Chef Mario Sandoval, with two Michelin stars, will offer an exclusive dinner for 300 guests at the Muelle de Honor in Puerto Banús. The menu, which reinterprets 60 years of the port's history, includes local products and a nod to Arab influence.
Puerto Banús becomes the stage for a unique gastronomic experience tonight. Chef Mario Sandoval, with two Michelin stars and three Repsol Suns, has designed a menu that pays tribute to nearly 60 years of history of the Marbella enclave. The dinner, which will bring together around 300 guests at the Muelle de Honor, fuses Andalusian culinary tradition with the cosmopolitan essence of the Costa del Sol.
A menu that travels through the history of Puerto Banús
The evening will kick off with a reinterpretation of the classic prawn cocktail, made with local produce and tropical fruits. This dish, as the chef has explained, aims to capture the freshness and cultural diversity that have characterised the Marbella marina since its inception.
The second course will feature an Andalusian sea bass, prepared between ceviche and escabeche, blending citrus and sherry vinegar. Sandoval wanted to reflect the influence of the trade routes that have historically passed through the Andalusian coast.
As the main course, attendees will enjoy beef with Ras el Hanout spices, a nod to the influence of the Arab world on the region's gastronomy and culture. The menu will culminate with a pistachio tart, a dessert that, according to the chef, represents the sweetness and sophistication of the port.
The fourth gastronomic gala of Puerto Banús
This dinner is the fourth gastronomic gala organised by Puerto Banús, but the first in which a chef with two Michelin stars participates. The CEO of the port enclave, Juan Núñez, highlighted that Sandoval's participation is a privilege: "Being able to add his innovative capacity and gastronomic vision to the values of excellence that we promote in Puerto Banús is an honour."
The event is supported by the Junta de Andalucía and the Marbella City Council. According to Núñez, this gala reinforces the port's commitment to luxury tourism and haute cuisine, two key sectors for the local economy.
For the residents of Marbella and the Costa del Sol, this dinner represents an opportunity to enjoy a top-level culinary experience without leaving the area. Although capacity is limited, the event consolidates Puerto Banús as a reference gastronomic destination, something that will undoubtedly benefit the rest of the hospitality offerings in the region.
The chef, a lover of Andalusia
Mario Sandoval, who also holds a Green Michelin Star for his commitment to sustainability, has confessed his connection to Andalusia: "Andalusia has been an important part of my life and professional career because its products, wines, and gastronomic culture have greatly influenced my understanding of cuisine."
The chef has taken care of every detail of the evening, from the staging to the selection of tableware, linen, and glassware. "The experience has been conceived with the aim of offering attendees a very special dinner," he assured.
For those who have not managed to secure an invitation, there is always the option to visit one of Sandoval's restaurants or simply stroll around the port and dream of the flavours that will unfold tonight at the Muelle de Honor. Luxury gastronomy now has a new date on the Costa del Sol.
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