Aponiente

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Ángel León is a celebrity chef from Spain, known for using fish scraps, plankton and other “second class fish”,usually ignored by chefs or fishermen.  He is a big advocate for the sea and sustainable fishing. You can experience Ángel León’s passion through his cooking at  2 Michelin starred restaurant Aponiente, located in the beautiful and spacious marine themed 17th century tide mill in the suburbs of Cádiz. While I loved the philosophy and the concept of the restaurant, especially the fake sausages and the charcuterie made exclusively of seafood, I felt that the rest of the grand “Mar de Leva” menu fell flat. Having said that, I enjoyed the experience nonetheless and would probably come back to Aponiente if I were back to the region.

Aponiente: C/ Francisco Cossi Ochoa, s/n, 11500 El Puerto de Sta María, Cádiz, Spain; tel. +34 956 85 18 70

Shrimp fritter
Shrimp fritter
Sea "pastry": cream,squid,San Marcos crab and plankton "cakes"
Sea “pastry”: cream,squid,San Marcos crab and plankton “cakes”
Cold sausages and hot butchery served by chef Angel Leon
Cold sausages and hot butchery served by chef Ángel León
Sausage made of seafood
Sausage made of seafood
Selection of "charcuterie"
Selection of “charcuterie”
Sea snacks: Halofilo taco,roast sardine,little shrimp omelette,Rotena discard fish
Sea snacks: Halofilo taco,roast sardine,little shrimp omelette,Rotena discard fish
Saline bushes and sea snail salad
Saline bushes and sea snail salad
Mussels cold soup
Mussels cold soup
Cumin oysters
Cumin oysters
Lobster cocktail
Lobster cocktail
Mackerel ceviche
Mackerel ceviche
Sea stew " Berza"
Sea stew ” Berza”
The open kitchen
The open kitchen
The location
The location
The restaurant façade
The restaurant façade
Grey mullet rable
Grey mullet rable
Cuttlefish à la presse
Cuttlefish à la presse
Cuttlefish à la presse
Cuttlefish à la presse
Cuttlefish à la presse. Although the ritual was impressive to watch, the final result didn't taste anything more than potato dumpling with cuttlefish ink.
Cuttlefish à la presse. Although it was impressive to watch the ritual of this legendary technique, the final result didn’t taste anything more than potato ravioli with cuttlefish ink sauce.
Risino with plankton
Risino with plankton
Mint
Lemon-apricot
Lemon-apricot
Cherries-coffee
Cherries-coffee
Coffee
Coffee
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