Lara Roguez’s cooking.
Provenance, seasonality and technique in service of the ingredient: the Abarike chef’s view of the Cantabrian Sea.
Discover ↓
Cooking that begins before the heat.
Lara Roguez is the chef of Abarike in central Gijón. Her cooking begins with a conviction: understand the ingredient before transforming it. Provenance, seasonality and the work of those who catch it all have a place in the experience, alongside technique and preparation.
The Cantabrian Sea as a guiding principle.
Fish and shellfish take centre stage in Lara’s cooking. The season and the catch guide the selection. Rather than imposing a preparation on an ingredient, the kitchen seeks to preserve what makes it distinctive: its nuances, texture and flavour.
Read about our traceability ↗Two ways to discover her cooking.
The Marea baja, Marea viva and Marea alta tasting menus offer journeys of different lengths. Marea viva and Marea alta are omakase-style, entrusting the selection to the kitchen. The à la carte menu lets guests choose appetisers, sharing dishes, rice and the day’s fish and shellfish.
Choose a tasting menu ↗Explore the menu ↗The same philosophy, also in the glass.
Marine cocktails extend the conversation with the sea. Gins, vodkas and rums infused with seaweed and different types of plankton from Neoalgae shape a distinctive drinks selection. Espirulina, Ficocianina, Phorphyridium and Tetraselmis are the four cocktails on the menu.
Discover marine cocktails ↗At Abarike and beyond.
Lara Roguez’s cooking also accompanies corporate events, at Abarike with limited capacity or at the client’s premises; home-delivered meals for professional athletes; and private events at home, from special dinners to family gatherings and holiday stays.
Private events at home ↗Meals for professional athletes ↗Corporate events ↗The Cantabrian Sea, at our table.
Melquiades Álvarez, 3 · 33201 Gijón