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 savour whenever the moment strikes.
Almadraba tuna. Thick neck cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.
