Marbella's Executive Chef: Marcelo Fadul

Marbella Restaurant and the Flavors of Spain! Call 216-464-9939 to make your reservation today.

"The food of Spain was my first true love" - Marcelo Fadul

Spain is an enormous country, diverse in its landscapes, culture and character. The cuisine of Spain reflects that diversity.
Eight hundred years of Moorish rule in southern Spain left a culinary legacy in Andalusia of refined, almost oriental flavors; an opulent use of spices and herbs; oranges and other fruits in savory dishes; almonds and cinnamon with meat; honeyed sweets...

The far north of Spain, by contrast, is a verdant region of gentle rains and good pastureland. Its cuisine features sturdy dishes of beans, sausages and vegetables as well as some of Spain’s best seafood.

The east coast of Spain, facing Italy, encompasses the regions of Catalonia, Valencia and Murcia. Spain probably got is pasta from Italy (pasta dishes are naturalized in Catalonia), but Italy certainly got its risottos from Valencia, the home of Paella, Spain’s best-known dish. This region has been growing rice since the Moors introduced its cultivation many centuries ago.

The interior of Spain, the immense regions of Castile, Extremadura, La Mancha and Aragón, is famous for its roasts, baby lamb and suckling pig done to turn in wood-fired brick ovens.
With nearly 2,000 kilometers of coastline, Spain is renowned for its fresh seafood.

And it’s said that the best fisherman’s wharf in the country is in Madrid, in the dead center of the Iberian peninsula: pristine fish and shellfish arriving at Mediterranean and Atlantic ports are whisked overnight to satisfy the Spanish capital’s boundless hunger for seafood.

THE NEW CUISINE OF SPAIN:
In spite of the diversity of the cuisine, several dishes appear everywhere in Spain. Bars specialize in tapas, those small, bite-sized dishes served with drinks. Sopa de Ajo or garlic soup, which though it varies slightly from region to region basically consists of little more than bread, oil, garlic and water. Of solid peasant origin, the soup is better than the sum of its parts, like that other simple soup, Gazpacho, a nutritious and delicious concoction of fresh tomatoes, peppers, cucumber and garlic, served cold in summertime.

Spanish cooking is essentially home cooking, based on local ingredients and prepared to recipes handed down through generations, but some of the best of Spanish cooking today is being designed fresh by the country’s innovative restaurant chefs.

They take inspiration from the traditional dishes and ring changes on them. Spaniards do make dining out in this magnificent country an exhilarating experience.

Lobster Ravioli
Next time you have the chance to visit Marbella for lunch, consider our mouthwatering Lobster Ravioli.

Fresh pasta and lobster combined with a white wine cream sauce offers flavors and textures that tantalize your taste buds. The sauce is so tasty that many people wipe up every last drop of the sauce with a piece of bread.

We offer a nice selection of wines by the glass. We are currently featuring the Woodbridge Chardonnay. It unfolds in layers of tropical fruit, pear and citrus character, with floral and spice nuances. This Chardonnay has a rich texture and soft, lingering finish. Served chilled, this versatile wine is perfect with our Lobster Ravioli.

Dining at Marbella offers world class tableside service.
The same management staff that brought our "sister" restaurant, Mallorca, the coveted "Best Service Award" from Cleveland Magazine for 2002 is at your service.

Outstanding professional servers like David (pictured above, left) and Kelli make sure your dining experience at Marbella is one to remember, fondly. Managers like Jesus Demanuel don't miss a thing.

The details that are synonymous with "fine dining" are apparent at Marbella. Your table linen is "crumbed" between courses, half full water glasses are refilled, loaves of bread are replenished magically, champagne glasses are topped off, ashtrays are emptied often, dropped napkins replaced without notice, and it seems like you never have to ask for anything. We can almost read your mind.

Try a Cognac, Sherry, Port or Cordial after dinner!

After a truly satisfying meal, it is always nice to relax with pleasant conversation and a luxurious after dinner drink. Ask your server for a suggestion if you want to try something new.

Feel free to retire to the lounge to sip a Cognac or Vintage Port. Who knows, after awhile, you may even find room for dessert!

Spain is know throughout the world for its fine Sherries and we stock some of the best.

If you prefer a more continental after dinner cocktail, choose one from our wide selection of Single Malt Scotches, Kentucky Bourbons, Irish Whiskeys or Jamaican Rums. After a festive feast at Marbella, be sure to ask your server about a complimentary almond liqueur.

Marcelo Fadul: Marbella's Executive Chef

Meet our Executive Chef, Marcelo Fadul. Marcelo is a master of Spanish cuisine. He was born and raised in Brazil. He has worked as a Chef at 4 Diamond restaurants in Spain and New York City. In Spain he learned all about the native ingredients, spices, preparations and serving techniques used in this country so rich in heritage and tradition.

Marcelo excepted our invitation to come to Cleveland in 2001 to work at Mallorca. Now he has become a partner and the Executive Chef at Marbella. 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!

Marcello splits his time between Marbella and Mallorca (downtown in the Warehouse District). Next time you are dining at Marbella, feel free to ask your server if you could meet Marcelo when he has a minute. He is always happy to visit the dining room to say "Ola".

Our extraordinarily talented "king of the kitchen" excels in a tremendous variety of cooking styles. Each dish explodes expectations, challenging the mind as well as the palate. It's as though a path that begins in your backyard suddenly leads you to the moon. This is the cuisine of Marcelo Fadul and Marbella.

Marcelo's Signature Dish is Paella Vallenciana

Paella is one of Spain's most famous dishes. Our Shell Fish Casserole is based on the traditional recipes found in the Valencia region of Spain. If you have never had our Paella, be sure to try it some time. The portions are overwhelming so bring a good appetite.

Spain is famous for Paella and so are we. Clevelanders drive from near and far to dig into this steaming seafood dish. It is so enormous that couples often share this entree. And if you dare to go it alone, chances are you will be having Paella for lunch the next day at home.

Chef Fadul really goes overboard when he makes Paella for you. Heaping portions of Saffron rice are tossed with shrimp, mussels, clams, scallops and fresh white fish.

It doesn't stop there. After the mounds of seafood are added, Marcelo then adds slices of zesty Chorizo sausage, bit size chunks of chicken breast, sliced red and green bell peppers and peas. And just to be sure you don't go home hungry, he tops off our signature dish with a lobster. Are you getting hungry yet? We are, just talking about it.

Before we serve our Paella, we bring you a crisp tossed salad of mixed greens and tomatoes topped with our special Spanish dressing. This helps to get your digestive juices flowing before you ravish the Paella.

Oh, and by the way, when we proudly place the Paella in front of you, we also set down a medley of fresh vegetables that include broccoli, cauliflower, beans and carrots. It seems like most people go straight for the Paella though, and save the vegetables for last in case they have room left over.

Marcelo admires Spain's own culinary leaders Juan Mari Arzak, of longtime Michelin three-star Arzak Restaurant in San Sebastián, and Ferran Adrià, the creative force behind three-star El Bulli in Catalonia.

When it comes to wine and food, Spain may never achieve the technical sophistication of France or the natural harmony of Italy. But its very contradictions are sowing the seeds of an exciting new synthesis. With enough dedication and a little luck, Spain may succeed in forging a culture that truly embraces both its own glorious past and the onrushing global future.

The service and surroundings contribute to Marbella's refined, romantic ambience. Our knowledgeable and extremely attentive waiters glide between laughing and whispering diners, available and informed but never obtrusive. Your wish is our command.

During the evening, entrees are served with vegetable side dishes family style along with enormous platters of steamed green beans and carrots, rice and fried potatoes. The result is dizzying as waiters laden with steaming trays of beautiful food hurry past your table. You can't help but ogle other diners' selections as the staff weaves around the tight pattern of tables. Our tables are can barely fit the the parade of plates and platters. In a word, wow. Or maybe a lusty "Ole!" would be more appropriate.

Spain's national pastime combines food and romance.

The Spanish dialect, like France and Italy's, is considered a "Romance Language." An evening at Marbella is an unforgettable experience. Sit back, relax and enjoy our "Old World" atmosphere. You will hear most of our staff speaking Spanish, so feel free to try out a few of your favorite Spanish phrases. Our menus list the dishes in Spanish and English to enhance your sense of adventure. If you are planning on bringing a date to Marbella, remember the phrase "muy bonita." It is the Spanish term for "very beautiful."

Our staff is always overjoyed to pass on a Spanish translation, so please ask anyone of us a question about our culture or language. If your date is celebrating a birthday, whisper to your server and our entire staff will sing your special someone "Happy Birthday" in Spanish. Another romantic touch is to have a fresh flower bouquet awaiting your date at the table when you arrive. Just call ahead and let us know and we will order your roses for you and have them blossoming at your table. To be sure that your special request is completely in order before you arrive, use our online forum to discuss it with our "Master of Ceremonies", Jesus.

Romance is the first course at Marbella!

Order a Marbella Gift Certificate

Gift Certificates from Marbella make excellent presents. You can order them in any denomination you like. Choose from any number of methods for ordering. You can call us at 216-464-9939 and we can mail it to you or the recipient. This web site also has a fax/mail order form you can print out. You can even order your gift certificate right through our web site. So if you want to treat some friends or relatives to the excitement and adventure that is Marbella, get them a really special present. Gift Certificates are mailed within 3-5 business days by standard United States Postal Service mail. Please allow sufficient time for delivery.

Order Gift Certificates Online!

"Hello and welcome to our new restaurant!" - Jesus

If you have any questions about our Party Menus, please feel free to ask Jesus. He has hosted hundreds of parties before. If you have questions about anything, ask Jesus. Are you curious why we named our new restaurant Marbella? Home to Sean Connery and Antonio Banderas, "Marbella" is the name of a small paradise-like city near the southernmost tip of Spain. The word "Marbella" is pronounced phonetically as "Mar-Bae-Ya." If you have any questions about our restaurant, please feel free to ask Jesus. This web site features a section called "Ask Jesus". In this area, you can ask our Owner/General Manager any question you might have about our cuisine, wines, the Spanish culture.

Sign up for our Newsletter!

Our Newsletter is informative and fun. The Newsletter is emailed to you whenever Jesus writes a new one. The Newsletter includes new recipes, new wines added to our list, promotions, live entertainment updates and much more. Keep up with what's new at Marbella.

More Highlights

Spain: Overview and History >>>

Marbella: The City
In Spain >>>

Mallorca: The Island
In Spain >>>

Paella Recipe:
A Delicious Dish >>>

Great Links to Spain,
Food & Wine Sites >>>

Books/Videos On Spain, Food & Wine >>>

Manolo Torres: Our Inspiration >>>

Marcelo Fadul: Marbella's Chef

Jesus Demanuel:
Our Manager >>>

FREE Food & Wine
At Marbella >>>

Get The Marbella
Newsletter >>>

Order Your Marbella
Gift Certificates >>>

Enjoy A Photo Tour of
Our Restaurant >>>

Host Your Next Party
At Our Restaurant >>>

Inquiry About Reservations >>>

Directions and Maps
To Marbella >>>

Great Steaks

Marcelo prepares our steaks to perfection. He personally picks out only the best cuts of meat for our retaurant.

Yes, the stories are true. Spain is known for creating some of the world's tastiest seafood dishes ever devoured. But our Executive Chef, Marcelo Fadul learned how to prepare more than just seafood while he worked in Spain.

Man (and woman) can not live on bread, lobster, mussels, shrimp, scallops and calamari alone.

And this is why our menu also focuses on tender and juicy steaks. One of the best is the 20 oz. Strip Loin Steak topped with fresh wild mushrooms and enhanced so nicely with a delicious port wine sauce. Two of our most popular tenderloins include the broiled 16 oz. Filet Mignon and the Filet Medallions with Shrimp in a Marsala brandy sauce. Sautéed red and green peppers and Vidalia onions add even more zest to the beef medallions and shrimp.

Spanish Olive Oil

Look at that bottle of Italian olive oil you have in your kitchen. If it says "packed in Italy," chances are the oil did not come from Italy but from Spain, the world's largest producer of olive oil.

Our Executive Chef knows all about Spanish Olive Oil. He cooked with it every day when he worked in Spain.

For years, Spain sold much of its oil in bulk to Italy, which bottled it and slapped on an Italian label.

In recent years, however, Spanish olive oil producers have been putting their own names on the oils they make.

And why not? Spanish olive oils are made under standards stricter than those of any other country.

Many are good enough to make you forget where Tuscany is, often at prices more reasonable than those of better-known Italian oils. Spanish oils are enormously diverse.

Spain produces some 262 types of olives, 24 of which are used regularly in oils.

The picual olive, which is primarily used in Andalusia, particularly in the province of Jaen, is the most widely planted olive in the world.

Like its importance to wine, terroir is as crucial to olive oil as the olive varieties used. And there is diversity among Spanish olive terroirs.

The breadth of Spanish oils provides numerous opportunities for pairing with different foods. Intense oils like Pons or Almazara Luis Herrera are good when used sparingly on grilled vegetables or hearty greens.

Simpler oils like Rafael Salgado are better on relatively mild fish such as halibut. In other words, don't wait for Spanish dishes to use Spanish oils. Nuñez di Prado is superb on bruschetta, the grilled bread rubbed with garlic that hails from a place called Italy.

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