Marbella Club beach club: lunch, the buffet and sunbeds

The room takes its cue from the old palapa roof and 1950s Acapulco, with tropical greens and coral colours around the restaurant, lounge, bar and pool. The hotel’s own page describes 2 grills and a raw bar serving ceviche and aguachile. It also points out the cabanas on the pier. This is the venue to reserve when you want the meal and the place to occupy much of the afternoon, with the practical arrangements made before you arrive.

The raw and small dishes show that Mexican influence clearly. On the native lunch menu read on 17 October 2026, white-prawn aguachile with jalapeño escabeche costs €27; sea-bass tiradito with passion-fruit tiger’s milk is €39. Guacamole with corn tortillas and root crisps is €33. There is also green gazpacho with coriander and lime, €19, and ash-baked aubergine with chipotle, hazelnut, requesón and tacos, €26. Choose a few plates by ingredients before moving to the grill.

The larger fish dishes can be ordered for the table. Cedar-plank turbot or sea bass is listed at €140 for 2 people or €80 for one, while coal-charred spiny lobster with citrus aioli is €115. The main-course section has seared almadraba tuna with panzanella at €47, grilled octopus with Ana María’s green mojo at €42 and grilled squid with chilli, olive oil and lemon at €43. The printed amounts belong to this à-la-carte menu and say nothing about a lounger reservation.

A party can also choose lamb rack with poblano mole, pomegranate and crisp corn, €56, or the garden-vegetable clay pot with green mojo, €36. Side dishes have their own prices: fries, new potatoes and charred broccoli are €13 each, while heirloom tomatoes are €16. The menu’s footer lists bread and appetiser at €6. For a simple planning example, the €42 octopus and €13 fries add to €55 before bread and drinks. That makes the scale of lunch easier to picture while reserving the rest of the day.

The cocktails have their own native list. Its €28 section includes Capi Capi with cachaça, lime, mango and ginger beer; La Catrina with tequila, Chambord, lime and grapefruit; and a Piña Colada with white rum, pineapple, coconut and lime. Periquito uses Tanqueray 0.0 with lemon, cucumber and basil. Smoothies are €16, while the juice list is €15 and includes Minty Matcha with matcha, lemon and agave. These figures were read on 17 October 2026; choose the drink separately from the dish or buffet booking.

Sunday changes the food service. The venue page gives Grand Buffet from 1pm to 5:30pm, while Monday–Saturday has the à-la-carte menu from 1pm until 6pm. The bar runs 11am–8pm on that same current page. Use those venue-specific times to plan lunch, and ask the reservations team for the Sunday buffet’s current price when booking. The linked lunch PDF supplies individual dishes and cannot establish the buffet tariff.

Pool use and sunbeds deserve their own enquiry. The hotel’s native Internal Rules and Regulations allow external customers to use the Beach Club pool under its access, booking and capacity conditions. The Garden Pool is reserved for residents. Ordinary pool and beach loungers are free for residents under the general rule, with an explicit exception: Beach Club beach sunbeds are charged to residents as well as outside customers. External charges must be communicated in advance. Ask for the specific pool, beach bed or pier cabana you want and its quoted price.

MC Beach is another named venue within the hotel. Its chiringuito-style menu centres on fish and seafood, with lunch 1–5pm, a sushi bar 1–7pm and bar lounge 11am–8pm on its current page. The Beach Club is the palapa-roof restaurant with the raw bar and Sunday buffet described here. Give the full venue name with a reservation, particularly if you are arranging lunch and loungers together. Before taking a restaurant table, change out of swimwear: the hotel’s general restaurant rules exclude it.

Use the food and access you want to choose the place. A restaurant reservation and a sunbed enquiry can be made together while remaining distinct items in the plan.