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Writer's pictureLara Roguez

Abarike and the sea sustainability

Restaurant Abarike, led by chef Lara Roguez, has crafted a unique identity rooted in marine sustainability, where responsible consumption and environmental care take center stage. A key pillar of their philosophy is the commitment to sourcing local fish and using sustainable fishing methods. Abarike closely collaborates with small-scale fishermen along the Cantabrian coast, ensuring not only the highest quality and freshest products but also minimizing environmental impact on marine ecosystems.


The restaurant consciously works with only seasonal species and avoids those that are endangered or sourced through harmful methods like trawling. This practice helps maintain the natural balanceo of fish populations while supporting the ecosystem’s regeneration. Additionally, sourcing local products reduces the carbon footprint associated with transportation and strengthens local economies by valuing artisanal fishermen who use traditional, responsible methods  .


Abarike has also implemented a groundbreaking traceability system, where each dish is accompanied by a “logbook” that informs diners of the fish’s origin, the method of capture, and the responsible fisherman. This transparency builds trust with guests and reinforces the restaurant’s commitment to sustainability. For Lara Roguez, this approach not only enhances the quality of the cuisine but also educates the public on the importance of protecting marine environments and choosing responsible consumption.


Beyond their sustainable sourcing efforts, the restaurant practices a zero-waste philosophy, utilizing every part of the fish, from the scales to the collagen in the eyes. This waste-reduction approach, along with the use of renewable energy and recycled materials in their tableware, forms an integrated system aimed at minimizing environmental impact across all operational aspects  .


Abarike’s dedication to sustainability has earned it the highest certification from Repsol, highlighting their continuous effort to reduce environmental impact while maintaining culinary excellence .

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