Bistreau by Ángel León

Bistreau by Ángel León
“First and foremost is the sea, a reflection of humankind’s restlessness, an inspiration for me and for my cuisine… Welcome aboard!” Chef Ángel León

The BistrEau restaurant is a gastronomic luxury that, with the help of Chef Ángel León, brings us the finest Mediterranean seafood cuisine. BistrEau consists of a menu focused on products from the sea, such as blue fin tuna, shrimp 'tortillitas de camarones', plankton rice, prawns, seaweed and other products from the sea. Expect an engaging atmosphere, an extensive selection of wines and divine service in a sophisticated and modern space where you can indulge in the finest forms of seafood cuisine.

Ángel León was born in 1977 in Seville (although he considers himself a son of the Bay of Cádiz ), and it was precisely in his native city that he had his first contact with the cook's office, in Taberna Del Alabardero. He then spent four years in France, where he worked in restaurants such as Le Chapon Fin (Bordeaux) and Arcachon (Toulouse), to return to Spain to the restaurant El Faro, by Fernando Córdoba, where he had the opportunity to start capturing the sea in his kitchen.

Chef Ángel León (often called the Chef of the Sea) is known for his radical gastronomic proposals in his experimental form of cooking. He is the true pioneer in the culinary use of plankton, discarded fish, saline cheese or marine sausages. His superb ability to innovate with products from the sea is an ongoing process as he has an agreement with the mayor of the town El Puerto de Santa María (Cádiz) that he is responsible for the tidal mill and gastronomic research laboratory in the old town, to focus on the catering of marine resources, nursery and training of culinary companies as well as alluring cultural activities. This development of such an ambitious project in one of the most outstanding tidal mills in the bay of Cádiz, is located in vicinity of the railway station, next to the old Matadero. Thanks to Chef Ángel León, the rehabilitation of the two-century old building (Aponiente restaurant that earned him 2 Michelin stars) and his dedication to the support of marine life is an initiative not to be overlooked. This has put the Andalusian community and form of cooking on the map, and Ángel León is a great ambassador for the people of his region.

BistrEau is a take up of some of Chef Ángel's best dishes. Offering a host of different textures and flavours to savour, there is a selective range of fish and meat dishes, as well as cheeses and charcuterie. 

The enticing à la carte menu is complemented by an extensive wine list with a focus on the Jerez wines that go perfectly well with the seafood cuisine. We tried the bocata de calamar, a bun filled with calamari stew, iberian pancetta and squid all i oli (garlic mayonnaise), squid ink béchamel croquettes and tortillitas de camarones (Andalusian prawn crackers)! Also really good was the steak tartar; ribeye, eel, soufflé potatoes, café de Paris and carasau crackers. Our favourite and most unique dish of all was the marine risoni, it was made of wheat grains cooked in squid brothe, cockles and plankton. There is always a first time for trying something new, and apparently the plankton dish is very good for your health! For dessert we recommend trying the seasonal chef's choice of 5 cheeses or the chocolate and raspberry treat, made with beetroot sponge, chocolate cremeux and raspberry ice cream.

If you happen to be in Barcelona, make sure you make a reservation at BistrEau by Ángel León. It is located inside the luxury hotel Mandarin Oriental, situated on Barcelona's famous shopping street Passeig de Gracia. Every aspect of this restaurant adds up to the diner's overall satisfaction.

BistrEau by Ángel León | Seafood bistro menu in the white avant-garde restaurant of luxury hotel Mandarin Oriental | Open everyday: Breakfast 7:00 - 11:00 /  Lunch 13:00 - 15:30 / Appetisers 17:00 - 19:00 / Dinner 20:00 - 22:30 / BRUNCH on Sundays 12:30 - 16:00  | 60€  estimate for lunch | Barcelona, Spain | Street - Passeig de Gràcia nº38 Area Code: 08007 | Tlf: 931 518 783 |  mobcn-bistreau@mohg.com | Website |

Tortillitas de Camarones - Andalusian prawn crackers. 

Tortillitas de Camarones - Andalusian prawn crackers. 

Marine Risoni dish made with wheat grains cooked in squid broth, cockles and plankton. 

Marine Risoni dish made with wheat grains cooked in squid broth, cockles and plankton. 

Loving the interior decoration of BistEau by Ángel León. 

Loving the interior decoration of BistEau by Ángel León. 

Desserts are always a sweet ending. Try this chocolate and raspberry treat. It has beetroot sponge, chocolate cremeux and raspberry ice cream. 

Desserts are always a sweet ending. Try this chocolate and raspberry treat. It has beetroot sponge, chocolate cremeux and raspberry ice cream.