Description
Grilled tuna ventresca
When a project is rooted in pure passion, 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 Güeyu Mar 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 braised on the grill, while impeccably maintaining flavor, aroma, and texture.
Pure craftsmanship.
A complex, laborious, and entirely handmade process of searching for marine 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 Güeyu Mar.
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