More than 1,000 pages contain the Aponiente universe, an extension of Ángel León's body and soul.

Welcome to the fascinating story of Ángel León. A work that covers absolutely all the work of the restaurant that looks out to the sea, cooks the sea and thinks in terms of salt. A beautiful journey through texts in which Ángel León pours himself out professionally and emotionally; essays on products, species, techniques...; and all of this leading to 1,070 pages and more than 150 creations of the most special and unique restaurant that exists in the world panorama of gastronomy.

Volume 1. Past, present and future.
Volume 2. Inspiration and play.
Volume 3. The marsh, the environment.
Volume 4. Tradition and caresses.
Volume 5. Soul and classicism.
Volume 6. Sweet salt.

Aponiente is the restaurant led by chef Ángel León, known worldwide for his commitment to ocean conservation and management through research into new ingredients that reduce fishing pressure and promote sustainable fishing. Ángel León uses marine species that have historically been discarded from the sea, and even unknown to humans. This revolutionary and avant-garde chef has discovered new foods for humans, such as marine phytoplankton, and has cultivated plants such as Zostera marina for the first time in history. For this reason, he was awarded 3 Michelin stars in 2017, and two years later he obtained the first and historic Michelin Sustainable Green Star, in recognition of his unwavering commitment to sustainable gastronomy.

Every day, the Aponiente team immerses itself in its own dream, in the salt marshes and waters that bathe the Cadiz Coast in Andalusia, barely separated from Africa by a 14 km Strait. The application of ecological theory in its cuisine, research, gastronomic creativity and the maximum use of the product, together with the work of environmental awareness are the hallmarks of Aponiente. Some gastronomic examples of this are: mackerel sobrasada, sea bass mortadella, sea ham (red tuna belly), baila sausage, cañaíllas, moray eel skin turned into crispy pig skin, hake collagen prepared as noodles, tuna tail osso buco or plankton tarte tatin.

Aponiente focuses all its efforts on achieving new developments that allow it to continue creating seafood dishes to redefine the concept of gastronomy as a transformative force in 21st century society and to address important challenges such as nature conservation through cooking, for which it collaborates with international NGOs. Aponiente, therefore, has a strong international presence, and every two years it organizes a global meeting of chefs called Despesques, based on sustainability and reflection on the role of food in the future. Aponiente continues to demonstrate the vital connection between gastronomy and nature. Aponiente challenges us to think about the wealth and lack of knowledge we have of this infinite and mysterious sea, exalting discarded species and promoting the conservation and management of marshes, estuaries and coastal wetlands as sources of marine life. As part of his commitment to spreading this message and raising awareness in society about a more committed and sustainable cuisine, as well as with the research and development of Aponiente projects, chef Ángel León gives presentations and participates in the most prestigious national and international conferences, as well as in academic institutions such as Harvard University, King Abdulah University or the Culinary Institute of America.