Aponiente

Ángel León, known as ‘The Chef of the Sea’, has transformed this old tide mill into the epicentre of an exceptional gastronomic experience. Surrounded by marshes bursting with life, his cuisine is based on absolute respect for the ecosystem, proposing a revolutionary way of understanding the sea. The experience begins outside, where diners cross wooden walkways and enter recovered estuaries, participating in the collection and preparation of ingredients: blue crab, moray eel, sea bass, halophyte plants... or prawns from the marsh itself (in one course, as a kind of cold stew, they are added alive). Inside, the tasting menu conquers palates through its sophistication, using surprising techniques and products (sausages and marine cereals, plankton, discarded fish, etc.) that even manage to weave desserts into this unique world. Aponiente not only delights the taste buds, but the brain as well, educating and raising awareness. A truly superb experience!