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Deep-sea lobster
Homarus americanus
0.7–1.4 kg · Weighed at your table
Tender, succulent meat, a subtle sweetness and a refined taste. A timeless symbol of luxury that wins you over with its simplicity.
CHOSEN AT THE TANK
DioGo's · NUEVA ANDALUCÍA · ISSUE 01
Through the glass
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Sheet 01
The tank, species by species
Nothing here is chosen from a photograph. You walk to the tank, point at the animal you want, and it is lifted out and weighed in front of you. What follows is every species we keep, one at a time.
LIVE TANK
SPIDER CRAB
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Spiny lobster
Palinurus elephas
0.8–1.6 kg · Weighed at your table
Delicate in texture, subtly sweet, with a clean and refined taste of the sea. Prepared with precision and respect for the produce, so that every detail underlines its natural perfection.
SPINY LOBSTER
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King crab
Paralithodes camtschaticus
1.8–3.5 kg · Weighed at your table
Noble, succulent meat of remarkable delicacy and subtle sweetness. An exceptional gift of the ocean that needs no improving.
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Carabineros
Aristaeopsis edwardsiana
By the piece
Majestic and deep red, prized for exceptionally juicy meat, a subtle sweetness and an intense character of the sea. We prepare them with the greatest precision, letting their natural perfection stay at the centre.
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Razor clams
Ensis magnus
By the piece
Barely ninety seconds over the charcoal embers. Fine olive oil, garlic and fresh lemon complete their delicate, briny taste. Here perfection is decided by seconds, and by a kitchen that knows how to use them.
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Giant oysters
Crassostrea gigas
By the piece
Straight from the tank, served on ice with our citrus signature sauce or simply with a drop of fresh lemon. A glass of chilled albariño completes it.
Sheet 02
Fire and hands
Everything that leaves this kitchen has been over charcoal. No gas, no holding oven — one fire, and a cook who knows how long each thing can stay above it.
OVER THE EMBERS
OFF THE GRILL
Sheet 03
The shell: seven varieties
Seven varieties, each from a named grower on the French or Galician coast. They are opened when you order them and never before. Read this sheet the way you would read a wine list.
Sheet 04
The roe: six tins
Six tins, photographed on black because black is what they are. Their order is set by the price of the portion served at the table, so the row rearranges itself whenever the list changes.
Sheet 05
Evening in the room
The room after dark, when the lamps are lit and the terrace fills.
Private dinners
The room takes private parties, and the tank is part of the evening: your guests choose their own animal before dinner. Call to arrange it.
Book a tableSheet 06
The people who stand here
Diogo and Gosia Brito run this place themselves, and most evenings you will meet them before you meet a menu.
Lifted from the tank and weighed in front of you
PUERTO BANÚS