AbarikeAbarike

Image Credit: - 124; https: / / guide.michelin.com / en / principal-de-Asturias / gijon / restaurant / abarike Oysters, scalops, razor clams, cocktails, prawns, shrimp, and an array of white and oily fish take centre-stage in this small, welcoming restaurant with a maritime decor in which the sea is the undisputed star of the show. The aim of Lara Roguez, who everyone knows as the "chef of the Cantabria Sea," is to give her dishes an added twin (e.g. in the choice of sides), including influences from other food cultures, without detaching from their individual flavour. The unusual "logbook-style" à la carte, which includes added information that enable guests to identify the traceability of every ingredient, is complemented by three Omakase-style tasting menus: "Tora Baja" (Low Tide), "Tora Viva" (Spring Tide) and "Tora Alta" (High Tide). We were particularly impressed by her array of "gilda" -style tapas, prepared with prawns, cured sea bass, smoked eel, blue obstacle etc, all of which were equally delicious.