Gueyu Mar

Güeyu Mar | The Extraordinary Treasures of the Cantabrian Sea There are restaurants I admire, and then there is Güeyu Mar, where Abel Álvarez has turned cooking fish over fire into something approaching an art form. Just look at today’s extraordinary ingredients. Magnificent red alfonsinos, wild sea bream, bonito, glistening anchovies and beautiful cigalas, all waiting for their encounter with the grill. Here, the philosophy is simple but uncompromising. Exceptional seafood, carefully chosen, matured when appropriate, and cooked over glowing embers with extraordinary precision. For me, Güeyu Mar represents everything I love about great seafood cooking. Respect for the ingredient, mastery of fire and the confidence to let nature do the talking.

Pimientos Verdes Fritos | Spanish Fried Green Peppers A wonderfully simple beginning to our lunch at Güeyu Mar. A generous bowl of little green peppers, fried until their skins blister and wrinkle, then finished with a scattering of coarse sea salt. Tender, sweet and gently smoky, with the occasional pepper delivering a mischievous burst of heat. For me, this is one of the great pleasures of Spanish cooking. Something so humble, yet so satisfying. The perfect little companion to the extraordinary seafood about to arrive.

Cigalas del Cantábrico | Magnificent Cantabrian Langoustines Now this is the kind of sight that makes my heart beat faster! A magnificent collection of enormous cigalas, their brilliant orange shells, extraordinarily long claws and delicate antennae creating a spectacular display. These prized langoustines are among the great treasures of northern Spain, celebrated for their wonderfully sweet, delicate flesh and the intensely flavorful juices hidden inside their heads. At Güeyu Mar, the quality of the seafood speaks for itself. For me, few crustaceans offer greater pleasure than a truly exceptional cigala. And judging by these beauties, we are in for something very special.

Tomate y Otoro en Pilpil de Tomate | Bluefin Tuna Belly with Tomato Pilpil A beautiful meeting of two extraordinary ingredients at Güeyu Mar. Generous slices of otoro, the prized fatty belly of bluefin tuna, served with succulent tomatoes in a rich, vibrant red tomato pilpil. The contrast is magnificent. The delicate, melting richness of the tuna meets the sweetness and acidity of the tomatoes, while the silky, emulsified sauce brings everything together. A wonderful expression of Abel Álvarez’s cooking, where exceptional seafood meets the simplest ingredients with extraordinary results.

Andaricas Cocidas | Boiled Cantabrian Velvet Crabs A magnificent bowl of andaricas, the Asturian name for the prized nécora, one of the great little treasures of the Cantabrian Sea. Their brilliant red shells conceal wonderfully sweet, delicate white meat, while the richest flavors are found inside the body, where the precious juices offer an extraordinary concentration of marine intensity. At Güeyu Mar, they arrive simply boiled, piled generously on a beautiful white platter. No sauces, no unnecessary embellishments. Just exceptional crabs, a little patience and the pleasure of discovering every delicious morsel. For me, this is seafood at its most honest and satisfying. Sometimes the greatest luxury is knowing when to leave nature alone.

Boquerones del Cantábrico a la Brasa | Cantabrian Anchovies Grilled for Just 20 Seconds A beautiful example of Abel Álvarez’s extraordinary understanding of fire. Fresh Cantabrian anchovies, carefully opened and arranged skin-side down on a grill, ready for just 20 seconds over the embers. That is all they need. The brief encounter with fire gently cooks their delicate flesh while preserving their natural oils, sweetness and wonderful marine character. For me, this is the genius of Güeyu Mar. Knowing that sometimes the difference between good cooking and extraordinary cooking is measured in seconds.

Rey a la Brasa | Güeyu Mar’s Legendary Grilled Alfonsino And here it is. The dish that defines Güeyu Mar. Abel Álvarez’s magnificent rey, the deep-water alfonsino whose brilliant red skin and enormous eyes make it one of the most extraordinary fish of the Cantabrian Sea. Grilled whole over carefully controlled embers, its skin becomes beautifully blistered and caramelized, while the flesh beneath remains succulent, delicate and rich with natural juices. This is the fish that has become Abel’s signature, a perfect expression of his extraordinary understanding of fire. For me, this is one of the great fish dishes of Spain. An exceptional ingredient, a master of the grill and absolutely nothing unnecessary. Pure Güeyu Mar.

Queso Gamonéu | Asturias’ Legendary Mountain Cheese One of the great treasures of Asturian gastronomy, produced in the mountains of the Picos de Europa. Gamonéu is traditionally made from a mixture of cow’s, sheep’s and goat’s milk, lightly smoked over wood and matured in natural limestone caves, where it develops its extraordinary character. Here, thin, delicate slices reveal its beautiful ivory color and slightly crumbly texture. Rich, complex and deeply savory, with gentle smoky notes and a distinctive, lingering finish. For me, this is one of Spain’s greatest cheeses. A magnificent expression of the mountains, traditions and people of Asturias.

Helado de Mantequilla con Crema de Maíz y Membrillo | Butter Ice Cream with Corn Cream and Quince Jam A wonderfully original dessert to finish our extraordinary lunch at Güeyu Mar. A beautiful quenelle of rich, silky butter ice cream rests on a bed of crunchy crumbs, accompanied by delicate corn cream and little spoonfuls of quince jam. The combination is fascinating. The luxurious richness of butter, the gentle sweetness of corn and the fruity acidity of quince create a beautiful balance of flavors and textures. For me, this is exactly the kind of dessert I love. Unexpected, playful and deeply satisfying. A deliciously imaginative ending to Abel Álvarez’s extraordinary celebration of fire and the sea.

Helado de Manzana a la Brasa con Toffee de Manzana | Grilled Apple Ice Cream with Apple Toffee A wonderful celebration of Asturias’s most beloved fruit, the apple. A generous scoop of grilled apple ice cream rests alongside little pieces of apple and crunchy crumbs, while a warm, silky apple toffee is poured over the dessert. The combination is irresistible. The gentle smokiness of grilled apples, the freshness of the ice cream, the buttery sweetness of the toffee and the lovely contrast of crunchy textures. For me, this is a perfect ending at Güeyu Mar. Even dessert carries Abel Álvarez’s unmistakable signature. Fire, extraordinary ingredients and a little magic.

Tarta de Queso con Sorbete de Frutos Rojos | Creamy Spanish Cheesecake with Red Berry Sorbet One last indulgence to finish our extraordinary lunch at Güeyu Mar. A magnificent slice of Spanish cheesecake, its beautifully caramelized surface giving way to an incredibly soft, almost flowing interior. Alongside it, a vibrant scoop of red berry sorbet brings a lovely contrast of freshness and acidity to the rich, creamy cheese. The combination is irresistible. Warm caramelized notes, luscious creaminess and the bright intensity of berries. After Abel Álvarez’s extraordinary celebration of the Cantabrian Sea, this is a wonderfully comforting final pleasure. And a very happy ending indeed!

Chan do Monte 2023 | Rodrigo Méndez & Raúl Pérez | Rías Baixas, Galicia

Our one wine throughout an extraordinary lunch at Güeyu Mar. A fascinating Galician collaboration between Rodrigo Méndez and Raúl Pérez, two of Spain’s most respected winemakers. Chan do Monte expresses the Atlantic character of Rías Baixas, combining vibrant citrus, mineral tension, subtle salinity and beautiful texture. A wonderful companion to Abel Álvarez’s remarkable seafood and mastery of fire.