Description
Grilled razor clams
When a project is rooted in pure passion, it rarely goes unnoticed. Behind this project is a man with a hunger—a hunger to achieve something unprecedented. A hunger 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 years of research and testing, Abel Alvarez has succeeded in preserving seafood first seared on the grill while impeccably maintaining its flavor, aroma, and texture.
Pure craftsmanship.
A complex, laborious, and entirely artisanal process of seeking ocean treasures, scents of suitable woods, and oils with heavenly textures. Sardines, razor clams, cockles, tuna, mussels… products of the highest quality, grilled and then preserved, turning the opening of a tin into a delicious meal with the taste of the sea and the open grill of GüeyuMar.
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