As a child, Angel Leon spent hours fishing in the marshes of Cadiz in southwestern Spain -- and today the chef draws inspiration from this terrain for his three-star Michelin restaurant.
Leon, 46, has pushed the boundaries of seafood at Aponiente, serving up plankton rice, squid cheese and mussel pudding at the avant-garde eatery in El Puerto de Santa Maria, a fishing town in the heart of the Bay of Cadiz.
The sea is "an extraordinary pantry" that cooks often overlook, Leon told AFP, sporting a tattoo of a turtle on his forearm.