At Abarike, the dish doesn't end in the kitchen. It continues at the table. That's why the tableware is part of the gastronomic narrative and doesn't act as a neutral backdrop. The marine tableware originates from working with real shells from the Cantabrian Sea. These are pieces that are not suitable for consumption and are normally discarded. They are cleaned, treated, and stabilized so they can be used as serving pieces in the dining room. This isn't about decoration. It's

A bar experience isn't about sitting high up in front of a kitchen. It's about being part of the process. At the bar, you see the raw product, the cut, the doneness, and the plating. There's no distance between the kitchen and the customer. Each course is explained directly and briefly. If you want to know more, you ask. If not, you observe. The bar changes its pace. The service is more dynamic. The conversation is natural. The kitchen adapts to what's happening in front of i

Abarike is once again part of the Michelin Guide for the third consecutive year. The gala held in A Coruña has renewed our status as a Michelin Recommended restaurant, an award that focuses on gastronomic quality , the product and the coherence of the project. Within the Michelin Guide there are different distinctions: Recommended Restaurant It recognizes establishments with a solid offering, meticulous technique, and high-quality products. It's not tied to a price range, b

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...