Oysters, scallops, razor clams, cockles, prawns, shrimp, and an array of white and oily fish take centre-stage in this small, welcoming restaurant with a maritime decor in which the sea is the undisputed star of the show. The aim of Lara Roguez, who everyone knows as the “chef of the Cantabrian Sea”, is to give her dishes an added twist (e.g. in the choice of sides), including influences from other food cultures, without detracting from their individual flavour. The unusual “logbook-style” à la carte, which includes added information that enables guests to identify the traceability of every ingredient, is complemented by two Omakase-style tasting menus: “Marea Baja” (Low Tide) and “Marea Alta” (High Tide). We were particularly impressed by her array of “gilda”-style tapas, prepared with prawns, cured sea bass, smoked eel, blue lobster etc, all of which were equally delicious.