Where farming fish means restoring nature
Esteros Lubimar is the evolution of a vision—where farming fish means restoring nature, not depleting it. Nestled in the estuaries of Cádiz, Spain, this pioneering aquaculture farm revives the art of extensive, regenerative seafood production once championed by Veta La Palma—the very farm celebrated by Chef Dan Barber in The Third Plate and his iconic TED Talk.
Here, fish are raised in harmony with the tides, in vast semi-natural lagoons, feeding on the estuary’s rich plankton and algae, free from artificial inputs. The result is seafood of exceptional flavor and nutritional value, prized by world-class chefs and grown without compromising the environment. Esteros Lubimar is not just a farm—it’s a thriving ecosystem that feeds both people and the planet, offering a bold new blueprint for the future of aquaculture.
A confluence of land and sea
These nutrient-dense estuaries of the Guadalquivir River serve as vital nurseries for marine species, migratory stopovers for birds, and natural aquatic vegetation that filters and oxygenates the water. Shaped by centuries of tidal rhythms and traditional salt farming, the estuaries provide a pristine environment for raising fish. Their dynamic ecosystems support a delicate balance of plankton, algae, and low-trophic organisms, creating an ideal, self-sustaining food web.
A new wave of aquaculture
At Esteros Lubimar, bream and branzino feed the way nature intended, grazing freely on the diverse array of nutrients found in the estuarine ecosystem. Their diet consists of naturally occurring plankton, algae, and low-trophic organisms like small crustaceans and mollusks that flourish in the nutrient-rich waters of the Cádiz estuaries. To account for any seasonal or tidal variations, and to ensure fish get enough calories, their diets are supplemented by a natural, non-GMO feed supplement of plant proteins and algae. This natural food web not only supports the health and vitality of the fish but also enhances their flavor, resulting in clean, oceanic notes and a superior texture and removes the need for any antibiotics or special treatment. By eliminating the need fish 100% raised on conventional feed, Esteros Lubimar reduces environmental impact and feed-related emissions, creating a closed-loop system where the ecosystem sustains itself. It’s a result that is enabled by it's philosophy, and one that we seek to replicate.
from Esteros Lubimar
Branzino and Sea Bream
Pristine and flaky with a subtle ocean sweetness — the quintessential Mediterranean whitefish.
Delicate and mild with a silky flake — ideal for whole roasting, grilling, or refined whitefish recipes.
Lab tested to ensure it meet's the Seatopia Standard
Esteros Lubimar Branzino Lab Tested Certificate of Analysis
Esteros Lubimar Bream Lab Tested Certificate of Analysis
Esteros Lubimar raises sea bream (also called gilt-head bream) and branzino (also known as bonzini, or European sea bass), which are uniquely suited to the waters and feeding on the microorganisms that live there. These Mediterranean natives are similar in taste, and both thrive in the calm, brackish waters of the Guadalquivir, where they graze naturally on plankton, algae, and small invertebrates, developing rich, a flavors and firm, flaky textures. The result is an incredible sweetness and versatility, and a golden layer of fat, reflective of their diet. Both fish are celebrated for crisp skin when cooked whole. We think they perfectly embody the farm’s philosophy: that the best-tasting fish come from environments where nature leads and humans listen.
Branzino and Sea Bream Recipes
Sea Bream Sashimi
Sea Bream Sashimi + Yuzu, Spirulina & Shiso
A simple, elegant dish packed with Omega-3s, detoxifying spirulina, and the health-boosting properties of Yuzu, rich in vitamin C and antioxidants. Shiso adds digestive support and anti-inflammatory benefits, rounding out the superfood ingredients. Featuring Seatopia’s Sea Bream—tested with some of the highest Omega-3 levels of any fish—this recipe is both a feast for the senses and a boost for your wellness journey. Get the Recipe
Crispy Skin Branzino
Discover the elegance of Seatopia’s sushi-grade branzino in this recipe featuring a vibrant parsley-spinach pesto. This dish highlights the freshness of toasted pine nuts, lemon, and extra virgin olive oil, paired perfectly with seared branzino.
Branzino Salad
Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Paired with clean Mediterranean Seabass its a classic staple of the Mediterranean diet.