Nautical tableware, when the plate also tells a story

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 about consistency. The product comes from the sea and returns to the sea in the form of an object. The customer understands where their food comes from without needing lengthy explanations.

Each piece is different. No two are alike. This forces us to rethink the plating. The plate adapts to the shell, not the other way around. This limitation leads to more precise decisions and less artifice.

The use of this tableware dictates the type of service. It works for specific bites, menu openings, or dishes where the gesture is meaningful. It is not used systematically or in every service.

Behind this idea lies chef Lara Roguez's working method. Her cuisine is based on respect for the environment, the product, and everything that surrounds it. Nothing is added that doesn't have a purpose.

Customers don't always ask about the tableware, but they remember it. And that's important. The experience is etched in their memory because of details that aren't found elsewhere.

At Abarike, every decision matters. From what you buy to where you serve it. The nautical tableware doesn't try to attract attention. It aims to tell the same story as the dish itself, without words.