Presentation
Marine offal 2023
Sponsored by Makro
One more step in the sea chef's marine cuisine. Now with a more sustainable perspective than ever before.
The Aponiente Crew has been working on the utilisation of marine biomass, on how to use 100% of the waste of the restaurant that uses up some 10 tonnes of sea produce each month, and application of this entire reduction to the menu for Aponiente's new 2023 season.
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