Cascada Marbella Welcomes Autumn With Seasonal Dishes And Signature Cocktails

Cascada Restaurant is a warm and welcoming bistro-style restaurant, in the hills of Marbella’s Sierra Blanca. Led by executive chefs and brothers, Jacques and Mathieu Lagarde, Cascada’s astute team is committed to offering an elevated dining experience with friendly and attentive service, ensuring that the guest feels at home.

This autumn The Luxury Editor was invited to discover Cascada, and its carefully designed and selected autumn menu, wine cellar and handcrafted cocktails. We began with handcrafted cocktails, including one based on a pine-infused gin, and another rich in seasonal pomegranates, accompanied by canapes. The main dishes are a delight – beautifully presented and layered in flavours, like the sea bass with its smoky elegance from the grill, and the new pumpkin starter served on a pepper sauce. The sea bass ceviche was extraordinary.

The Chefs

Jacques and Mathieu Lagarde lead the culinary team, with a strong focus on sustainability and a zero-waste philosophy. They also can grow their own food in their rural market garden near Istan.

They studied cooking in France, their native country, and both have travelled halfway around the world to consolidate their training. Their experience as chefs embraces some of the best restaurants in Australia (Cottage Point Inn, two Michelin Stars), New Zealand (Amisfield, Michelin Star) and France (L’Oustau de Baumanière, three Michelin Stars). The two brothers are highly regarded in France for their participation in Top Chef 2023.

The Cuisine

Cascada Marbella offers honest, natural, unexaggerated cuisine, reflecting creativity and countless hours of preparation, testing and research, giving priority to the use of the freshest products to create original dishes.

Organic

Cascada maintains an environmentally friendly ideology and a deep commitment to sustainability and self-sufficiency. The team owns and farms plots of land in Marbella and Istán, grows aromatic herbs in the restaurant, using organic farming methods, and maintains close relationships with other producers in the area.

Charcuterie

In addition to the daily production of their own bread and cheeses, charcuterie is the Lagarde brothers’ great passion, and feature in the menu.

The Seasonal Menu

Cascada Marbella’s menu is inspired by a mixture of traditional and avant-garde techniques from different regions of the world and is based on local and local produce.

Grilled asparagus seasoned with white vinegar, EVOO, orange and grapefruit; foie gras au Torchon with Sichuan pepper, cognac and port, accompanied by Campaigne bread with onion tatemada and homemade fruit jam; or the sea bream cured in brine and grilled with olive wood, seasoned with fresh grapes and garnished with dill and pickled cucumber, are part of the menu. From the grill, enjoy boneless chicken thigh with spicy marinade and chilli sauce, sea bass with mussel foam, Iberian abanico with its jus and coriander seeds, leg of suckling goat served with its jus or beef sirloin with anchovy juice and cauliflower purée.

Different garnishes, such as leeks, antipasto and aioli; romaine lettuce and piparra dressing, or mashed potatoes and horseradish, are protagonists in Cascada’s menu, as well as desserts, among which we find blueberry compote, sangria gel, apple and meringue; rice pudding with milk and honey infused in lavender with rice biscuit; cocoa brownie, salted caramel and thyme; and pine brûlée with caramelised sugar.

The Tasting Menu

As part of the ‘farm to table’ concept, Cascada’s 2024 tasting menu (€85) features five courses, with the option of charcuterie (€20) and wine pairing (€30). This menu changes with the season, taking advantage of the representative products of the harvest, and is designed to be enjoyed by all diners at a table.

The Cocktails

Jacques and Mathieu see cocktails as ‘a dish with alcohol.’ Inspired by their own garden and the farm in Istán, the chefs have outlined a cocktail menu that includes everything from classics with a twist to unique concoctions.