Sea Grill has been the signature restaurant at Puente Romano Marbella since 2012. After a considerate remodelling in early 2026, Chef Leonardo Ferchero and his group construct every day’s menu round what arrives that morning from the fishing boats of Marbella, Málaga and Algeciras, from a close-knit group of farmers throughout Málaga province, and from the resort’s personal natural market backyard. Visitors can count on wild sea bass and langoustines straight from the docks. Antonio sends wild asparagus from Sierra de Yeguas. Emilio picks uncommon tomatoes in Coín every morning. Domingo grows child peas within the Sea Grill farm close by. With every ingredient, the servers can let you know who grew it and the place.
I’ve identified Sea Grill for nicely over a decade, and this newest chapter seems like essentially the most targeted. The restaurant now occupies the higher stage of the resort’s sea dealing with pavilion constructing, with the brand new La Petite Maison taking the decrease, direct sea-facing area. Sea Grill is a extra intimate, extra cohesive area, and it fits the restaurant nicely.
We took a seat at our desk and ordered a Negroni, ready tableside from a trolley, served with an ice dice pressed with the Sea Grill emblem and a neat circle of orange peel. Beneficiant and nicely made. I had the cocktail of the day, whisky with a carrot liqueur constructed from the resort’s personal farm, shaken and served in a coupe glass. Excellent. From the bar you look straight throughout to the marble seafood counter on the east facet, the place the day’s catch sits on a mattress of crushed ice beneath a continuous circulate of dry ice, framed by a view out throughout the terrace to the gardens and the ocean past. On the day we visited, a ronqueo carving of a complete bluefin tuna was going down behind the counter. It’s the type of scene that tells you instantly this kitchen lives by what it says about provenance.
Tables are set with white linen with darkish blue water glasses and bespoke plates. Every is white with a blue rim and a small stamp, topped with a signature plate that includes three blue sardines. Enjoyable, and distinctly Sea Grill. Blue velvet banquettes line the west wall, vintage-style ribbed glass globe lamps with maritime brass fittings grasp from the white wooden and glass pergola ceiling, and on the north wall, bespoke hand-painted ceramic tiles of fish, octopus and shells body a large cinematic hatch into the open kitchen. The group in white shirts, blue chinos and aprons transfer by the room with relaxed, attentive confidence. The one be aware I might lose is the terracotta pot of contemporary herbs on every desk, which feels at odds with the in any other case pared-back, refined aesthetic.
Bread arrived in a small iron skillet, gentle buttery rolls like a light-weight brioche, accompanied with a marble pill of two house-blended butters. One a wealthy salted and the opposite with inexperienced algas. Irresistible. Then the smoked salmon, carved tableside from a trolley, a time-honoured recipe with a deep, genuine smoke flavour. Alongside, the traditional accompaniments in miniature, together with finely chopped hard-boiled egg, capers, crimson onion. Superbly accomplished, easy and stylish. The tuna tartare with Japanese mayo was a delight.
The artichokes, pan-fried in olive oil, had been among the many greatest I’ve had in Andalucía. A real spotlight. The yellowfin tuna steaks, ready à la roteña with tomatoes, onions and peppers, one in all six methods the kitchen gives to organize your fish, had been much less memorable, although the contemporary asparagus alongside, dressed with olive oil and black pepper, was good.
Desserts are evocative of Spanish classics and conventional treats. The flan was one of many best home made Spanish-style flans I’ve tried, gentle and creamy, flecked with floor vanilla pods. The bread, olive oil and chocolate was much less profitable for my part, the mousse too runny with an excessive amount of oil, however served with crisp toasted slivers of crystal bread to get pleasure from. Each are evocative of Spanish childhood treats, the bread and chocolate a nod to the merienda, the afternoon snack of a bar of chocolate on bread. With espresso got here a heat magdalena, beneficiant after an already substantial meal.
The home white, a Nekeas Blanco 2025 from Navarra, was a very good, pleasing glass. In reality, the by-the-glass choice is in depth, and the total wine listing, overseen by Wine Director Alejandro Marcos, holds over 1,400 references with two consecutive Wine Spectator awards. The dessert wine pairings alone, from a 1984 Don PX to Château d’Yquem 2022, let you know every little thing in regards to the ambition of this cellar.
The standard throughout the board is mirrored within the pricing. With a few starters, a fish course, dessert and a glass of wine every, lunch for 2 will comfortably attain virtually €300. It’s value understanding earlier than you sit down, however for this stage of produce, preparation and repair, it feels honest.
Sea Grill continues to earn its place on the centre of this landmark gastronomic resort. Extra intimate, extra private, and with a daily-changing menu that provides it a readability and honesty genuinely rooted within the land and the ocean round it.
This was a hosted lunch.
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