Aponiente

Welcome to the exciting history of Ángel León. A work that covers absolutely all the work of the restaurant that looks out to sea, cooks the sea and thinks in terms of salt. A beautiful journey through texts in which Ángel León pours himself out professionally and emotionally; essays on products, species, techniques...; and all of this leading to more than 1000 pages and 150 creations of the most special and unique restaurant that exists in the world panorama of gastronomy.

Volume 1. Past, present and future of a marine dream come true

Volume 2. The states of the sea. Inspirations and transformations

Volume 3. The marsh, the surroundings of Aponiente

Volume 4. Caressing tradition

Volume 5. Cooking the sea with the soul

Volume 6. Salt in a sweet key

Aponiente is the restaurant led by chef Ángel León, who is known worldwide for his commitment to the preservation and management of the Ocean through his research into new ingredients which reduces the fishing pressure and promote sustainable fishing practices. Ángel León employs marine species that were historically discarded from the sea, even unknown to the human being. This revolutionary and avant-garde chef has discovered new ingredients from the huge sea pantry, such as marine phytoplankton, and grown for the first time in history plants such as the Zostera marina. That’s why he has been awarded with Three Michelin Stars and the inaugural Sustainability Award Michelin Green Star (first-ever green-Michelin-starred restaurant), in recognition of his unwavering commitment to sustainable gastronomic practices.

His deep respect for the sea and its enormous capacity for innovation have led him to develop several projects related to bringing back to life products that have been undervalued by reinventing and recycling them. Every day, Aponiente Tripulación immerse themselves in their dream, in the waters of the Bay of Cádiz in the south of Spain, Andalusia (close to Africa, just separated by a 14km-wide strait). The application of the ecologic theory in his kitchen, the investigation, the gastronomic creativity and maximisation of the product, together with the work for environmental awareness are the hallmarks of Aponiente’s cuisine. Gastronomic examples of this are: Creativity and pure use of each product are the hallmarks of Aponiente's cuisine. Some examples of this are the mackerel...read more...