APONIENTE

"Chef Angel León’s three-Michelin-starred Aponiente sits at the intersection of experimental food and fine art, in a transformed 19th-century tidal mill setting. León’s zero-waste tasting menus center the more curious delicacies of the sea, from goose barnacles and plankton to seawater broths and bioluminescent amuse bouches."

"First on deck is chef Ángel León of three-Michelin-starred Aponiente of Spain, followed by chef Junghyun Park of two-Michelin-starred Atomix in New York for March." - Dianne de Guzman

"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 wading into unchartered gastronomic waters! 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, hence unusual combinations such as moray eel mochi and tuna and chocolate." - Michelin Inspector

"Rank: #79 "Established in an 18th-century tidal mill, Aponiente is fisherman-chef Ángel León’s space to pay true homage to the fruits of the sea. After closing for three months each year to explore new flavour combinations, Aponiente regularly throws open its doors to showcase the freshest, most sustainable ocean produce, including plankton."

"The minibar team has cooked with Ángel León of Aponiente (Cádiz, Spain)." - Lani Furbank