The Story of Cascada
In late 2020, in the middle of the pandemic, Max Marion Renard and Benjamin Jennes came across an abandoned restaurant in the hills above Marbella — with no plan, barely any money, and everything to build.
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Above the waterfall, guided by the seasons
Cascada sits right above a natural waterfall, with a river running through the garden, and everything we cook follows the seasons. Our two French chefs work almost entirely with local Spanish produce, and though we're minutes from the coast, it feels nothing like it. It's quiet, green, and calm.
The Lagarde Brothers
Our kitchen is run by two brothers, Jacques and Mathieu Lagarde — French chefs known for their time on Top Chef France, and for a style all their own.
The grill is their signature. Meat is where they push hardest and it shows in the charcuterie they cure in house, served as its own pairing alongside our 5-course tasting menu.
Vegetables get the same obsession, just in a different form: one ingredient, worked every way they can: cured, marinated, grilled, smoked, confit, puréed, in oil, as a foam...
It starts the moment you walk in. The entrance is lined with aromatic herbs and plants, the same ones the chefs pick and cook with every day. Nothing here is just for decoration: if it's growing at Cascada, it usually ends up on your plate.
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