The cuisine of Spain transcends time and taste. To enjoy Spanish cuisine is to partake in the Spanish culture, both offering zestfulness, richness, and happiness. The Latin speaking servers, the aromas of garlic floating on air and the Picassos draping our walls all combine to transport you to a place few Clevelanders have been. Spain! A place where romance is second nature and a celebratory vision of life and friendship is foremost.

Sharing plates piled with seafood with your friends, laughing until you cry, indulging in nonstop conversations and feeling a bit sad when you leave. This is dining at Marbella.

Our Executive Chef, Marcelo Fadul worked in Spain as a Chef and learned all about the native ingredients, spices, preparations and serving techniques used in this country so rich in heritage and tradition.

He has been perfecting our cuisine at our "sister" restaurant Mallorca. Many of the dishes you have come to know and love at Mallorca are being recreated to perfection at Marbella. This includes our famous Paella Valenciana!

Does Opus One go with Spanish food?

Opus One is a Bordeaux style wine produced in the Napa Valley through a partnership between Robert Mondavi and Baron Philippe de Rothschild.

The name Opus One came about because the partners wanted a name of Latin origin, allowing for easy recognition in both French and English. Baron Philippe chose "Opus," traditionally a musical term meaning "work," and two days later he added the word "One." In 1984 both the 1979 and 1980 vintages were simultaneously unveiled as Opus One's first release.

The wine itself has an exquisite texture and overwhelming flavor. Our guests are often surprised to see it our our wine list. Have you ever had a bottle of Opus One with Spanish cuisine? In fact, this blend of Cabernet Sauvignon, Cabernet Franc and Merlot is perfectly suited to many of the dishes on our menu.

Entrees that completely  compliment the richness of Opus One include the 20 oz. Strip Loin Steak topped with fresh wild mushrooms in a delicious port wine sauce and the broiled 16 oz. Filet Mignon.

If you want to experience some of the best in food and wine available, order a bottle of Opus One and the Baby Rack of Lamb Chops in a mustard sauce. The lamb will melt in your mouth and the wine will caress your tongue in a way you may never forget.

Marbella's timely service at lunch is ideal for business meetings.

The most likely, and most accepted, story of its creation has Caesar (Cesar) Cardini, a restaurant owner and chef in Tijuana, Mexico (sometimes referred to as an Italian immigrant) preparing it for a group of Hollywood movie stars, after a long weekend party in the 1920s. (Some have pinpointed it to 1924; at least one story says is was a group traveling with the Prince of Wales on his tour of North America).

Their departure was delayed by morning rain, supplies at the restaurant were running low after the weekend, and he had to whip up a meal for the group before their return to Hollywood (or it was late one night as some stories go).

Caesar salad is best when made fresh: freshly squeezed lemon juice, freshly mashed garlic cloves, freshly ground black pepper, fresh garlic croutons, and freshly grated cheese. The egg should be coddled, but a raw egg can be used.

So now that you know the history of the Ceasar Salad, stop by Marbella and try ours. It is absolutely wonderful. For those of you on the Atkin's diet, it is perfect.

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Spanish Cuisine

The history of Spanish cuisine dates back to the beginning of civilization. Over hundreds of years, the flavors, ingredients, spices and techniques have been refined and perfected.

Its history began with Phoenician, Greek, and Carthaginian coastal settlements. Later the Romans, and more importantly the Moors, brought with them elements of their own cooking that lingered and blended with Spain's culinary heritage. Imports from the New World included the tomato, potato, sweet potato, vanilla, chocolate, and many varieties of beans, zucchini, and the pepper tribe. There are olives in profusion, vineyards and citrus fruit. Spaniards are very fond of garlic; they love all types of sweet and hot peppers and their beloved jamon serrano -- cured ham. The golden spice saffron enhances many Spanish foods, paella in particular. Spain's most famous wine -- sherry, both dry and sweet -- flavors entrees and desserts.

Cuisine in the Iberian Peninsula echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Yet, essentially, it is family cooking, comparatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game, and fish entrees, there are a wealth of dishes featuring beans, rice, eggs, vegetables, and savory pies that make a meal. Tapas -- small morsels or appetizers in great variety -- play a role in meals throughout the day.

Host your next party at Marbella Restaurant. You can even reserve our Private Party Dining Room so that you can have a really good time.

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