Taste 1973 welcomes the crew of "Ecos del Mar", the Prime Video documentary about Spain's coastline
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A film crew in the dining room, on 25 June
On 25 June 2026 we welcomed the film crew of “Ecos del Mar”, the Prime Video documentary series that travels along Spain’s coastline, to Taste 1973. They came to film a full day at the restaurant: a meal in the dining room, the storeroom where we mature the fish, the work at the pass and a sit-down interview, with part of the brigade peeking into the shots. We shared it on our social media the following day, and today we’re finally putting it down in writing here.
We said it at the time, just as it was: “Yesterday we had the pleasure of welcoming to Taste 1973 the crew of ‘ECOS DEL MAR’, a documentary series for Prime Video that travels along Spain’s coastline, showing its natural beauty, its cultural richness and its commitment to sustainability.”
What “Ecos del Mar” is
The series is produced by Konsak Producciones and stars the diver and artist Javier Espinosa. It travels along the Spanish coastline, showing its natural beauty, its cultural richness and its commitment to sustainability, and can be watched on Prime Video, whose 2026 instalment continues exploring Spain’s coasts. It works stop by stop — each episode pauses in a coastal town and listens to those who live off the sea — as in its visit to Águilas, in Murcia. The same production company is behind “Enclaves”, another seven-episode travel documentary series around Spain, which was also tagged in our post.
There’s a logic to a project like this knocking on the door of a restaurant in Arona. At the Hotel Villa Cortés we cook right at the coast, with fish from the island’s waters, and for years we’ve been asking questions that aren’t only about cooking: how long a piece keeps, what happens with the species nobody orders, how to use every part of what comes in from the sea. That conversation was, to a large extent, what got filmed.
The storeroom, the obligatory stop
It always happens the same way: whoever comes to film ends up in the ageing chamber. It’s a cold, white room, with no drama to it, where the pieces hang from their hooks and wait. And it’s also where you best understand what we’re up to, because fish maturation isn’t a dining-room trick: it’s years of work that let us draw out of the same piece flavours that simply aren’t there when it’s fresh. Explaining it in front of a camera forces you to say it out loud and without dressing it up, which is a good exercise.
The other half of the filming happened in the kitchen. Diego ran the pass with the cameraman on the other side of the counter, dish by dish, explaining what each one was as it went out.
The family photo
At the end of the day we did what you do: gathered in front of the dining room’s tree for the photo. There were nine of us, between the Taste 1973 brigade and the series crew, with an “ECOS DEL MAR” T-shirt at one end and the table with the dishes still laid out in front. We like these visits ending this way, because a shoot is remembered for the episode but lived through the people who make it.
What’s still to come
For now, that’s it: the day of filming. The episode still has no announced air date — neither the production company nor the platform has said when Tenerife’s stop is coming — so we’ll leave it with what we wrote that 26 June: “Thank you for choosing us and for letting us take part in such a special project. It was an honour to open our doors and share with you an experience full of sea, flavour and good stories. Coming very soon… ECOS DEL MAR.”
Meanwhile, we’re carrying on where we were: with the sea in front of us and the same habit of asking it questions. It’s the conversation we already put on the table at the VI Encuentro de los Mares, when the restaurant filled with scientists and chefs talking about ocean and health, and the one that underpins much of what’s cooked today in Canarian cuisine. A documentary series coming to film it doesn’t change the work; it does help, though, to tell it well.
Diego Schattenhofer's culinary innovation: exploring fish maturation in Tenerife