Avant-garde sea creations

Ángel León
Aponiente ★★★, Cádiz
El Puerto de Santa Maria
El Chef del Mar

Ángel León works in the Spanish Province of Cádiz, very close to the Andalusian seaport of the same name. No less than three marine regions meet one another here: the Mediterranean, and both the South and North Atlantic. This has resulted in an incomparable biodiversity and led the chef to his avant-garde creations.
His restaurant Aponiente was the first 3-star restaurant in Andalusia and, in keeping with its sea theme, is housed in an old tide mill – built in 1815 – which used to grind corn, driven by the tidal rise and fall.
León’s menus are almost entirely devoted to the sea and are brilliantly attractive to look at. Herbs and plankton. Sea urchins, sardines and red mullet. Pearl oysters or liver of fish with onions. He developed his extravagant algae creations in collaboration with Spanish universities. “A restaurant can’t play with the theme of the sea if it has no sea view,” León is convinced. He’s definitely not called “El Chef del Mar” for nothing.