Aponiente is a coworking space in El Puerto de Santa María. This place has 834 reviews and an average rating of 4.6 of 5. This is a great rating.
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Reviews from visitors:
Fantastic experience, all is excellent in this temple of gastronomy. Impressive location, all makes perfect sense after having learnt about the origins and the philosophy of the chef and his project. All dishes are simply an achievement of creativity and innovation, perfect texture, excellent product.
I can't but agree with the best reviews posted here. So I want to highlight an aspect not mentioned previously. Aponiente is not a restaurant. Aponiente is the tip of an iceberg that will literally contribute to improving the culinary experiences of space travellers. Let me show it to you. Chef Angel León is a driving force much like the force generated long ago by the magnificent 18th-century tidal mill where Aponiente is located. He followed Ferran Adrià's motto of synergizing cuisine and science, but he has put it on another level since he not only investigates new techniques of elaboration/preparation but also in new methods to efficiently extract, honour and serve any marine product. He is especially focused on sustainability. Inevitably, that has turned his attention to the first element of the trophic chain: plankton. He has managed to create an explosion of sea flavour with a sustainable product that also turns out to be a great source of energy. That is the perfect candidate for interplanetary travel, as it could easily produce food and energy based on it. In other words, Chef León is already saving future interplanetary travellers from boring food by creating such beauty and explosion of flavour like plankton butter, which amazed me. Curiously, the words for 'Planet' and 'Plankton' are related as both arose from the Ancient Greek Word for 'Errant'.
Thanks for an unforgettable experience.
Fantastic experience, all is excellent in this temple of gastronomy. Impressive location, all makes perfect sense after having learnt about the origins and the philosophy of the chef and his project. All dishes are simply an achievement of creativity and innovation, perfect texture, excellent product.
Although I loved the great location & service of this place and am normally very happy to experience experimental cuisine (Dani Garcia, Massimo Bottura, Atelier Krenn etc), this was the most difficult food I have ever experienced!!! I was very unimpressed by the food, as I felt like it was experimental to a point, which made you feel disgusted by the texture and taste. I was very happy when the dinner was over, after having spent a lot of money! In addition, I thought the taste and texture throughout all the courses was very similar. Everything was slimy, the use of algae powder was used in about every dish, butter and bread!! The dessert was a joke in itself- goat yogurt with syrup presented in the most basic way. Lastly, I thought the use of fat was so prominent, that one could not enjoy the sea food at all: mortadella and sausage made from fish, followed by bacon of fish etc. etc. On this level, food should be an experience but not a disappointment!.
First time trying a 3 Michelin stars restaurant and what can I say... It was unreal. The attention to detail, the venue, the incredible service and overall, the food and the wine. We went for the full tasting menu with wine pairing and there wasn't a single thing we weren't impressed by. Totally recommended to have an incredible culinarie experience.
Address: Calle Francisco Cossi Ochoa, s/n, 11500 El Puerto de Sta María, Cádiz Opening Hours: Monday: ClosedTuesday: ClosedWednesday: ClosedThursday: ClosedFriday: ClosedSaturday: 1:00 – 11:30 PMSunday: Closed Visit the website
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