Güeyu Mar

At Güeyu Mar, chef Ábel Álvarez has created a true temple to fire and product. His approach is direct: exceptional fish, minimal intervention, and absolute precision over the brasas. For him, simplicity is the most demanding technique — it requires knowing the ingredient intimately and letting the fire do just enough.

One of the dishes that defines the restaurant is the El Rey — a giant local kingfish grilled whole until the skin is crisp and smoky and the flesh stays remarkably juicy. It captures everything Álvarez stands for: clarity, purity and respect for the fish.

Güeyu Mar is also renowned for its conservas, made with seafood first grilled over wood fire before being preserved in high-quality olive oil or delicate escabeches. These tins reflect the same philosophy as the restaurant and are now sought after well beyond Asturias. They can be bought on site or found in select gourmet shops across Spain.