Güeyu Mar

Abel Álvarez ran a small seasonal restaurant on Playa de Vega in Asturias before the pandemic gave him a reason to start preserving. Fish and seafood are chargrilled over beech, birch, oak, and eucalyptus, then packed in Arbequina extra virgin olive oil. Güeyu Mar tins taste of smoke and fire. Nothing else in Spanish conservas does what they do.