We were if anything even more excited to visit there on this occasion. Aponiente has only just moved to a newly converted 18th-century flour mill overlooking the estuary and most appropriately out to sea. We pull up in a taxi and enter and a grand illuminated courtyard.
Select Menu over the longer grand one. (Wisely as it turns out, we've been burnt that way before, this one turns out to be a perfect length).
We begin with some small snacks.
Juan Luis Fernández Fernández, Executive Chef stands at the pass. There's a quiet focused urgency like all great restaurants.
Ángel León shakes me by the hand and we chat mainly through an interpreter. It always amazes me when you meet chefs like this in Spain, he's charming and enthusiastic. He even shows us the porthole in which he fishes out of. This is all part of a magical evening for us and our best meal of the year. This is both in terms of food and the restaurant experience.
In my opinion Aponiente will get a third Michelin star in 2016 or perhaps 2017, deservedly making it to the top echelons of Spanish and World restaurants. Maybe then they will get the international recognition they truly deserve. You heard it here first (in English anyway).