WE KNOW MEAT.
Why Marble?
The name "Marble" came about naturally, inspired by the marbling of meat - the level of intramuscular fat in beef, which is particularly important in the highly prized Japanese Wagyu steaks. Their quality is rated based on how beautifully marbled they are. Marble offers the opportunity to select your preferred breed of cattle, steak cut, and aging time — ranging from 7 to over 100 days. Marble accommodates more than 120 guests.
Marble steakhouse
Driven by the desire to showcase the unique beef terroir of every cut, the centerpiece of Marble restaurant is the dry-aging chamber, where over 10 different cattle breeds are aged on-site, with a capacity of over 2.000 kg of meat.
Steaks are grilled to perfection on a unique Spanish Vulcano Gres grill, custom-made exclusively for The Marble restaurant. This exceptional grill enhances our meat with varied textures, rich flavors, and irresistible aromas.
The Chef’s Table seats up to 10 guests, offering maximum privacy and a unique experience with a direct view into the kitchen and the Marble grill.
A high-seating area where you can enjoy cocktails and premium spirits.
Two separate rooms that can be combined into a single unified space. Each accommodates 10 guests, or 20 when combined. Perfect for business meetings, presentations, and private celebrations.
Custom-designed refrigerated wine cabinets are placed throughout the restaurant, crafted to our specifications. They house 220 wine labels carefully selected by our sommelier.