Ángel León, who revolutionized cooking with fish and seafood at his Aponiente restaurant in El Puerta de Santa Maria, has brought a pared-down version of his cuisine to the Gran Meliá Santi Petri Resort, 40 minutes south in Chiclana de la Frontera. León is famous for using parts of the fish that are typically discarded, as well as dishes in which things like seaweed and plankton are used in clever ways. He offers a 12-course tasting menu featuring dishes like sea snails with halophytes, oysters with baby peas or Atlantic porchetta, which eschews pork in favor of marine products.