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Ángel León

Ángel León

Ángel León is one of the most recognized and avant-garde chefs on the current scene. His restaurant Aponiente (with three Michelin stars in El Puerto de Santa María, Cádiz, Spain) has been known for exploring the sea to its ultimate consequences.

Thanks to his research work, the cuisine enjoys new ingredients such as plankton, surprising effects such as marine bioluminescence, or innovative techniques such as cooking with living salt. Nowadays, research is not so much focused on finding new ingredients as on applying elements of the sea to sweet proposals that the diner can easily identify.

“We wanted the desserts to be coherent with our discourse and also to go a step further. We set no limits”

So good..magazine #31

Featured in so good #25 and so good #31