Pâté made with Sardines from Asturias and Rias Baixas depending on the season, roasted with oak wood. crushed and mixed with Nori seaweed and Extra Virgin olive oil from Torre de Canena.
Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes