Güeyu Mar

Overlooking the sands of Playa de Vega, one of Asturias’ most beautiful beaches, Güeyu Mar is a temple to exceptional produce, where chef Ábel Álvarez has built his reputation on an uncompromising respect for seafood and a mastery of fire.

His cooking is guided by a simple principle: start with exceptional fish and do as little as possible to it. Every detail, from the choice of wood to the management of the embers, is there to reveal the character of the ingredient rather than disguise it.

Among the dishes that best capture this philosophy is El Rey, a local deep sea fish grilled whole over the brasas. The skin develops a delicate smokiness while the flesh remains remarkably juicy, demonstrating how much can be achieved through precision and an intimate understanding of fire.

Since last year, the project has extended beyond the restaurant itself. Just across the road, Güeyu Mar has been cultivating its own garden, including guisantes lágrima, often referred to as the green gold of Spain. As the season arrives later in Asturias, the restaurant expects to serve them throughout much of the summer.