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Sending travelers to Marbella, Spain is truly a treat for the senses. With the picturesque coastline of the Costa del Sol bordering the city in one direction, and the soaring Sierra Blanca Mountains acting as a cinematic worthy backdrop in the other, the cuisine is not the only star of the show.

Spanish and Andalusian heritage inform much of Marbella’s culture, with the latter apparent in the city’s old town area. Your group will find houses dressed up in vibrant colors and cobblestone streets that epitomize the word “quaint.” There is even a medieval castle, Castillo de Marbella, that dates to the 10th century.

Although the sights and sounds of Marbella are undeniably enchanting, its food is certainly deserving of its own accolades. The Mediterranean cuisine served in this sun-soaked hamlet is prepared using fresh ingredients sourced locally. Seafood and tapas are among the staples, but they are certainly far from the only appealing offerings. Here are 10 authentic foods visitors can savor in Marbella.

ESPETOS DE SARDINAS

The big flavor of espetos de sardinas is surprising given the simple method used to cook them. Sardines sit atop wooden sticks and are planted in the sand, merely inches away from flames leaping above burning charcoal. The fish develop crispy skin and a smoky flavor because of their exposure to the fire. This modest yet impactful preparation method has won espetos de sardinas a massive fan following over the years. Cold drinks – including sangria, beer and an ice-cold red wine, tinto de Verano – are the best accompaniments for this seafood dish.

BOQUERONES

A hugely popular type of tapas incorporating fresh fish, boquerones can be served hot or cold. The hot version is tossed in a salty batter and fried, then finished off with a wedge of lemon or lime. Their cold counterparts get seasoned and drizzled with garlic, vinegar and olive oil.

ENSALADA MALAGUEÑA

A specialty of Málaga province, ensalada malagueña is a unique combination of green olives, potatoes, oranges and cod. The dressing for this salad is straightforward: sherry vinegar, olive oil and salt. Although oranges mingling with ingredients such as onions and green onions might not sound appetizing, the result is mouthwatering. In fact, it has earned ensalada malaguena a place on many menus in Marbella. Drinks that pair beautifully with ensalada malagueña include dry fino and sweet malaga wine.

GAMBAS AL PIL PIL

Since seafood shines as one of the cuisines that Marbella does best, it is only fitting to showcase gambas al pil-pil. This dish features flash-fried prawns made juicy with olive oil, and bursting with flavor from garlic, parika and chilli. They are brought to the table while still sizzling hot and are particularly excellent when paired with rustic bread. Wedges of lemon balance the savory flavors with a refreshing citrus burst.

AJOBLANCO

Dating from the period of time when Spain was under Moorish rule, ajoblanco is a cold soup made with garlic, almonds, apples, grapes, milk and white bread. This light dish is the perfect lunch during the sometimes-stifling heat that descends on the region in July and August. Restaurants and families alike often garnish ajoblanco with melon, further cementing its rightful place in the summer menu rotation. Dry white wines from Spain including sherry, viura, verdejo and sauvignon blanc are excellent with this cold soup.

PESCADITO FRITO (FRITURA MALAGUEÑA)

Arguably one of the most impressive seafood platters in Spain, pescadito frito (Fritura Malagueña) features cod, sardines, squid and prawns. It allows diners to sample some of Marbella’s most delicious fresh fish. The final touch is seasoned batter in which the fish are lightly fried, creating golden-enrobed seafood begging to be shared by everyone at the table.

GAZPACHO

This cold soup has gained recognition worldwide as a crowd favorite. In Marbella, gazpacho is made with peppers, tomatoes, cucumbers, garlic, olive oil and bread. This Andalusian favorite makes an ideal snack or light lunch, and pairs well with white wine.

SALMOREJO

Small but crucial details differentiate salmorejo from gazpacho in several key ways. The two share a few of the same ingredients – namely, tomatoes, peppers, olive oil, garlic and bread – but salmorejo also contains onions, serrano ham and hardboiled egg. These additions mean that salmorejo packs a bit more of a hefty punch in terms of satiation.

PULPO A LA GALLEGA

The mark of a good restaurant for Pulpo a la Gallega is serving it lukewarm, not hot, and on a wooden plate. Talented chefs arrange the steamed octopus on a bed of boiled potato slices, season it with Maldon salt and smoked paprika and drizzle olive oil over the concoction. Pulpo a Gallega demands a wine that can handle the rich and savory flavor of the dish. Solid pairings include albariño, Friulano, red jura and Vinho Verde.

CONCHA FINA

Clams are a desirable food in many parts of the world, and concha fina is no exception. These large clams offer a powerful dose of flavor when dressed in a deceptively simple mix of lemon juice and black pepper. They are naturally salty and sweet, and served raw straight from the shells. Concha fina is presented to diners with the shells opened, making it easier to devour this dish eagerly.

CUISINE INFLUENCED BY A RICH, DIVERSE CULTURE

Visitors to Marbella will discover a vibrant and world-class food scene influenced by the region’s rich, diverse culture. Whether they have a fondness for seafood, or prefer lighter fare such as soup and salad, your travelers will find something to delight their taste buds.

 

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This article was last updated on May 12, 2025

Eloisa Mendez
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