Signature cuisine · 2★ Michelin
The sea, servedat its best
Maresía's cuisine is born a few meters from where the wave breaks: daily catch, own garden and a Mediterranean approach that respects the product before transforming it.
The chef
Lucía Bram cooks what the sea brings her
Two stars, eight courses, and one unique rule: let the product dictate.
There is no menu written in stone. Every morning, when the fish market unloads, Lucía decides. That is the only rule of the house: let the product dictate. Everything else —the technique, the years, the two stars— is at the service of what the sea has chosen to provide.
The sea writes the menu; I only translate it.
The dining room overlooks the water on three sides, and the kitchen is visible from the table. Forty place settings, zero-kilometer product, and a team that has been together since the first star.
In figures
The kitchen, in numbers
From the market to the plate
The kitchen in pictures
What is said about the dining room
Eight courses without a single unnecessary adornment. You can tell the menu is written by the sea, not by marketing.
The red salted prawn reconciled me with hotel restaurants. This is something else.
We had dinner with the glass doors open and the sound of the sea. The non-alcoholic pairing, surprising.
Lucía came out to greet us and told us what the fish market had brought in. That gesture is worth two more stars.
The table awaits you
Book your table by the sea.
Guests have a guaranteed table; others, on Fridays with a reservation.