Raúl Resino, who is known as the fisherman-chef, signals his philosophy in a single sentence: “We cook as we think, we don’t think how we’re going to cook”. His creative cooking showcases a constant desire to move forward, hence his nod to Japanese cuisine and, above all, a strong focus on fish, seafood, rice and ingredients from nearby market gardens. He is also a great advocate of locally sourced ingredients and often heads out to catch his own fish. His cuisine (a single tasting menu called “Maritime menu from our coast Km 0”) is centred around the biodiversity of Castellón’s Mediterranean shoreline and recipes that local fishermen traditionally prepare on their boats. A good example is the “canana” rice, prepared with a local mollusc similar to a squid. His particular dream is for more humble and lesser-known fish (such as wrasse, scald fish, trumpet fish, and beard fish) that don’t always make it to auction to become better known to a wider audience.