Batea proposes a renovation in the conception of the conventional seafood restaurant, adopting an informal, resounding and not at all elitist approach.

Chef Manu Núñez’s cuisine is based on the seasonality of marine products, both well-known and lesser-known, prioritizing maximum quality, minimalist execution, and the delivery of an authentic experience for the palate, where pleasure is the main objective, without complications and straight to the point.

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