Máximo Cabrera
Argentine biologist-turned-chef behind Fronda Pasaje in El Born — a small temple of botanical (plant-based) cuisine opened in 2024.
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Máximo Cabrera is the Argentine biologist-turned-chef behind Fronda Pasaje, the small botanical-cuisine restaurant in Barcelona's El Born neighbourhood opened in 2024. A 30-year pioneer who founded Argentina's first specialised botanical restaurant in Buenos Aires, Cabrera pushes plant-based cooking beyond vegetarianism. Fronda Pasaje is in the Michelin Guide selection and Repsol Recomendado.
From @maximocabreracocinero on Instagram
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En Crudo elegimos no quedarnos quietos. Entre ciclo y ciclo, en cada ciudad, hay un espacio que casi nadie ve: las horas que le robamos al calendario para investigar. Fermentos que tardan lo que tienen que tardar. Fuego que probamos hasta entenderlo. Cuadernos llenos de errores que después se vuelv
Carlo Petrini fue un humano ejemplar, un verdadero visionario. En una época tumultuosa y dispersa, donde la hiperinformación nos somete, él encontró palabras que despiertan. Entendió que a través de la comida se puede cambiar el mundo — que comer es un acto político, cultural, evolutivo. A través de
Biography
Early years
Cabrera trained as a biologist in Argentina — the scientific foundation that runs through his cooking. His career in restaurants spans more than three decades.
Career
Cabrera is an Argentine pioneer who opened the first specialised botanical restaurant in Buenos Aires. In 2024 he brought the concept to Barcelona with Fronda Pasaje, a small temple of botanical cuisine in El Born, near Santa Maria del Mar. The restaurant features a large glass wall separating dining room from kitchen so guests can watch the chefs cook. The format is a short menu plus two tasting menus (a five-course at €50 and a seven-course at €75). Fronda Pasaje is in the Michelin Guide selection and Repsol Recomendado.
Philosophy
Cabrera's project pushes vegetable cuisine beyond vegetarianism — botanical cooking with fine technique, where ingredients like mushrooms can be treated to taste like meat. The restaurant is small and intimate by design, with the open kitchen as the centre of the experience.
Restaurants
Accolades
- ·Michelin Guide selection at Fronda Pasaje
- ·Repsol Recomendado at Fronda Pasaje
- ·Opened Argentina's first specialised botanical restaurant
- ·30+ years of botanical-cuisine practice
Frequently asked
Does Máximo Cabrera have a Michelin star?
No — Fronda Pasaje is in the Michelin Guide selection and Repsol Recomendado.
Where can I eat Máximo Cabrera's cuisine in Barcelona?
Fronda Pasaje in El Born, near Santa Maria del Mar — the small botanical restaurant he opened in 2024. The format is a short menu plus two tasting menus (€50 and €75).