Sabine Marbella: The Ibiza-Style Beach Restaurant Everyone Will Be Booking This Summer
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Sabine Marbella: The Ibiza-Style Beach Restaurant Everyone Will Be Booking This Summer

April 20, 2026 2 min read 0 views

One of the Most Beautiful Openings of the Year

Sabine represents one of the most beautiful restaurant openings of the year. Located in the heart of the sand dunes on Marbella's best beach, this establishment is positioned to become one of summer's most sought-after dining destinations.

The venue occupies the space previously held by Aquí Te Quiero Ver, a 40-year-old chiringuito. The transformation has created a stylish Ibiza-inspired beach restaurant where culinary excellence takes centre stage.

The Culinary Team

Chefs Rafael da Silva and Adrián de Damas helm the kitchen, crafting a menu that blends modern Mediterranean cuisine with classical Ibizan influences and Andalucian charm.

The Atmosphere

The restaurant features banquette seating and offers a curated music selection combining jazz, house, and African beats, contributing to a sophisticated yet relaxed beach atmosphere.

What's on the Menu

The menu encompasses small sharing plates, shellfish, raw bar selections, salads, and proteins. Standout dishes include:

  • Chilled tomato water shots and Jamón Ibérico croquettes with Manchego cheese cream
  • Tuna tartare with Mexican-style corn tortillas
  • Bravas with alioli yogurt sauce
  • Devonshire crab salad — a rarity in Spain — served cooked and dressed with crispy toasts
  • Red snapper grilled in olive oil with capers and rocket
  • Oysters at €7.50 each
  • The signature seafood platter for two (oysters and lobster) at €150
  • Wagyu cheeseburger and Black Angus fillet steak
  • Pavlova with passion fruit

Worth a Visit This Summer

With its combination of stunning beachfront location, Ibiza-inspired design, and a menu that balances Mediterranean refinement with crowd-pleasing favourites, Sabine looks set to be one of the Costa del Sol's hottest new openings for 2026.

This article is based on reporting from The Olive Press, published April 20, 2026.

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