The best from each coast
The reason for presenting Marea Alta, a new Sky Restaurant in Barcelona, comes from our particular view of excellence in the preparation of fish. The result is also based on the inspiration gained in different parts of Spain. We’ve travelled to major cities recognised for their outstanding preparation of fish in order to adapt their culinary techniques and traditions to our way of understanding cooking, thus obtaining a very interesting diversity of dishes: chargrilled fish from the North, the sea and the mountain of Catalonia, Minorcan stews, fried dishes from the South, shellfish from Galicia, and many other tempting specialities.
We are supplied by the major Spanish fish ports and work with expert partners who focus on finding the best specimens in their place of origin: turbot from Guetaria, hake and alfonsino from Puerto de Cudillero in Asturias, shellfish and crustaceans from the Galician fish markets in Vigo and La Coruña, red prawns from Palamós, red scorpionfish from Cap Roig, large scaled gurnard and royal cucumber from the coast of Catalonia, oysters from Delta del Ebro, tuna from Cadiz, lobster and slipper lobster from Menorca, and everything else following this same criteria.
Our goal is for the specimens that we receive on a daily basis from the various fish markets to result in exquisitely flavoured dishes using the different cooking techniques available: chargrilling, grilling, boiling, low-temperature cooking, frying, en papillote…
The result is Marea Alta, a new restaurant specialising in chargrilled fish and smoked dishes that seeks to bring together the wealth and diversity of the coasts in a culinary space with the best panoramic views of Barcelona.