Succulent sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Generously spiced and packed in 100% Arbequina olive oil and cider vinegar, these special tins are a rare find.
Juicy sardine tails, locally caught, are grilled over live fires stoked with holm oak, birch, and eucalyptus woods. Packed in fragrant Arbequina olive oil, these sardines are an easy choice with a crusty baguette and a glass of Albariño.
Star Spanish chef Abel Alvarez’s team selects tender octopus tentacles and expertly grilles them over live hardwood fires before packing them in pure Arbequina olive oil. A cephalopod lover's dream conserva.
Local fisherman hand-harvest razor clams to ensure the freshest, juiciest catch; the clams are then grilled over fires of birch and beech and neatly packed in tins of pure olive oil for the ultimate conserva experience.
Ocean-fresh squid is grilled to blissful tenderness over live fires of oak and eucalyptus wood. Drenched in a rich, garlicky sauce of its own ink, this squid is a snapshot of the coastal abundance that the Gueyu Mar team pride themselves on perfecting.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine