Since its opening in 2007, Aponiente has unveiled more than 40 ingredients from the sea, a handful of new culinary techniques and the use of marine species and elements never used before.
The application of ecological theory in its cuisine, research, gastronomic creativity and the maximum use of the product, together with the work of environmental awareness are the hallmarks of Aponiente. Some gastronomic examples of this are: mackerel sobrasada, sea bass mortadella, sea ham (red tuna belly), baila sausage, cañaillas, moray eel skin turned into crispy pork skin, hake collagen prepared as noodles, tuna tail ossobuco or plankton tarte tatin. In 2009, the applied research that Ángel León developed with Fitoplancton Marino, S.L. got the EU to authorise the human consumption of food and ingredients derived from marine microalgae, becoming the first novel food created by a Spaniard (2014); also the development of sausages made with fish protein; the production of honey of marine origin, or the domestication of the Zostera marina for its cultivation and extraction of ‘marine cereal’, a pioneer in the world.
Aponiente focuses all its efforts on achieving new developments that allow it to continue creating seafood dishes to redefine the concept of gastronomy as a transforming force in 21st century society and to tackle challenges as important as the conservation of nature through cuisine, for which it collaborates with international NGOs.
Aponiente therefore maintains a strong international presence, and every two years organises a global meeting of chefs called Despesques, based on sustainability and reflection on the role of food in the future.
