Gastronomy and social responsibility facing the coast of Arenys

We are in front of the sea, the train tracks and the N-II. This is a very typical configuration for a large part of the towns in Maresme. On a sunny day, the light and serenity of the Mediterranean end up diluting the noise of the commuter trains and the constant traffic, turning the experience into a pleasant break by the coast.El Blau de Mar is a restaurant located in an early 20th-century Indian house, sensitively renovated by architect Neus Fornaguera. The building retains its historic character and unfolds into five distinct spaces: terrace, interior patio, dining room, private room, and rooftop, allowing for adaptation to different times of day and types of needs. The interior combines elegance and warmth, inviting you to disconnect from the outside world.We start the meal with Cantabrian anchovies, some scallops (zamburiñas) with foie and broth reduction, and some sautéed squid with Maresme peas and black pudding. In the middle, to share, a dish of medium-sized prawns from Arenys. The wine list reinforces this territorial view with a clear commitment to Catalan wineries, especially from DO Alella. However, we accompany ourselves with a bottle of Syrah Reserva from Casa Mariol, a winery from Terra Alta. We drink a reserva at the price of a crianza or young wine. We continue the meal with "mongetes del ganxet" (a type of bean) with prawns, turbot with bacon, and monkfish with clams and prawns. As you can see, the Arenys prawns are ending up coming out of our ears and become the most majestic accompaniment for any dish. For dessert, we order a creamy crème caramel, artisanal vanilla ice cream with macadamia nuts and strawberries from Pep Marpons' garden.El Blau de Mar is more than a restaurant; it is a business designed for the well-being of diners, workers, and the community. At the helm of it all is Josep Bayo, a person who has excelled in various fields (healthcare, communication, hospitality...), but especially in project management and development. They suffered the pandemic and its consequences, but, fortunately, there was financial muscle behind this project. When the restrictions ended, they were able to start working freely and show their intentions: “We wanted there to be a lot of harmony between the space, the service, and the food. We have the port of Arenys and we must take advantage of it. We have a menu with classic proposals and some a bit more mischievous, where elaboration predominates. We want people to eat as much with their mouths as with their eyes and for our chefs to be able to shine,” Josep tells us after a demanding service, while we enjoy the views of the beaches of Arenys.Product and values

Beyond good food and very friendly service, this restaurant stands out for its commitment to local produce: fish from the Arenys fish market, strawberries from Can Marpons, cheeses from Can Xicoi, meats and cured meats from Cal Tomàs, and also everything offered by Maresme producers who work the land ecologically. Furthermore, Blau de Mar collaborates with the Fundació Junts Autisme in Arenys, where the foundation's young people carry out pre-vocational tasks four days a week, accompanied by their therapists.El Blau de Mar, with Josep Bayo at the helm, combines a very good gastronomic proposal with the company's social responsibility, both with employees and suppliers, and with any person or entity related to the restaurant. Cuisine and values facing the coast of Arenys.