Aponiente

Ángel León, whose restaurant is housed in a tide mill dating back two centuries, is known as “the chef of the sea” and any mention of him means a journey of continual gastronomic discovery. As he says himself, at Aponiente “the aim is to raise awareness, open people's minds and introduce them to new concepts that are impossible to find anywhere else”. Totally committed to sustainability, this is a chef who seeks to surprise diners with new techniques and ingredients (such as seafood sausages, plankton, bioluminescence, cooking with seawater etc), always honing a philosophy which revolves around recycling, making the most of what the natural estuaries have to offer and championing the salvaging of discarded fish. His contemporary cuisine, based around resources from both the Mediterranean and the Atlantic, provides further surprises on the dessert menu, on which dishes somehow manage to combine the maritime world with sweeter textures (his “20 leagues under the sea”, a seaweed millefeuille presented inside a book by Jules Verne, is a particular delight).