Marbella features in the MICHELIN Guide, the international reference that each year recognises the most outstanding restaurants for their technical level, consistency, and culinary vision.
Within this context, the Marbella restaurants listed in the MICHELIN Guide represent a small but particularly curated selection. This isn’t a broad offering; these are highly defined projects, each with a distinct and recognisable identity. Fine dining in the city spans a range of approaches, from contemporary reinterpretations of Andalusian cuisine to high-precision Japanese cookery.
Marbella as a gastronomic destination in the MICHELIN Guide
The presence of Marbella restaurants in the MICHELIN Guide has established the city as a key destination within top-level gastronomy.
Below, you’ll find the Michelin-starred restaurants you can visit in Marbella:
Skina — Modern cuisine, Two MICHELIN Stars
Skina is one of the most established names amongst Marbella’s Michelin-starred restaurants. Located in the Golden Mile, it offers an intimate and meticulously considered format, where attention to detail and a personalised approach to service define the experience throughout.
The project is led by chef Mario Cachinero and sommelier Marcos Granda, whose work centres on Andalusian cuisine reinterpreted through a contemporary lens. The foundation is traditional cooking, revisited with modern techniques and a creative sensibility that seeks to heighten flavour without losing its roots.
One of the most distinctive features of the kitchen is the use of liquid preparations as a central element in many dishes. Stocks, broths and reductions play a leading role as the essential structural components of each plate.
The experience is built around a series of tasting menus, each paired with carefully chosen wines. The wine offering isn’t an afterthought; it’s a key part of the gastronomic journey, seamlessly woven into the overall experience.
BACK — Modern cuisine, One MICHELIN Star
BACK offers a more relaxed take on fine dining within Marbella’s starred restaurant scene, with a contemporary bistro approach that brings together technique, local produce and cooking designed to be enjoyed naturally.
Chef David Olivas works with familiar recipes, updating them with modern techniques and careful presentation. The aim isn’t to overcomplicate a dish, but to give it a fresh perspective without losing clarity of flavour or concept.
The menu balances two types of dishes: on one hand, the house classics, kept for their consistency and appeal; on the other hand, dishes that change regularly according to the season and what’s available. The result is a dynamic offering that never loses its identity.
The tasting menu captures this approach well, bringing together the restaurant’s most representative dishes in a coherent journey through their style of cooking: familiar, contemporary, and firmly grounded in the product.
Messina — Creative cuisine, One MICHELIN Star
Messina is one of the most acclaimed restaurants in the Marbella MICHELIN Guide. Led by Argentine-born chef Mauricio Giovanini, it offers an author’s cuisine that combines European and Latin American influences, developed in close coordination with his front-of-house team, particularly sommelier Pía Ninci, whose contribution is central to the overall experience.
The restaurant features an open kitchen, allowing diners to observe part of the team’s work during service. This creates a sense of closeness and helps guests better understand how each dish comes together in real time, drawing them into the rhythm of the kitchen.
The gastronomic philosophy centres on flavour as the primary element, with a strong emphasis on liquid preparations such as juices, stocks and reductions, used not as garnishes, but as the foundations that define the intensity, balance and character of each creation.
The project also includes a dedicated research space, where new ideas and techniques are developed. This internal work allows the kitchen to evolve continuously, whilst maintaining a clear, coherent and recognisable identity.
Nintai – Japanese cuisine, One MICHELIN Star
The origins of Nintai are rooted in the experience of renowned sommelier Marcos Granda during a period spent in Japan, a time that shaped his understanding of cooking and his deep respect for ingredients. From that experience comes a project that brings an authentic vision of Japanese gastronomic culture to Marbella, one centred on precision, produce and quiet mastery in the dining room.
The restaurant presents itself as a minimalist space, built around a central sushi bar with just 12 exclusive seats, where diners watch the sushi chef work directly in front of them.
The experience unfolds through a single omakase menu called Ayumi (“the path travelled”). The sushi rice is the backbone of the entire journey, which alternates between cold and hot preparations using traditional Japanese techniques, maintaining a constant balance of flavours and textures throughout. The menu concludes with a sweet finish and a standout selection of sake that accompanies the experience from start to end.
Prime Invest Club: experiencing Marbella through gastronomy
Marbella’s gastronomic scene, with its presence in the MICHELIN Guide, goes well beyond the plate: it is part of a way of living in which quality and experience are simply part of everyday life. Dining well, enjoying excellent service and accessing thoughtfully designed spaces become the norm in this environment.
At Prime Invest Club, we see this as one of the destination’s defining values. Gastronomy, alongside location, climate and surroundings, contributes to a quality of life that is one of the Costa del Sol’s greatest draws. Marbella, then, becomes a place where living with intention is entirely within reach.
Get in touch with us and discover how to make this lifestyle your own.
