txogitxu cuts, yakipinchos and a tableside Caesar. What to order: the DG steak for two.

Seasonality: the terrace is the draw in summer; the indoor room is the better call in winter.

It’s the Frantzén Group’s first Spanish restaurant, in the former Dorsia space, and the third Astoria after Stockholm and Singapore. The room is built around flambé trolleys and tableside service. The menu is a large à la carte with Nordic and Asian flavours, headlined by Toast Astoria: Baltic prawns and Norwegian king crab with wasabi aioli on sourdough. There’s a terrace, a dining room, a private room and indoor and outdoor bars.

Seasonality: the terrace runs in spring and summer; the indoor room and bars carry the winter months.

The original is in Nice, founded by Nicole Rubi and now run with her daughter Anne-Laure. The Marbella site has a signature bar and a pool area. What to order: sea bass fillet “Nicole style”, rigatoni with truffle, and the salt-crusted whole sea bass for two. Finish with the Colonel, a lemon sorbet with vodka.

Seasonality: the seafront terrace is a spring-and-summer room; the bar and indoor tables run year-round.

Opened May 2017 as the first Nobu in Spain, inside Puente Romano on the Golden Mile. The room carries the global Nobu signatures — Black Cod Miso, Yellowtail Jalapeño, tiradito — alongside a sushi counter and a terrace that becomes the main event in summer. It’s a global brand rather than a Marbella original, which is both the appeal and the limitation.

What to order: the signatures are the safe bet. Black Cod Miso and Yellowtail Jalapeño have been on the menu since launch, and the tiradito is the dish most worth trying if you’ve eaten at other Nobus.

Seasonality: the terrace is a summer room; the indoor dining room and sushi counter run year-round.