Ever since he started out in his small tavern Aponiente, Ángel León has developed a cuisine with strong ties to the sea. This earned him the popular title of ‘Chef of the Sea’ and two Michelin stars that go with him to his new premises, a large warehouse that was once a tide mill, on a salt pan by the marshes of Cádiz. With the same team and the same ideas, he now works to continue growing (though maintaining the same number of diners), and in a future fill the salt pan with vegetable gardens and animals, generating a self-sufficient system that he ironically envisages as the Disney World of cuisine.
Aponiente by Angel León
Mill on the Sea
Puerto de Santa María, España
Aponiente has moved to a seventeenth-century tide mill where once wheat was ground using the energy of the tide. The new project has been designed by the architect Basilio Iglesias with the artist Javier Ayarza.