The Cantabrian Sea is not a calm sea. Strong currents, cold waters, and rocky bottoms force shellfish to develop more robustly. This influences texture and flavor. The meat is firmer and the flavor more intense. A Cantabrian lobster has pronounced fibers and clear juices. It's not a romantic notion, it's physiology. Their diet also changes. The seabed influences what they eat, and this is reflected in the final taste. Farmed shellfish doesn't taste the same as shellfish caugh

Gijón lives facing the sea. That's reflected in the seafood on offer, but not all seafood is created equal. If you're looking for truly excellent seafood, pay attention to three things. First, origin. Ask where the product comes from and what stage it's at. The Cantabrian Sea has clear seasons. A spider crab in winter is nothing like one that's out of season. Second, rotation. Fresh seafood doesn't keep well for long periods. Look at the menu. If it's short and changes freque

This year at Abarike, we want to bring the magic of Christmas to your home. We know that the holidays are a time to enjoy, share, and...

Restaurant Abarike, led by chef Lara Roguez, has crafted a unique identity rooted in marine sustainability, where responsible consumption...

With a prior reservation of at least 72 hours, enjoy your Cantabrian seafood platter with lobster or lobster that arrives that same...

Direct from the Vigo rula and caught last night in Cantabrian waters, a large specimen of monkfish weighing 55 kilos arrived today at the...

Next April 6, the Abarike restaurant turns 1 year old and we celebrate it by launching this news section and with a new "share" menu...