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Set in a pristine country house, amidst an avocado plantation, Finca Besaya ensures that guests dine in the lap of luxury. Its cosy, rustic interior, embellished with original paintings as well as traditional antiquities, makes for a unique setting. The terrace, a charming spot, overlooks the farm and benefits from a magnificent view; the seating arrangement and soft lighting set the tone for a quiet conversation with your companion or idle chatter with friends. The bar is comfortably furnished with sofas that make you feel thoroughly at home while you browse through the menu and enjoy your drink.

There are three main dining areas, the first being on the ground floor, which has an enormous fireplace, and then upstairs where you can choose from either 'the blue room' or 'the library', both of which are filled with old books.

Founded by Francis Butler, a stage and screen personality, this highly individual Marbella restaurant started as a room in his house and gradually expanded. Now in new hands with an exciting menu, it continues to attract a theatrical and vivacious crowd.

The fixed price three course carte du jour offers creative Mediterranean dishes. Main course delicacies - such as fried sea bass, quinoa risotto and champagne sauce; pan-fried turbot, polenta, asparagus and mushroom jus, and the house speciality of vanilla flavoured lobster with confit of carrots - take gastronomes on an exciting journey. But, not before starters such as beef carpaccio, rocket leaves, shaved parmesan and basil oil, and terrine of foie gras, spiced bread and apple chutney have extended you a warm welcome. To bid adieu, a range of sweets led by lime mousse with basil and strawberry sauce and chocolate praline and crème anglaise queue up to be chosen.

This is just a sampling of the bill of fare; for others the draw could be the grilled duck breast with ginger sauce, and chicken skewers. Those who enjoy salads may opt for one of avocado, carrots, endive, palm hearts, tomato, lettuce, orange, smoked duck breast and yoghurt with lemon sauce.

After dining you can dance the night away to the classic tunes played at La Finca Besaya. The glorious location, the ambience, the food and service by five star staff make this attractive place well worth a visit.

'What's in a name?' is a popular phrase from Shakespeare's lyrical tale of star-crossed lovers, but at Garum there is so much to that name, which literally means a traditional method of preparing an ancient Roman fish sauce, believed to have originated from the historic settlement of Boloña on the southern Spanish shores. Despite all the years that have passed, the ruins of this town are still present and so is the memorable flavour of its ingenious recipe.

Step inside and you will find a room that is elegantly dressed with artistically designed nooks, strategic lighting and a dining area with a conservatory-like appearance. Who doesn't like a glimpse of sunshine on a languid summer day? Not only do they have a large terrace but its pleasing vistas take in uninhibited views of the Mediterranean beyond, and you may just have to be quick off the mark to get a spot.

The European theme is hard to avoid on the menu, with dishes such as cold gazpacho with ratatouille, herb oil and balsamic vinegar, and foie gras vienetta with white chocolate and chilli toffee sauce. Starters like soto ajam - lemongrass soup served on cold garnish of chicken, celery, glass noodles, dried onion, tomato and quail's egg - exhibit some real innovation.

The kitchen's ambitious style is even more evident in the mains with salmon baked in the oven and served with Mexican bean salad and lime tequila 'milkshake'; marinated king prawns, semi peeled and served with a coconut orange soup and fried spiced rice, and rack of lamb with a German style potato, vegetable pancake and mint garlic jam. Pasta lovers will find solace in the scrumptious chicken fillet lasagne with tarragon cream cheese served with fresh tagliatelle and green asparagus.

Desserts have been innovatively christened 'health kick', dark chocolate crème brûlée with an orange cointreau salad or the 'highland fling' of scotch whiskey and saffron poached pears and cream. Little members of the family can choose between rosada, a white fish, with chips; chicken or pasta bolognaise. The cellar offers an eclectic selection of Spanish wines produced in small, select vineyards.

The team at Garum, inspired by the namesake method of cooking, aim to create a memorable dining experience that will linger in their guests' memories for a long time by creating an array of cosmopolitan, inspired cuisine that continually challenge both the eye and the taste buds.

The Marbella Club hotel, that old stomping ground of the rich and famous, is just minutes away from Villa Tiberio, probably the reason why many celebrities that are found there, dining in the luxurious restaurant or probably the splendid garden.

Nearly two decades ago, there was just a decrepit house overgrown with weeds, in this same location. It took the vision and passion of Sandro Morelli to bring it to its present splendour. With the azure pool glinting in the warm sun, the neatly trimmed shrubs surrounding it, the fragrant arbour that leads to the restaurant, al fresco seems to be the preferred mode of dining for patrons.

In this gorgeous setting, almost fairytale like in its lush splendour, guests are treated like royalty as they sit down to a wonderful meal. The cuisine is not limited to one country but favours a more cosmopolitan approach with flavours from the Mediterranean interspersed with those from Italy and Spain.

The gastronomic journey at Villa Tiberio starts with scallops and jumbo prawns in a cream and brandy sauce, thinly sliced beef with avocados and lemon dressing, or pancakes filled with spinach, fresh salmon and cheese au gratin. As a prelude, these dishes are excellent, and provide a fresh burst of enthusiasm for what follows.

The homemade pasta, with a variety of rich sauces, are tempting and you could try the pappardelle alla Sandro, flat noodles with generous chunks of lobster and tomato for a delicious main course. The other variations, with cream, caviar and smoked salmon, are equally enticing, while risottos and lasagnes are prepared with care and skill, leaving no room for dissatisfaction.

Affirmed meat lovers will find the fillet of beef with Madeira wine, foie gras and truffle to be a generous display of culinary excellence, while the pan fried veal, with fresh peppers, black olives and capers holds its own ground. The duck baked with orange and Curacao liqueur, the crispy roast suckling pig and baby lamb braised in Barola wine are signature dishes at Villa Tiberio, that have led to repeated success with customers.

The wine list is extensive and covers three thousand bottles of the best Spanish, French and Italian wines. Sandro Morelli is a connoisseur of fine wines and vintages and the 1938 Chateau Margaux, Petrus or the 1894 Chateau Haut Brion in his bodega are proof enough.

While Marbella attracts the usual crowd of jet setters and glamorous personalities for its white sands and beaches, Villa Tiberio is one destination everyone makes a point to visit.

Think of Sevilla and images of cathedrals, flamenco nights, tapas and the riad-styled Corral del Rey might come to mind. This boutique hotel emanates a unique charm, evident from the small, yet sleek, reception area, to the three arched galleries, off which are just six rooms. The atrium patio, Roman marble columns and original wooden carved beams showcase some fine architecture accentuated by a distinctive Lutron controlled lighting system.

Corral del Rey in its previous incarnation was a seventeenth century palacio, now painstakingly restored over a period of two years by its young Anglo-Iberian owners, Anthony and Patrick Reid. Original tapestries are interestingly juxtaposed with modern techno services such as flat-screen TVs, marble-and-glass baths and wi-fi.

The décor of the restaurant is an all monochrome and minimalist affair but done with style. The sequential artwork and strategic illumination are some of the most appealing features. Anyone wishing for privacy can head to the vaulted low ground cellars discovered during restoration. Above all this is the rooftop terrace with sun loungers and a plunge pool where diners can enjoy a cocktail with floodlit landmarks such as The Cathedral of Seville for company.

Modernity and originality continue in the kitchen, which offers European fare using the freshest market produce available. Starters of cod risotto, octopus carpaccio and cappuccino; foie gras with mango sorbet and crispy rice, and wok-fried asparagus and boletus with Parmesan reveal some real innovation. Mains include confit of suckling pig with honey and vermouth sauce; stewed veal cheeks with fried artichokes, and roasted turbot with mango chutney and trumpet mushrooms.

The rich and delicious tocino de cielo, or egg yolk custard, is served with eucalyptus ice cream and the homemade chocolate brownie with curry foam. You could also choose between a selection of wild fruits with cheese mousse or sorbets for desserts.

Corporate honchos who seek a welcome change from the glitzy boardrooms can try Corral del Rey?s basement, which is beautifully designed, being both functional and spacious. This area is ideal for exhibitions and private functions as well.

While you are there, you might like to explore the lovely Giralda Towers, Alcazar or the orange gardens, which are just round the corner, or just stroll around the smart environs of the Corral del Rey to marvel at the fabulous works of art displayed around the hotel.

Nestling quietly alongside some of the world's most chic clothing retailers, it's hardly surprising to see guests visiting Pravda appearing weighed down with shopping bags. So step inside to explore a world of attractive people and walls embellished with fashionable photographs, then delve into their unique styled menu with a wealth of choices and you might soon realise that this place is more than just a hang out for the über trendy.

During the warm months of the year Pravda opens its marina facing terrace for dining and weary customers can enjoy the vibrant environment, the exciting views of the bustling port and get a second wind before heading home. Inside it is all crisp and bright, with black chairs, creamy white sofas and big mirrors, creating a plausibly elegant yet comfortable setting.

A palpable sense of uncomplicated cooking with a global theme defines the regularly amended bill of fare. Although several new dishes make their presence felt, their famous signature dishes remain and evokes nostalgia amongst their regular patrons. It's probably this kind of flexibility and attention to detail that makes this place so appealing.

Lobster cocktail with diced mango and honey truffle dressing; fresh oysters on ice, and spicy coconut soup with lemongrass can awaken the most jaded taste buds. Main courses of beef entrecôte with French fries and mushroom pepper sauce; glazed rack of lamb with arocalapa mashed potato, and seared tuna with shiitake fried rolls and salad with ginger dressing exemplify some robust cooking.

Choose between the vodka marinated raspberry with vanilla ice cream and almond crème brûlée with custard, topped with caramelised sugar before saying 'adios'. The drinks list is home to some full bodied wines such as Miguel Merino Unnum, Bikandi reserve and Mirto in addition to some fine champagne.

Eclectic is an often used expression to define global cuisine but at Pravda it is truly merited as a description of their food as you could select a country for each course and relish their culinary delights. Puerto Banus is home to some prestigious luxury yachts and cruisers, and Pravda has added a further touch of glamour.

Beckitt's is a well established dining haunt in the town of Marbella, primarily recognised for excellent food and service and has fast become well known for its late nights and atmosphere. Owners, Mark and Lynn, are an affable couple, well known restaurateurs with a keen eye for niche markets who have orchestrated Beckitt's rise in popularity over recent years.

The decor is inviting and understated and the layout offers diners as much privacy as possible, and the opportunity to view the creations in the making with a large, central open kitchen. Infused with an International flavour and a selection of specials every evening, there is something to suit everyone's palate on the menu, offering both daring and simple homely dishes.