13 Finest Michelin Restaurants in Marbella: Local Expert Picks 2025
Marbella stands out as a culinary powerhouse with its impressive collection of Michelin-starred restaurants. The city now boasts four prestigious starred establishments, including two double-starred venues. Back’s recent addition to the 2024 Michelin Guide in November 2023 has further elevated the city’s gastronomic status.
The city’s finest establishments showcase Andalucía’s culinary excellence. Skina leads the pack with two stars, while Messina, Nintai, and Back each hold one star. These exceptional venues are part of a broader regional excellence that includes 27 Michelin-starred restaurants across Andalucía.
Special celebrations deserve extraordinary settings, and Marbella’s top 13 restaurants deliver unmatched dining experiences. This piece explores these culinary gems that have transformed Marbella into a world-class gastronomic destination.
Skina: Marbella’s Two-Michelin-Star Culinary Masterpiece
Image Source: Andalucia.com
Skina, a culinary gem among Marbella Michelin restaurants, sits quietly in Marbella’s historic center. The restaurant earned its second Michelin star in 2020 and provides a unique experience through Andalusian cuisine.
The Culinary Vision of Chef Mario Cachinero
Chef Mario Cachinero helped Skina achieve its second Michelin star when he was just 23 years old. Spain awarded him its first MICHELIN Young Chef Prize two years later. His culinary philosophy builds on “harmonies and contrasts” as he reimagines traditional Andalusian recipes with modern techniques. Premium ingredients define his cooking style – wild Galician fish, mountain olive oils from Jaén, and select cuts of meat improve each dish’s natural flavors.
Skina’s Signature Tasting Menus
The restaurant celebrates Andalusian haute cuisine through several distinct tasting experiences:
- Seasonal Menu: Fresh Mediterranean ingredients come straight from local gardens
- Grand Crú Menu: Exceptional dishes meet world-class wines like Champagne Perrier-Jouët, Vega Sicilia Único, and Château d’Yquem
- À la Carte Option: Guests can create their own gastronomic experience
Traditional Andalusian recipes, passed down through local homes for centuries, find new life through innovative techniques while respecting their roots.
Wine Pairing Excellence at Skina
Skina’s founder and sommelier, Marcos Granda, has built an impressive wine cellar with over 6,000 carefully selected bottles. His love for Champagne and Burgundy reflects in the collection. Rare vintages from small, local producers complement the seasonal Andalusian dishes perfectly.
Reservation Tips and Dining Experience
Skina serves only 8-10 diners at a time, making reservations absolutely necessary. The restaurant’s intimate setting allows exceptional individual-specific service and tableside presentations. Diners enjoy a calm, welcoming atmosphere with precise service and perfectly timed meals – exactly what you’d expect from a two-star establishment.
Back: David Olivas’s Innovative Michelin-Starred Cuisine
Image Source: www.backrestaurante.com
Back stands in the heart of Marbella near Parque de la Constitución and represents a culinary triumph among elite restaurants in Marbella Spain. The restaurant earned its coveted Michelin star in 2023 by delivering perfect balance between fine dining expertise and an approachable sense of fun and creativity.
Chef David Olivas’s Culinary Journey
Chef David Olivas comes from Úbeda in Jaén province. He became skilled at his craft while working with renowned chef Dani García for more than a decade. This rich experience helped promote his meticulous attention to detail and deep appreciation for Andalusian produce. His reputation grew as a free spirit in the kitchen, and he brings technical prowess and distinct personality to each creation.
Back’s Creative Tapas and Andalusian Influences
Back has grown substantially since opening in 2016. The restaurant’s original launch as a gastrobar led to a complete transformation that removed the bar, increased table spacing, and gave greater visibility to the kitchen. The culinary philosophy brings time-honored flavors into the present through creative-contemporary cooking that showcases the finest locally sourced ingredients.
The menu options include:
- À la Carte: Divided into “Our Classics…” featuring Back’s signature dishes and “What is changing…” highlighting seasonal state-of-the-art dishes
- Entorno Tasting Menu: A creative tribute to local cuisine with standout dishes like the groundbreaking beef tartare with consommé gelée and caviar
Olivas proves himself as one of Andalusia’s great chefs through dishes that exceed globalized cuisine. His smoked apple wood duck breast with pickled beets, anchovies and pistachios stands as a prime example.
The Wine Selection by Sommelier Fabián Villar
Fabián Villar joins Olivas as co-owner and brings impressive credentials to Back’s wine program. He won Best Young Sommelier of Andalucía in 2011 and was proclaimed Best Andalusian Sommelier three years later. The wine cellar and exceptional service under his guidance earned Back the Award for Best Service 2025 in SUR’s annual Quién es Quién guide recently.
Messina: Mediterranean Excellence with an Argentine Touch
Image Source: Messina Restaurante
Messina, established in 2003, brings to life Argentine chef Mauricio Giovanini and his wife Pía Ninci’s culinary vision. Their restaurant has kept its prestigious Michelin star since 2016, which helped lift Marbella’s fine dining scene to new heights.
Chef Mauricio Giovanini’s Culinary Philosophy
Giovanini’s success stems from his unique, non-conformist approach to cuisine. Though born in Argentina, he went beyond his cultural roots to create his own distinctive style. His cooking philosophy rests on a fascinating insight: flavors live mostly in food’s liquid essence. This discovery led him to develop signature techniques using pure juices, concentrates, and creams that are the foundations of his culinary concept. He managed to keep this approach while growing more interested in natural thickening agents to boost his creations.
Messina’s Innovative Tasting Menus
The restaurant has two carefully crafted tasting experiences:
- Tasting Menu: €140 per person (€210 with wine pairing)
- Messina Menu: €180 per person (€265 with wine pairing)
Each menu reflects Giovanini’s “less is more” philosophy. His minimalist creations use exceptional ingredients to deliver powerful flavors. Guests enjoy about 10 remarkable plates per meal. Popular dishes include marinated prawn with blue cheese mousse, scallops with lamb aspic, and squid “gazpachuelo”—a local recipe transformed into sublime elegance.
Seafood Specialties at Messina
Seafood stands out in Messina’s offerings. The kitchen’s mastery emphasizes dishes like Norway lobster with mushrooms and truffle, prepared right at your table. Giovanini loves working with unique fish varieties like Rubber-lip grunt, which he pairs with parsnip Vichyssoise and subtle sweet stock. This shows his dedication to challenging culinary boundaries while honoring Mediterranean traditions.
Making Reservations at Messina
Messina revealed an exciting addition in 2024—an open kitchen with “The Chef’s Table” that seats up to four guests. This special spot lets you watch Chef Giovanini prepare a unique tasting menu, sometimes featuring new experimental dishes. “InsIDe Messina,” the restaurant’s multi-purpose R&D space upstairs, gives guests a glimpse into the chef’s creative process behind his distinctive cuisine.
Nintai: Japanese Perfection in Marbella’s Old Town
Image Source: Restaurante Nintai
Nintai, a Japanese culinary sanctuary, stands proudly among Marbella’s Michelin restaurants in the historic Old Town. This one-star establishment came to life after renowned sommelier Marcos Granda’s transformative trip to Japan in late 2019. The culture’s reverence for exceptional ingredients deeply moved him.
Authentic Japanese Techniques with Mediterranean Ingredients
Traditional Japanese “itamae” cooking blends perfectly with premium seasonal Mediterranean produce at Nintai. The restaurant creates umami flavors through unique combinations that showcase both cultures. Each dish demonstrates careful attention to detail. The Mushimono course shows masterful steaming techniques while the Otsukuri preparation expresses expert handling of raw textures. Diners watch in amazement as chefs skillfully slice large cuts of tuna right before their eyes.
The Intimate 12-Seat Dining Experience
Pure lines and large windows create an atmosphere of complete serenity in this minimalist space. A 12-seat sushi bar lets guests observe the chefs’ precise movements as they craft each course. Nintai serves just a handful of diners per service, which will give a truly individual-specific experience. Guests can chat with the sushi masters while watching them craft each piece with extraordinary care.
Nintai’s Omakase Menu Highlights
A single ENSō tasting menu based on the Japanese “omakase” concept—literally meaning “trust the chef”—defines Nintai’s offerings. This style allows chefs to be spontaneously creative with seasonal ingredients and market availability. The menu goes beyond traditional Japanese fare with surprising desserts like yuzu and sake soufflé. The restaurant’s collection of sake ranks among Spain’s finest, perfectly paired with dishes to boost their complex flavors. Nintai asks guests to arrive on time since all diners enjoy their carefully arranged culinary experience together.
Leña Marbella: Dani García’s Tribute to Fire and Meat
Image Source: Grupo Dani García
The Puente Romano Hotel houses Leña, Dani García’s dream concept—a revolutionary steakhouse that earned the title of “Most Beautiful Restaurant in the World” at the 2021 Restaurant & Bar Design Awards.
The Concept Behind Leña
Fire stands at the heart of Leña, which goes beyond typical steakhouse conventions. García’s vision aims to “bring his recipes to everyone” through an exceptional grill house experience. His approach blends perfect craftsmanship with respectful cooking over hot embers. A cosmopolitan touch from his global travels adds another dimension. Leña celebrates the pure connection between quality ingredients and flame. This creates a distinctive dining experience that honors traditional techniques while welcoming new breakthroughs.
Signature Grilled Dishes
The menu features outstanding meat cuts prepared with precise detail:
- Old Cow Ribeye: Rich flavor comes from well-marbled meat where fat has seeped into the muscles
- Veal Porterhouse: A perfect mix of tenderloin and sirloin with a bone between them that adds flavor during cooking
- Veal Tomahawk: This bone-in ribeye delivers both dramatic presentation and juicy texture
Leña’s offerings extend beyond meat. The menu has chargrilled vegetables, dishes inspired by international cuisine, and yakipinchos (their take on Japanese yakitori). Guests can pick their own designer steak knife—a unique touch.
Leña’s Sophisticated Ambiance
Stone and wood create an aesthetic that stirs primitive, elemental feelings. The award-winning design uses natural materials with warm colors and rich textures that engage diners before their first bite. Subtle lighting boosts the refined atmosphere. Wood dominates the space, complemented by vibrant orange and black tones.
Reservation Guidelines
Tables stay available for two hours per sitting, with a 15-minute grace period. Groups of 5-10 guests who cancel within 24 hours (or 72 hours for larger parties) face a €50 charge per person. This amount converts to a gift card valid at any Grupo Dani García restaurant for one week. The restaurant serves lunch (13:00-16:30) and dinner (19:30-00:00) daily.
Ta-Kumi: Japanese-Mediterranean Fusion Excellence
Image Source: Tripadvisor
Ta-Kumi stands among the best restaurants in Marbella, Spain. The restaurant beautifully combines Japanese tradition with Mediterranean influences. Japanese chef Toshio Tsutsui and chef Álvaro Arbeloa joined forces to create this remarkable dining destination.
The Unique Culinary Vision at Ta-Kumi
The restaurant’s name “Ta-Kumi” reflects both chefs’ initials and translates to “master, elegance and craftsman” in Japanese. This dual meaning captures their shared vision perfectly. Arbeloa spent years learning from Tsutsui, whom he calls “a spiritual lodestar”. Their cooking philosophy blends traditional Japanese cuisine with modern Mediterranean touches. Quality ingredients and precise techniques form the foundation of their approach. The space welcomes guests with several dining options. Diners can choose between the sushi bar, main dining area, upstairs section, or a cozy private dining room.
Signature Fusion Dishes
The à la carte menu features several standout dishes that have earned Ta-Kumi its reputation. Their California roll with tempura prawns and green asparagus has become a signature dish that guests return for repeatedly. The “OMG dumplings” leave first-time visitors amazed by their authentic flavors. Their Japanese specialties menu now includes customized mochis. The mixed tartar of akami and otoro comes topped with caviar and features a delicate ponzu and yolk vinaigrette. This dish showcases how they work with premium ingredients.
Wine and Sake Pairings
Ta-Kumi takes pride in its carefully chosen beverage pairings. The sake collection ranges from sparkling Shirakeberuga Mio to premium Junmai Daiginjo options like the coveted Dassai 23. Sake works differently from wine with food. It doesn’t compete with flavors but acts as both palate cleanser and umami enhancer. The knowledgeable staff helps guests find perfect pairings. They explain how specific sakes match different dishes through principles of affinity or contrast.
La Milla Marbella: Beachfront Seafood Perfection
Image Source: Tripadvisor
La Milla Marbella sits beautifully along the sandy shores of Playa de los Nagüeles. This former “chiringuito” (beach bar) now stands as one of the most sophisticated beachfront dining spots near Marbella Michelin restaurants. The establishment’s stylish decor and Mediterranean views set it apart from typical beach bars.
Ocean-to-Table Philosophy
The restaurant showcases the finest produce from the Andalusian coast. Local ingredients come from specific regions like Cadiz, Tarifa, Malaga, Granada, and Almeria. Chef Luis Miguel Menor leads the kitchen with a strong commitment to seasonality. The menu changes based on available products and daily catches. Menor’s culinary magic comes from his grill pan skills. He browns meats and vegetables perfectly to capture authentic Mediterranean flavors.
La Milla’s Signature Seafood Dishes
Seafood excellence shines throughout the menu. Popular dishes include:
- Traditional “espetos” (sardines grilled over wood fire)
- Langoustines in pil-pil sauce
- Grilled octopus salad with olive oil, Jerez vinegar, and local tomato pulp
- Creamy rice with scarlet shrimp
- Brioche of white prawns with lemon
The menu also has charcoal-grilled meats and daily specials that highlight seasonal ingredients.
The Beachfront Dining Experience
La Milla delivers more than just great food. Natural light floods the open design space. Wide terraces look out over the sea, and stylish yet comfortable furnishings welcome guests. The service stays professional, friendly and attentive even during busy times. Sundays bring live music, and guests can choose from an impressive selection of cocktails and gins.
Best Times to Visit
Travel experts suggest September and October as the best months to visit. Summer crowds thin out but temperatures stay perfect for Mediterranean dining. Lunch bookings are essential because the restaurant’s prime beachfront location draws many daytime visitors.
Kava: Modern Cuisine with Andalusian Roots
Image Source: Andalucia.org
Kava shines bright in Marbella’s food scene with its bold take on traditional Andalusian flavors. This modern yet cozy restaurant has made its mark by putting a unique spin on regional cuisine. The chefs skillfully mix local traditions with worldwide influences.
Chef’s Approach to Contemporary Andalusian Cuisine
Fernando Alcalá leads Kava’s kitchen team in creating modern dishes that celebrate Andalusian food heritage. His cooking style blends traditional Andalusian flavors with inspiration from Málaga, Castilla-La Mancha, New Orleans, Thailand, and India. This worldly viewpoint helps him turn familiar ingredients into exciting new dishes.
Kava sets itself apart by using local ingredients and showcasing three special products each month. The kitchen’s commitment to seasonal cooking means the menu changes with nature’s rhythm. The full menu gets a fresh update three times a year.
Kava’s Seasonal Menu Highlights
Guests can pick between two tasting experiences. The premium “Lord Fer” menu costs €149 per person, while the more available “Amatxo” menu is priced at €79. Both menus show off Alcalá’s skill with spices. Many guests say the flavors create “little explosions of fireworks” in their mouth.
The menu changes with the seasons, but some dishes have become classics. The restaurant’s cheesecake, which Michelin inspectors called “out of this world,” is a must-try. The tomatoes and wild boar ravioli also get lots of praise from guests.
We noticed well-balanced portions and excellent cooking techniques throughout the menu. The kitchen team pays close attention to texture and presentation. They skillfully combine local and national ingredients to create harmony on the plate.
The Dining Atmosphere at Kava
The elegant yet warm setting matches perfectly with the state-of-the-art cooking. Dining at Kava is special because it’s tailored to each guest. The chefs serve their creations personally and take time to explain the story behind each dish.
This close interaction creates a real connection between the kitchen team and diners. It helps guests better appreciate the creative process. People with food allergies should let the restaurant know in advance. The kitchen can’t accommodate vegan diets.
Areia: Farm-to-Table Excellence in Marbella
Image Source: Restaurante Areia Marbella
Areia welcomes guests with light tones and artisanal fabrics that drape its walls and ceiling. This Mediterranean-inspired restaurant stands among Marbella Spain’s best dining spots. Chef Samuele Sodano blends rustic charm with sophisticated culinary innovation expertly.
Sustainable Sourcing Practices
The restaurant’s sourcing philosophy centers on seasonality and premium ingredients while embracing green practices. Local suppliers take priority, and their products showcase the region’s rich agricultural heritage. This farm-to-table approach isn’t just another trend. The menu development process revolves around seasonal availability rather than forcing out-of-season ingredients. This dedication to sustainable sourcing gives diners fresher flavors and supports local producers while reducing environmental impact.
Areia’s Seasonal Menu Progress
The culinary team serves both à la carte options and a detailed tasting menu priced at €150. Their internationally inspired cooking features notable signature dishes:
- Veal shank: A dramatic tableside carving for two guests
- Beef sirloin Rossini: Guests call it “unmissable”
- Variety of soufflés: The team adds flair with tableside flambéing
The menu shines with seasonal truffles and other premium ingredients. One reviewer praised it as “a combination of surprising flavors and textures”. Diners spend about €75 per person without drinks.
The Rustic-Elegant Dining Experience
The restaurant’s interior strikes a perfect balance between luxury and rustic warmth. Its architecture draws inspiration from Italian villas. Natural stone walls add depth and texture that blend with carefully chosen limestone features. These develop a beautiful patina as time passes. Guests often praise the “visual luxury” and “relaxed energy” that flows through the space. The service matches this elegant yet approachable setting. Staff members provide attentive care without being overly formal. The tableside presentations stand out, where “Carlos’ ‘art de la table’ finishes promise a spectacle”.
Candeal: Creative Cuisine in an Intimate Setting
Image Source: Candela Marbella | Restaurante en Marbella
Candeal opened its doors in June 2023, bringing Chef Pablo Rebollo’s personal vision to life in Marbella’s charming old quarter. The restaurant takes its name from traditional Spanish bread and stands out among Marbella’s dining spots with its creative spin on time-honored recipes.
Chef’s Innovative Approach to Traditional Flavors
Chef Rebollo reinvents gastronomic traditions with respect and care. His unique style uses fermented ingredients, game dishes, pickles, and escabeches that reflect his roots in Valladolid. The kitchen runs on a zero-waste philosophy. They turn typically discarded ingredients into dishes with amazing flavors and textures. Bread plays a central role beyond just food—it pays tribute to traditional baking and the artisans who kept their craft alive through generations.
Candeal’s Tasting Menu Experience
The restaurant offers three carefully designed options:
- Mercado Candeal: Lunch service only
- Degustación Candeal: Nine courses at €90
- Gran Menú Candeal: Twelve courses at €85 for adventurous diners
Each tasting menu showcases local ingredients in beautifully crafted dishes. Guests often rave about the three-style cauliflower and scallops—one diner called them “the best she’s ever had”. Every plate reflects Chef Rebollo’s passion and features premium Spanish products, mostly from Northern Spain.
Wine Selection and Pairings
Guests can choose from three wine pairing options that cost €65 or €85. The cellar features small regional producers whose limited-production wines show exceptional quality. The core team guides guests through perfect wine matches. They follow Spanish traditions to pair wines with each dish, creating contrasts or harmonies that bring out the best in every course.
Los Marinos José: Seafood Mastery in Fuengirola
Image Source: losmarinosjose.com
A short drive along the coast from Marbella sits Los Marinos José, which has built its name as an extraordinary seafood sanctuary in Fuengirola. This culinary gem shows why food lovers flock to Costa del Sol’s rich Mediterranean flavors beyond Marbella’s familiar restaurant scene.
The Family Legacy Behind Los Marinos José
This 30-year old family-owned seafood haven started with José Sánchez and has grown into a globally recognized destination that Pablo and José Sánchez now run with their three brothers. The restaurant opened its doors again after major renovations that reshaped the scene into a modern, elegant space while keeping its authentic soul. Yes, it is the family’s steadfast dedication to quality that has earned them the top spot in OAD’s latest rankings.
Signature Seafood Specialties
Los Marinos José’s biggest draw is its exceptional selection of Mediterranean treasures. Guests walk in to find a breathtaking display of fresh seafood—the langoustines often still moving, showing exceptional freshness. Their standout dishes include:
- Anchovies cured in vinegar that people often compare to Japanese kohada for their perfect acidity
- Gooseneck barnacles prepared to highlight this delicacy’s unique character
- Langoustines from Huelva cooked to juicy perfection
- Red prawns and shrimp from Motril that showcase regional excellence
Their specialty jamon de ventresca (cured bluefin tuna belly) stands as a rare delicacy like in the production methods for ibérico ham.
The Fresh Fish Selection Process
Los Marinos José owns its fishing boat—a feature that sets it apart from other Costa del Sol restaurants. This direct connection to the sea will give a guarantee that everything in their stunning “Temple of Seafood” display stays fresh and sustainable. The restaurant’s impressive wine cellar pairs perfectly with these maritime treasures and holds over 250 varieties from around the world. Each dish at Los Marinos José ended up showing the family’s passion to present the Mediterranean’s bounty at its absolute finest.
Sollo: Chef Diego Gallegos’s River Fish Innovation
Image Source: SOLLO Restaurante Chef Diego Gallegos
Frequently asked questions
1) What makes Marbella a culinary powerhouse?
Marbella boasts four Michelin-starred restaurants, including two double-starred venues. The city’s finest establishments showcase Andalucía’s culinary excellence.
2) What is Skina known for?
Skina, with two Michelin stars, offers unique Andalusian cuisine. Chef Mario Cachinero reimagines traditional recipes with modern techniques and premium ingredients.
3) How does Back stand out among Marbella’s elite restaurants?
Back earned its Michelin star in 2023, balancing fine dining expertise with creativity. Chef David Olivas brings technical prowess and distinct personality to each creation.
4) What is Messina’s culinary philosophy?
Messina’s Chef Mauricio Giovanini uses pure juices, concentrates, and creams to develop flavors. His minimalist creations deliver powerful flavors with exceptional ingredients.
Leave a Reply