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GAIA Marbella brings Greek-Mediterranean dining to Puente Romano on Marbella’s Golden Mile, pairing a seafood-led menu with an Aegean-inspired setting. Surrounded by the resort’s gardens and close to the Mediterranean, it feels well suited to Marbella’s polished dining scene.
The menu from Chefs Izu Ani and Orestis Kotefas spans Greek favourites, raw seafood, fresh fish, pasta and meat, with many dishes designed for the table. Dinner can continue at the bar or NYX, GAIA’s discreet late-night lounge.
Greek-Mediterranean Dining on the Golden Mile
GAIA centres on Greek-Mediterranean cooking, balancing familiar flavours with contemporary presentation. Sharing is integral to the menu, particularly across the spreads, raw dishes and mezze.
Its location within Puente Romano places GAIA among one of Marbella’s best-known collections of restaurants and nightlife venues, making it particularly suited to long, sociable dinners.
An Aegean Setting in Marbella
Azure and white tones, natural materials and greenery carry the Aegean influence through the restaurant. The terrace sits among Puente Romano’s gardens, while the pergola opens towards it and brings diners close to the open kitchen.
At the centre is GAIA’s signature fish market, the largest across its locations. The main dining room overlooks the pergola and provides a more enclosed alternative while retaining the restaurant’s Mediterranean character.
The GAIA Table
Seafood and Greek favourites provide the clearest thread through GAIA’s broad menu. Spreads, raw plates and mezze make natural starting points before fresh fish and larger mains.
Spreads, Salads and Raw Plates
The spreads include taramosalata with smoked cod roe and lemon zest, alongside melitzanosalata, tzatziki and tyrokafteri.
Raw seafood receives considerable attention. Tuna with truffle combines lightly smoked tuna carpaccio with black truffle dressing, while the tuna tartare comes with taramosalata, truffle mayonnaise, fresh truffle and caviar. Other choices include seabass ceviche, sea bream and yellowtail carpaccio, and Gillardeau oysters.
The traditional Greek salad combines mountain tomatoes with barrel-aged feta and homemade pickled olives. Alternatives include cauliflower with avocado and goat’s cheese, courgette with pistachio and tyrokafteri, watermelon with feta, and lobster salad.
Mezze and Starters
Baked feta arrives with honey, nuts and filo, while the cheese pie combines several Greek cheeses with fresh truffle. Seafood choices include grilled octopus with fava purée, prawns saganaki, fried calamari and wood-oven prawns with rosemary, harissa and chilli.
Moussaka, spinach pie, courgette tempura and Greek-style meatballs add some of the menu’s more familiar Greek flavours.
Fish, Seafood and Main Courses
The fish market is central to the GAIA experience, giving whole fresh fish a prominent place beside the open kitchen.
Elsewhere, lobster pasta pairs linguine with cherry tomato sauce, while seafood orzo combines calamari, prawns and clams. Meat dishes include slow-cooked baby goat with basmati rice, lamb cutlets with pita and tzatziki, roasted chicken with lemon and oregano, and Wagyu rib-eye. Rigatoni with fresh truffle and stuffed vegetables provide further options.
Desserts
Greek references continue into dessert. Loukoumades come with honey, cinnamon and caramelised walnuts, while homemade frozen Greek yoghurt is served with honey, walnuts and loukoumades.
GAIA Cheesecake, Metaxa Baba, Filo Mille Feuilles and Ravani coconut cake broaden the selection. Larger groups can opt for the GAIA Platter, a sharing dessert designed for at least three to four guests.
Cocktails at the Bar
The bar works naturally before or after dinner, with a cocktail list shaped by Mediterranean ingredients and flavours.
The Santorini Spritz combines vodka, lychee, hibiscus, rose and sparkling wine, while Theo mixes tequila with olive oil, basil, bergamot and Skinos Mastiha. The Omega Negroni brings together mezcal, coffee-infused sweet vermouth and Italian amari. Delos uses rum, Metaxa, honeybush tea and chocolate, while Midas pairs tequila with lemon verbena, roasted pineapple and coconut water.
The wine list spans Champagne, Greek and Spanish wines alongside strong selections from Burgundy, Bordeaux, Italy and the New World. Greek highlights include Santorini Assyrtiko and Xinomavro, while prestigious names range from Dom Pérignon and Krug to Vega Sicilia, Château Margaux and Château Lafite Rothschild, with mature vintages and large formats adding further depth.
After Dinner at NYX
Hidden behind the bar, NYX shifts the evening towards late-night Marbella with an intimate setting, cocktails and music.
Its position within GAIA makes the transition from dinner particularly easy, while the space can also be reserved for private gatherings.
GAIA in Marbella’s Dining Scene
GAIA feels at home within Puente Romano. The seafood focus suits its Mediterranean location, while the Greek influence gives the menu a clear identity across spreads, raw dishes, mezze and larger plates.
With its garden terrace, open kitchen, fish market, bar and NYX, GAIA offers a dining experience that can comfortably extend into the evening. It is a strong choice for a sociable dinner within Marbella’s luxury restaurant scene.
