The “Tides” of Maral Ríos
plunge into “Aponiente”
The local artist shares her sea perspectives with the world from La Linea
de la Concepcion, captivating the three Michelin starred, Ángel León.
Ana Villalta
Their relationship began on the internet and the chef
did not hesitate to aquire the La Linea painters “Entre
mares” artwork, that now shines in one of the rooms
of the Aponiente exhibition. Based in a Tidal Mill that
was built in the 19th century and made of local Oys-
ter stone, Aponiente has been perfectly renovated
and hosts lovers of sea flavours in the Port of Santa
Maria. It has also been honored by the distinguished
Michelin Guide.
But it doesn’t end there. León wanted to demons-
trate the transient nature of the sea in all nooks and
crannies of the mill, whilst also providing a space
for art that runs through the passageways leading
in to the original part of the Aponiente building. This
immersive marine ideology can be seen throughout,
and linking both gastronomy and culture is a La Li-
nean artist. The painter Maral Ríos, has during the
months of July and August, become the protagonist
of this prestigious establishment.
The artist welcomed us to the Aponiente gallery, ac-
companied by Juan Martín Bermúdez, responsible for
the Aponiente Group exhibitions and Cadiz’s own Luis
Callealta, head chef and the groups gastronomic director.
Elegant and wearing earrings made of aquama-
rine coral designed by Rocío Dogo, also known as
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Malola la Cordobesa, who is based in the Port and
is also the creator of the Aponiente image, Ríos was
especially excited. “For me it’s a dream, I’ve been
waiting for this exhibition for a year. The space, the
company, the possibility of showcasing my work
among the guests of Aponiente, is a milestone for
the career of any sea lover ”.
From the southern seas to the stirring of saltpe-
ter and northern waves. These artworks conceive
the openness and the icy tides that run through the
saline waters of the globe. With a love for tones,
textures and expressive forms, the works by Maral
Ríos are both attractive and seductive. Scenes that
have not gone unnoticed by another artist of the
sea, chef Ángel León.
Martín Bermúdez explained to OTWO that, “Án-
gel León project in this flagship restaurant, aims
to highlight the humble fish through new culinary
methods, a way to experience the mud and the mar-
sh, to explain the importance of the conservation
of nature. This Tidal Mill is a place for art and the
expression of artists like Maral who transfer the
biological importance of the sea. just like Angel
and Luiti through cooking, through the beauty of her
works”. Luis Callealta, did not hesitate to add that,
OTWO 02 / SEPTEMBER 2019
OTWO 02 / SEPTEMBER 2019
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