As a child, Restaurante Aponiente’s chef Ángel León spent hours fishing in the marshes in the southwestern Spanish city of Cádiz.

The salt marshes of Cádiz have a grid of rectangular pools of milky water, where a time-honored tradition to harvest salt from the sea is kept alive.

Today, Chef León draws inspiration from this terrain for his three-star Michelin restaurant in El Puerto de Santa María.