Cascada Marbella, led by the renowned chef brothers Jacques and Mathieu Lagarde, invites food lovers to experience an exceptional culinary journey with their innovative concept of “Six-Hand Dinners.” This exclusive event, which brings together chefs from around the world, promises to delight diners with a special tasting menu created in collaboration with guest chefs.
The “Six-Hand Dinners” are held every two months, where the Lagarde brothers invite a distinguished chef to co-create a menu that fuses the passions and techniques of three chefs. This event not only showcases culinary creativity but also fosters an intimate and welcoming atmosphere to enjoy the art of cooking.
The next “Six-Hand Dinner” is scheduled for 26 October, featuring the special guest chef Albane Auvray. Attendees will enjoy a six-course tasting menu, accompanied by a carefully selected wine pairing. This event offers a unique opportunity to experience the collaboration of renowned chefs and discover innovative flavours in a magical setting, surrounded by the natural beauty of Marbella.
Cascada Marbella
Cascada Marbella is a cozy bistro-style restaurant that opened its doors in September 2020. Located in the hills of Sierra Blanca, beside one of the waterfalls of the Arroyo de las Represas, this charming establishment offers an ideal atmosphere for enjoying honest and creative cuisine, whether on its summer terrace or in the inviting indoor lounge during the winter.
Cascada Marbella stands out for its commitment to sustainability and the use of fresh, seasonal ingredients. The philosophy behind its cuisine is rooted in respect for the environment and culinary innovation. The Lagarde brothers grow their own ingredients in plots in Marbella and Istán, and they work closely with local producers to ensure the quality of every element on their menu.
One of the highlights of Cascada is its own preparation of bread, cheeses, and charcuterie, reflecting its dedication to offering fresh, high-quality products.
The restaurant’s culinary offerings blend traditional and avant-garde techniques, focusing on local and nearby ingredients. Dishes such as grilled asparagus with white vinegar and grapefruit gel, foie gras au torchon with homemade jam, and roasted sea bream with fresh grapes stand out.
The grill is key to their proposal, featuring delights such as boneless chicken thigh with spicy marinade and corvina with mussel foam. The sides include grilled leeks and mashed potatoes, while desserts like lavender-infused rice pudding and cocoa brownie with salted caramel beautifully conclude an exceptional dining experience.
