Mauricio Giovanini: the Chef Who’d Rather Break the Rules Than Follow Them

Mauricio Giovanini isn’t just any chef. He grew up in Argentina, but his culinary vision stretches far beyond South America. In his kitchen, it’s all about balance, boldness, and original flavor combinations. No unnecessary fuss—just clean, expressive flavors with a story. His restaurant, Messina in Marbella, is the result of years of dedication to a distinctive cooking style that stands alone.

Flavor Lives in the Juice

Giovanini doesn’t believe in heavy sauces or thick layers. Instead, he prefers working with pure juices, concentrates, and creams extracted directly from the ingredient. He’s convinced that real flavor lives in the liquid part of food. This approach gives his dishes a nearly fluid elegance—fresh, full, and strikingly clean. Lately, he’s also been using natural thickeners to refine his culinary signature even further.

A Kitchen With a Passport

His style defies categorization. Mediterranean? Sure. Latin American? Also. But the Lebanese kitchen plays a key role, too. Rather than stick to one tradition, he picks elements from different cultures that match his flavor vision. That leads to surprising combinations—without ever feeling forced.

The Quiet Power of Messina: Pía Ninci

Behind the scenes—and in the dining room—Pía Ninci plays a lead role. As sommelier and host, she ensures an experience where everything clicks, from the wine pairings to the relaxed service. She knows every bottle in the cellar and every nuance on the menu. Together, she and Mauricio form a team that doesn’t treat gastronomy as work, but as a way of life.

Messina: Where Flavor Meets Vision

At Messina, it’s not just about what’s on your plate—it’s about what you feel. You don’t just eat here; you experience. Every dish tells a story about who Giovanini is, where he’s from, and where he’s going. And you can taste that—in every sip, every bite, and every moment at the table.

Star restaurants in Andalusia, among others: Aponiente, Noor, Bardal, Skina, Messina, Kaleja, Cañabota, Baga, BACK and Nintai | Michelin Guide, Guía Repsol