Aponiente (Part 1 of 3)🌊
@aponiente_angel_leon
There are restaurants that serve seafood, and then there is Aponiente.
Before we even sat down in the dining room, we were taken outside to experience something truly unique. Every shellfish, crustacean and fish we saw was alive, held in water from the surrounding marshes and lagoon that... More
Aponiente (Part 1 of 3)🌊
@aponiente_angel_leon
There are restaurants that serve seafood, and then there is Aponiente.
Before we even sat down in the dining room, we were taken outside to experience something truly unique. Every shellfish, crustacean and fish we saw was alive, held in water from the surrounding marshes and lagoon that have inspired so much of Ángel León’s cooking.
Nothing was hidden. You could see exactly where your meal began.
One of the most fascinating moments was watching a fish prepared using the Ikejime technique – a traditional Japanese method that dispatches the fish instantly, minimising stress and preserving the quality and texture of the flesh. It was handled with incredible precision and respect, and it perfectly summed up Aponiente’s philosophy: exceptional ingredients treated with exceptional care.
The connection between the restaurant and its environment is unlike anywhere else I’ve experienced. The nearby salt marshes and estuary aren’t just a backdrop – they’re the pantry. Every course starts with the sea, and every ingredient tells a story of this remarkable ecosystem.
This was one of the most memorable introductions to a meal I’ve ever experienced.
Part 2 coming soon… where we head inside for one of the most extraordinary seafood tasting menus in the world.
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Michelin - ⭐️⭐️⭐️
La Liste - 96.50
OAD - 47
Worlds 50 Best - 84
Best Chef Awards - 🔪🔪🔪
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#AchefAbroad #Aponiente #AngelLeon #MichelinGuide #ThreeMichelinStars Less
