What to expect from your Marbella villa dinner
Your Mediterranean chef arrives at your Marbella villa with that morning's haul from Estepona fish market and the Mercado Municipal — gambas blancas still on ice, espetos-grade sardines, tomate Raf if it is winter, a piece of bone-in jamón ibérico de bellota, an oil bottle from a Sierra de Cazorla PDO mill. The villa kitchen turns into a working cucina in about twenty minutes: pasta dough rests on a marble counter, fresh stock simmers, the parrilla on your pool deck is fired if the menu calls for it. Then service: courses plated for your table — inside if the dining room is set, outside under the pergola if the evening is mild. After dessert and espresso, the chef hand-washes pans, wipes counters, takes the bins, and leaves the kitchen exactly as found. You sit at the table; everything else is handled.
An Italian–Andalusian tasting menu, designed for your Marbella table
A five-course example built for the Costa del Sol — Aperitivo: hand-cut Bellota jamón ibérico with a small dish of boquerones en vinagre. Antipasto: ajoblanco of Marcona almond and chilled Málaga melon, drizzled with Sierra de Cazorla extra virgin olive oil. Primo: hand-rolled tagliolini with red prawn of Huelva, gambas-head bisque and a touch of Amalfi lemon zest. Secondo: slow-roasted lamb shoulder finished with toasted almond and rosemary, served with porra antequerana and a confit of tomate Raf. Dolce: almond-blossom panna cotta with Axarquía mango, a spoon of crushed Marcona almonds and a final espresso.
Menus are fully customisable — this is one example of the Italian–Andalusian crossover our Marbella chefs build best.
