Now, it is served in avantgarde restaurants: e.g. by the Spanish Michelin star chef, Angel León. He is known as “chef del mar”, making novel dishes with the pla

Now, it is served in avantgarde restaurants: e.g. by the Spanish Michelin star chef, Angel León. He is known as “chef del mar”, making novel dishes with the plants from the ocean in his restaurant, Aponiente: https://www.aponiente.com/en/ https://www.aponiente.com/en/