The restaurant
Three decades on the same stretch of water.
A family-run Italian restaurant on Muelle de Honor, in the front line of the marina since 1993. Neapolitan cooking, a terrace on the water, and a dining room that has been full for three decades.
The glass front opens straight onto the promenade. The deck runs to the water's edge, and the boats moored opposite are close enough to read their names.
Inside it is white, bright and rarely quiet — a room built for long lunches that turn into dinner. The address has not moved since 1993. Neither has the family.
The terrace at sunset
- 1985
- The first La Pappardella opens in Chelsea, London.
- 1993
- The family moves to Marbella and opens on the front line of Puerto Banús.
- Every day
- Open 12:00 – 23:30, lunch straight through to late.
The signature dish
One plate has been on this menu since the very first year.
Sexy Pasta
Tomato, cream, grana padano, pesto and mozzarella. Simple enough to describe in a breath — and, over forty years, the reason a great many people give directions to La Pappardella by the name of a pasta rather than the name of a street.
Served as it always has been, or taken up to the Gold Edition with seafood, porcini and truffle, grilled sirloin or lobster.
- SexyPasta Clásica 30
- Gold Edition — seafood, porcini & truffle, or grilled sirloin 50
- Gold Edition — lobster 80
Served the way it has been since 1985
The kitchen
Pasta from Naples. Pizza from the oven at the back.
One kitchen, and a list that has grown for forty years without losing the plot: fresh pasta, Neapolitan pizza, and whatever the sea gave up that morning.
Every week, something off the list.
Alongside the menu, the chef writes a short run of weekly specials — dishes that never make it to print. Ask what they are before you order.
The craft
Fifteen seconds at the pass.
This is Jota — the man behind a great many of the pizzas that leave this kitchen.
Dough, sauce, three leaves of basil, then the oven. The pass is open to the room, so the wait for a pizza is also the show. Nothing about the method has changed much since Naples.
Since 1985
One family, two countries, forty years.
It began in Chelsea and it came from Naples. Lucia and Tony still run the Puerto Banús restaurant — which is why it has never quite felt like a chain, and never will.
1985
Chelsea, London
The family opens the first La Pappardella.
Napoli
Where it comes from
The family's roots, and the cooking that travels with them.
1993
Puerto Banús
Marbella, for the sun and the sea. Front line of the marina, Muelle de Honor.
Today
Lucia & Tony
Still family-run. Still Italian. Still on the water.
The experience
Lunch that runs into dinner.
Terrace, marina, a room that fills up and stays full. Live music, themed evenings, and staff who will switch language mid-sentence.
The menu
Six sections. Start wherever you like.
Reservations
Get a table on the water.
Booking goes straight through to the restaurant's live availability. Sunset sitting fills first.
Prefer to eat at home? Delivery and takeaway every day, 13:00–22:30 — +34 630 00 39 95.
Find us
Muelle de Honor, Casa A, Local 4
The Quay of Honour is the first row of the marina — the stretch where the largest boats moor. We are on the water side of Casa A, a two-minute walk from the Puerto Banús main entrance.
