The Marbella Club has reorganized its dining into several discrete venues, all under the talented direction of executive chef Juan Gálvez. Most guests take lunch at the bountiful buffet at the Beach Club. Diners seeking out the avant-garde stylings of contemporary Spanish cuisine gravitate to the MC Café. The old standby, however, remains the Marbella Club Grill, with seating both indoors and outside on the terrace. You dine amid blooming flowers, flickering candles, and strains of live music—perhaps a Spanish classical guitarist, a small chamber orchestra playing 19th-century classics, or a South American vocalist. The contemporary pan-European menu changes with the season. You might begin with a lobster cocktail with diced mango and honey truffle dressing, or perhaps a spicy coconut soup with lemongrass. Specialties include beef entrecôte with a mushroom pepper sauce, and seared tuna with shiitake fried rolls and ginger dressing.