Grilled Cockles Large

Description

Charcoal-grilled cockles

When pure passion is the foundation of a project, it rarely goes unnoticed. Behind this project is a hungry man. Hungry to do something unprecedented. Hungry to reinvent the world of canning and change the perception of “canned food”.

This is how Abel Álvarez, from his restaurant Güeyumar in Playa de Vega, came up with the idea of playing with fire.

After many years of research and testing, Abel Alvarez has succeeded in preserving the seafood he first sears on the grill with impeccable preservation of flavor, aroma, and texture.
Pure craftsmanship.
A complex, laborious, and entirely handmade process of searching for sea treasures, scents of suitable woods, and oils of heavenly textures. Sardines, razor clams, cockles, tuna, mussels… products of the highest quality, grilled and later preserved, turning the opening of a tin into a delicious meal with the taste of the sea and the open grill of GüeyuMar.