The top layer of marble dissolves when exposed to acids. If you can live with that, then get what you like.

Choosing marble for a kitchen countertop requires balancing its luxurious, timeless aesthetic with its natural softness and porosity. It is highly susceptible to staining, scratching, and etching from acidic foods like lemon and wine. If you embrace a "living finish" that patinas over time, it is an unmatched choice. A personal choice. No one can decide for you.

I’d get the marble in a heartbeat! But then I’m a patina gal, and have soapstone counters.

Get the marble sealed once or twice a year. That will eliminate any staining. However, yes, acidic foods, even water, will etch the stone. I’ve never minded etching, as it tells a story of how used and loved the counter or table is. Also, for the most part, etches can only be seen from a certain head angle.

Please, no plastic filled quartz in Portugal! Go with the real deal…Mother Nature’s product!

Btw, I have a black marble table in my living room, passed down from my mother in law, who used it as a plant table. It has many etches from water. They don’t bother me. And, quite frankly I no longer notice them!

You're right- I think the designer actually said there's not the selection of granite like the US, and nothing that she'd recommend.

Marble , looks fantastic when installed then decades of it looking stained and etched until the pantina develops and suddenly its the best kind of old world beauty. Honed will show less etching than polished. I say if you love it go for it!