Aponiente

Ángel León started a unique culinary discourse based on an atypical use of fish and marine ingredients. No concept is beyond his imagination and grasp, including fabricating cheeses and sausages that seem like they have been made with meat products. He also utilizes the latest cutting-edge techniques to create a series of small bites and neo-classical versions of traditional dishes that make his fish-and-seafood-only tasting menu one of the most progressive dining experiences in the world. The space – set in a converted mill – is magnificent, as is the wine list.