10 dining rooms of Michelin-starred chefs to pay tribute to each other overlooking the sea

Ten leading restaurants run by renowned chefs with Michelin stars have launched special summer menus offering guests a unique dining experience overlooking the sea. These establishments, located along Spain’s coastline, blend traditional and contemporary culinary approaches while emphasizing fresh seafood sourced directly from nearby waters. The event began with the reopening of Aponiente, the flagship restaurant of chef Ángel León, which has three Michelin stars. Located in El Puerto de Santa María, Cádiz, the restaurant has undergone a major renovation, incorporating its outdoor area into the dining experience. The new menu features a tasting menu priced at €400, divided into two parts: one served outdoors with dishes made from freshly caught fish and shellfish, and another in the indoor space of the tidal mill. Dishes such as tuna ham and papada, blue crab with mussel, octopus in brine with coastal flowers, and skate liver with almond flour highlight León's commitment to exploring marine ingredients. In Málaga, José Carlos García is concluding his tenure at his restaurant situated in Muelle Uno, the port. After 15 years cooking directly by the sea, he will relocate to a new location. His farewell menu, available until late August, includes some of his most iconic dishes, including the scallop tartlet with beetroot, the eggplant dish with smoked amberjack, and the turbot with vegetable stew. Garcia plans to start a new chapter at Café de Paris, the family-run establishment where he began his career near his current restaurant in the La Malagueta district. In Denia, Alicante, Grupo Peix & Brases, led by chef Tomás Arribas, offers a traditional yet innovative approach to maritime cuisine. Their restaurant, located on Plaza Benidorm, serves a variety of dishes featuring local seafood and vegetables from nearby farms. With a Mediterranean influence evident in each recipe, they offer both à la carte options and tasting menus priced at €99 and €130 respectively. Near the beach in Javea, Alacant, Tula stands out as a project by Borja Susilla and Clara Puig de la Bellacasa. They share responsibilities as head chef and head of service and sommelier. Their approach combines traditional recipes with a modern twist, showcasing a model of casual fine dining. The restaurant works closely with local fishermen, particularly the Garreta family, who use Japanese-style bleeding techniques to ensure optimal freshness. This collaboration allows them to provide customers with the best possible seafood experience. These restaurants reflect a broader trend among top chefs to integrate their surroundings and local resources into their culinary offerings. By focusing on seasonal ingredients and sustainable practices, they create unique dining experiences that resonate with visitors seeking authenticity and quality during the summer months. Each establishment brings its own distinct character, contributing to the rich tapestry of Spanish coastal gastronomy.