Marco Island · Mediterranean
A Modern Taste of the Mediterranean
Marazul offers an elevated Mediterranean dining experience featuring thoughtfully prepared dishes, fresh ingredients, warm hospitality, and a sophisticated atmosphere.
About Us
The flavors and warmth of the Mediterranean coast
Marazul brings the flavors, warmth, and hospitality of the Mediterranean to an elevated dining setting. The room is calm and candlelit, the service unhurried, and the cooking rooted in the simple, generous spirit of the coast.
Fresh, Carefully Selected Ingredients
Each plate begins with produce, seafood, and pantry staples chosen for quality and season.
Authentic Mediterranean Inspiration
Coastal cooking traditions guide the kitchen, interpreted with a modern, refined hand.
A Talented, Well-Seasoned Chef
Dishes are composed with precision and presented with quiet beauty.
Warm, Attentive Hospitality
An atmosphere suited to date nights, celebrations, and dinners worth remembering.
Our Menu
Seasonal Mediterranean Cooking
Classic Mediterranean plates prepared with seasonal ingredients. Menu items and prices may change with the season.
Appetizers
The Mediterranean Salad
15Blend of endive, radicchio, frisee, cherry tomato, shaved bosc pear, gorgonzola cheese, pine nuts, red wine mustard vinaigrette.
Burrata Pugliese
19Creamy Pugliese burrata, roasted vine tomato, EVOO, basil pesto, seasons petite, fleur de sel.
Mussels à la Monegasque
21Prince Edward Island mussels, chablis-lobster broth, shallots, shaved garlic, oregano, Pernod.
Spanish Octopus
22Vizcaya adobo marinated then charred, piquillo hummus, salmoriglio.
Escargots de Bourgogne
20Burgundy snails baked in basil garlic-herb butter, lemon zest.
Costa Brava Boquerones
19White anchovies, roasted piquillo peppers, castelvetrano olives, capers-garlic confit, grilled sourdough.
Baby Artichokes
19Grilled artichoke hearts, seasons petites, olives tapenade, red wine mustard vinaigrette, pecorino regiano.
Main Courses
8 oz. Angus Filet Mignon
42Center cut, golden whipped potato, haricot verts, wild mushroom, black truffle veal cream sauce.
Australian Rack of Lamb
44Pistachio-herb crusted half Australian rack of lamb, pommes Anna, Cassis black currant demi-glace, haricot verts.
Veal Tenderloin
448 oz milk-fed veal tenderloin, mushroom duxelles, champagne-morels truffle demi cream sauce, haricot verts, whipped Yukon Gold potato.
Whole Loup de Mer Basque
42Mediterranean bass, roasted piquillo peppers, mussels, pink shrimp, shaved garlic, EVOO, parsley.
U-10 Day Boat Scallops
42Four pan-roasted Nantucket day-boat scallops, eggplant caponata, celery root puree, black truffle cream sauce.
Bouillabaisse
44Scallops, bass, shrimp, mussels, clams, simmered in a saffron-lobster tomato broth, Pernod, rouille, grilled crostini.
Faroe Islands Salmon
38Pan-seared Faroe Islands salmon, creamy basil risotto, seasonal vegetables, saffron-lemon beurre blanc.
Catalan Chicken Breast
32Pan-roasted airline chicken breast, toasted Marcona almonds, prunes, apricot, orange zest, tomato-garlic Chablis rosemary jus, pommes Anna, haricot verts.
Penne al Pollo Alfredo
32Tender chicken breast, penne pasta, sweet green peas, Parmigiano-Reggiano, silky garlic cream sauce, fine herbs.
Mediterranean Garden
25Roasted red beets, golden beets, baby artichokes, roasted tomato, pommes Anna, haricot verts, wild mushrooms, basil pesto, hummus, grilled pita.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Split item 12.00
Reservations
Reserve Your Table
Book directly through OpenTable. Choose your date, time, and party size below.
Contact
Visit Marazul
Phone
Hours of Operation
- Monday
- 4:00 – 8:30 PM
- Tuesday
- 4:00 – 8:30 PM
- Wednesday
- 4:00 – 8:30 PM
- Thursday
- 4:00 – 8:30 PM
- Friday
- 4:00 – 8:30 PM
- Saturday
- 4:00 – 8:30 PM
- Sunday
- Closed