Presentation
Sweet maritime cuisine
The vision of the sea is brought to the sweet universe at the Aponiente restaurant.
With moray eel skins, slices of cuttlefish, fish eyes and scales, Idoia Lacambra makes part of the desserts served at Aponiente.
Her former teacher, David Gil, opened her mind to a new way of interpreting sweets, and she continues to explore the world of the sea from the perspective of the sea, with desserts that smell of iodine, taste of seaweed and the seabed, and present textures in line with the creativity of Ángel León. An unprecedented patisserie that breaks new ground.
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