Traditional Marbella's dishes: what & where to eat

Traveling to Marbella is a pleasure for the senses. It is to be able to enjoy the warmth of the sun, feel the sand on your feet and the sea water, the smell of fried fish and enjoy the flavours of its gastronomy. Exploring Marbella in essence involves immersing yourself in its local culinary delights, so no visit is complete without savouring the most outstanding dishes of the city. Below, we show you the best Marbella's dishes so you can try them during your vacation and make them at your own home later as well.

The best dishes you must taste in Marbella

Spain offers an incredible mix of flavours, textures, and culinary influences. In the case of the south, Marbella stands out as one of the epicentres of Andalusian gastronomy. A sophisticated culture and proximity to the sea merge, making it a must-visit destination for food lovers. If you are thinking about what and where to eat in Marbella, you don't have to worry because, below, we show you its best dishes and restaurants. 

Ajoblanco

Ajoblanco is an exquisite cold soup originating in southern Spain that stands out as a culinary masterpiece, masterfully combining almonds and garlic. Considered by some to be the forerunner of famous Spanish cold soups such as gazpacho and salmorejo, its distinction is justified by the availability of ingredients before the discovery of America, unlike recipes that call for tomatoes. 

The preparation includes blanched almonds, dry white bread, garlic, sherry vinegar, sour and juicy apple, salt, cold water, ice cubes (if served immediately), extra virgin olive oil and, optionally, green grapes for garnish. 

The preparation process is simple but meticulous. The dry bread is mixed in a blender with cold water and vinegar, followed by almonds, apple and garlic to achieve a smooth consistency. The flavour has to be adjusted with salt. Also, the vinegar is crucial and must be served immediately, adding ice cubes to maintain freshness. While blending, slowly add the olive oil, adjusting the seasoning before refrigerating, time permitting. When serving, we recommend cutting the grapes into slices to add a refreshing and aesthetically pleasing touch to the dish. 

Espetos de Sardinas

The "espeto" is the manifestation of a unique gastronomic tradition derived from the verb "espetar". This act of threading the fish on a skewer to grill is more than a culinary technique; it is a ritual that has transcended generations since the nineteenth century, consolidating itself in festivities such as the moragas, where the nights on the beach are transformed into a symphony of flavours and aromas. 

The roots of espeto intertwine with the sand of the beaches of Malaga and the boats of the beach bars, creating a unique connection between the cuisine and the maritime environment. Its traditional method of preparation has become an icon of Easter, spring and summer celebrations, imbuing the air with the essence of the Spanish coast. 

The recipe of this traditional Marbella´s dish, known as "espetos", highlights the simplicity and quality of the fish, especially the sardines. The skewers, previously soaked in cold water to preserve their integrity in the heat, become the architects of this culinary ritual. A mixture of lemon zest, garlic, parsley, rosemary, olives and capers becomes the perfect accompaniment, bringing freshness and complexity of flavours. 

The sardines, threaded on skewers, find their home on the grill, where salt and olive oil enhance their natural flavour. This culinary act, enriched by its history and simplicity, is essential for those seeking to immerse themselves in the authentic coastal cuisine and beach celebrations of Spain. Thus, espeto is more than a dish; it is a legacy of flavours enjoyed in an enchanting setting of golden sands and sea breezes.

Fried Fish

In Spain's gastronomic epicentre, known for its veneration of seafood delicacies, the exquisite tapas dish, Andalusian fried fish, known by locals as pescaito frito, stands out. This delight, ubiquitous along Spain's picturesque coastline, takes centre stage in Seville's charming tapas bars. Rich in a variety of seafood, its simple yet extraordinary taste invites you to recreate the culinary experience at home in as little as 30 minutes. 

The recipe highlights the use of clean squid tubes, previously thawed cod filets and fresh anchovies, fried in the unmistakable virgin olive oil. The process begins with a careful seasoning of the seafood with flour and salt, followed by a batch frying that avoids agglomerations and ensures a sublime texture. The anchovies are browned for 90 seconds on each side, the cod is simmered for 4 minutes, and the squid rings, with their unmistakable softness, are browned in a 90-second dance on each side. 

The final dish is a masterpiece that is garnished with fresh lemon slices and freshly chopped parsley. This pescaito frito recipe is a tribute to the culinary richness of Andalusia. 

Prawns in pil pil sauce

Gambas al Pil Pil is one of the Marbella's dishes that has captivated the senses of people all over the world. It is a dish that makes you travel on a sensory level through authentic flavors and intoxicating aromas. This emblematic delicacy consists of peeled prawns, delicately cooked in a generous layer of olive oil that bubbles with the heady perfume of garlic, the intensity of hot peppers and the freshness of parsley. 

At the heart of this recipe, the harmonious trio of olive oil, garlic and shrimp intertwine in a dance of flavours. The choice of chili peppers adds an intriguing dimension: from the dried chili pepper, which is briefly seasoned in the oil before melting into the shrimp, to the possibility of adding fresh peppers, either in their whole form or sliced, occasionally enriched with ground paprika. 

The choice of fresh shrimp, preferably the smallest, adds a layer of complexity to the preparation, where dexterity and precision are key. In a brief half minute in the fervent olive oil, the shrimp transform from a crunchy texture to a chewy delight. 

The culinary ceremony begins with the meticulous task of finely chopping garlic and chili peppers, followed by generously seasoning them with salt and a touch of ground paprika. The cooking unfolds in a cast iron skillet or earthenware bowl. The visual and olfactory climax is reached when the shrimp, still effervescent, are crowned with the green freshness of parsley. The presentation in the center of the table, together with the crunch of fresh white bread, completes this gastronomic experience that pays homage to the culinary richness of Andalusia, transcending its borders to become a treasure on the menus of all Spanish restaurants. 

Boquerones

Boquerones, also known as fresh anchovies, or simply boquerones if they have been pickled or fried, are the culinary stars of the Andalusian coast. This delicious tapa is served easily on the table, being prepared in less than 15 minutes.

The preparation is a culinary ballet dance: the anchovies are gracefully dipped in seasoned flour, then dipped in an effervescent dance of olive oil to reach crisp perfection. A pinch of salt is sprinkled over them and, perhaps, a fleeting spritz of lemon juice to enhance the marine freshness. The ingredients are a pound of fresh whole anchovies, olive oil for frying, unbleached wheat flour, salt, lemon and a French baguette. 

The cleaning ritual involves the careful removal of heads and entrails, ensuring that the anchovies retain their freshness. While the oil is warming, the anchovies are dipped in a mixture of flour and salt, then slid into the hot pan. Each batch browns in just one minute per side, creating a delicious bite. 

After the anchovies are removed from the pan with a skimmer, they are placed on paper to absorb the excess oil, revealing their crispy splendour. The seasoning is expertly adjusted, and the dish is served with lemon wedges and slices of bread, creating a perfect culinary experience.

Gazpacho

Gazpacho, that iconic cold soup originating in Spain, is reinvented with a recipe that defies tradition, bringing an explosion of freshness and a spicy touch, ideal for sweltering summer days. The ingredients are: 6 juicy ripe tomatoes, red onion, cucumber, red or green bell pepper, celery, fresh parsley, scallions, garlic, tomato juice or canned crushed tomatoes, red wine vinegar, extra virgin olive oil, freshly squeezed lemon juice, sugar, salt and pepper. 

The preparation, as simple as it is captivating, involves mixing all these ingredients in a big bowl and using an immersion blender or blender to mix them until you achieve the desired consistency, either smooth and silky or with shards for those who appreciate texture. The crucial phase is to adjust the seasonings as needed with more salt, pepper or sugar, depending on individual tastes. 

Gazpacho, after its cooling period, becomes a culinary symphony that reaches its perfect point after several hours or an overnight rest, allowing the flavours to amalgamate the essences of this Marbella´s dish. This revitalizing dish presents itself as the perfect gastronomic choice to satiate palates in search of an authentic and refreshing experience in every spoonful. 

Malaga salad

In Malaga, potato salad takes on a unique twist, differing from the well-known "Ensaladilla Rusa". This Malaga version incorporates desalted cod, olives and oranges to the classic potato mixture. Although the combination of fish, oranges and potatoes may seem unusual, the result is delicious and refreshing, especially suitable for hot summer days. Preparation is simple and convenient, even allowing it to be made in advance. 

Ingredients include 300 g of desalted cod, 1 kg of peeled potatoes, 4 peeled and cut oranges, green olives to taste, 2 tablespoons of sherry vinegar, 4 hard-boiled eggs, 1 chopped onion, olive oil and salt. 

The process begins by soaking the cod for approximately 24 hours. After desalting it, it is dried and any remaining skin or bones are removed. Meanwhile, the potatoes are boiled in salted water and the eggs are boiled for 10 minutes. Once cooled, both the potatoes and the eggs are cut into pieces. 

In a large bowl, mix the potatoes, eggs, onion, orange slices, olives and cod. Season with olive oil, sherry vinegar and salt to taste. It is important to be careful with the salt, as the cod contributes its own salty flavor. This exquisite dish is an ideal choice to accompany with pescaíto frito (fried fish), thus making a typical Malaga lunch.

Are you wondering where to eat in Marbella?

There are countless options when it comes to eating in Marbella. So much so, that we encourage you to discover our hotels in Marbella because we recommend you to stay in the city for at least 3 days. We have selected three of the best restaurants in the city, although we recommend that you venture into the area of Marbella Old Town and let your senses take you to taste dishes in mysterious places. 

AFuego

In the heart of charming Marbella Old Town, AFuego stands out as a culinary nook offering an exceptional Mediterranean experience with a modern twist. Using only fresh ingredients, the restaurant creates irresistible dishes that delight the senses. The cozy ambiance and friendly staff make this restaurant the perfect setting for any occasion. 

With seating options both indoors and on the rooftop terrace, diners can enjoy their meal while taking in the beautiful views of Marbella Old Town. For those looking for a unique dining experience in Marbella, AFuego is a must-visit. 

La Tienda Casa Curro

Another gastronomic treasure in Marbella Old Town is La Tienda Casa Curro, a modern tapas restaurant that offers a unique culinary experience. Its menu features a creative selection of Spanish and international tapas, prepared with high-quality ingredients. In addition to the delicious food, the restaurant is known for its extensive wine cellar and carefully selected cheeses. 

Its cozy and elegant atmosphere makes it the ideal place for an evening with friends or a romantic dinner. The combination of excellent food, wine and ambiance makes La Tienda Casa Curro a must visit in Marbella Old Town. 

ZOZOI

In the picturesque streets of Marbella Old Town, ZOZOI presents itself as a contemporary restaurant that fuses Mediterranean and Asian gastronomy. With a focus on fresh seafood and seasonal ingredients, the restaurant offers a unique culinary experience. 

Its chic and modern ambiance, including an outdoor terrace, is the perfect setting to enjoy innovative dishes such as miso cod and beef tataki. Attentive service and culinary excellence have established ZOZOI as one of the city's top dining destinations. In short, it is a must stop for those looking to explore new and exciting culinary offerings. 

As you can see, most of Marbella´s dishes are relatively quick to prepare, and the result is simply spectacular. We recommend that you try as many dishes as you can while you are traveling and then choose your favourites and surprise your friends back home.