Abel Álvarez ran a small seasonal restaurant on Playa de Vega in Asturias before the pandemic gave him a reason to start preserving. Fish and seafood are chargrilled over beech, birch, oak, and eucalyptus, then packed in Arbequina extra virgin olive oil. Güeyu Mar tins taste of smoke and fire. Nothing else in Spanish conservas does what they do.
House pick
ProductBrandSpecies
Chargrilled Espardena (Sea Cucumber) in EVOOGüeyu MarSea CucumberChargrilled Bluefin Tuna NeckGüeyu MarBluefin TunaChargrilled Smoked Sardine Tails in Spicy EscabecheGüeyu MarSardineChargrilled Sardine TailsGüeyu MarSardineChargrilled Hake Cheeks In EVOOGüeyu MarHakeChargrilled Bonito (Albacore) in EVOOGüeyu MarWhite TunaChargrilled OctopusGüeyu MarOctopusMorillo de Atun (Grilled Tuna Neck)Güeyu MarBluefin TunaGrilled Spicy CocklesGüeyu MarCockleGrilled Squid - CalamariGüeyu MarSquidSquid In Ink SauceGüeyu MarSquidChargrilled Sardine Tails in Pickled SauceGüeyu MarSardineGrille Hake Cheeks in Extra Virgin Olive OilGüeyu MarHakeChargrilled Sardine Loins in Extra Virgin Olive OilGüeyu MarSardineChargrilled Hake Cheeks in Extra Virgin Olive OilGüeyu MarHakeChargrilled Razor Clams in Extra Virgin Olive OilGüeyu MarRazor ClamChargrilled Bluefin Tuna Neck (Morrillo) in EVOOGüeyu MarBluefin TunaBluefin Grilled Tuna BellyGüeyu MarBluefin Tuna
