Michelin-starred restaurants in Asturias

Asturias has 11 Michelin-starred restaurants, with a total of 13 Michelinstars.

The map of this constellation is intense in Asturias, and is characterised by excellence and diversity. Excellence in culinary concept and execution, and diversity in the creativity and unique personality of each restaurant and the people who bring them to life.

Asturian gastronomic intelligence, of great tradition and depth, consolidates and enriches with the passing of time, and the Michelin gastro-map is a clear example of this reality.

Casa Marcial and Nacho Manzano, with three stars; Casa Gerardo, and Pedro and Marcos Morán, with one star; Real Balneario de Salinas and Isaac Loya, with one star; Auga and Gonzalo Pañeda, with one star; El Retiro de Pancar and Ricardo Sotres, with one star; El Corral del Indianu and José Antonio Campoviejo, with one star; Ayalga and Marcos Granda, with one star; Monte and Xune Andrade, with one star; Ferpel and Elio Fernández, with one star; Restaurante Marcos and Marcos Mistry, with one star, and NM and Daniel Silvestre, with one star.

Mention must also be made of Narbasu and Esther Manzano, with one green star.

These are the Michelin-starred restaurants in Asturias for the year 2025, and the names behind each of them.

Come and get to know them one by one! It will be an interesting journey to the essence and creativity that characterise Asturian gastronomy!

Nacho Manzano is the first - and so far the only - chef from Asturias to hold three Michelin stars. The first star came in 1999, six years after the opening of Casa Marcial, when he was only 28 years old. The second came in 2009, and the third came in 2025, making him the first Asturian chef in history to achieve the Michelin three-star rating.

Nacho grew up in the idyllic village of La Salgar, in a privileged setting between the Cantabrian Sea, the mountains and the river Sella. There, under the culinary and vital influence of his grandmother and his mother, and also surrounded by his sisters Olga, Esther and Sandra.

Nacho and his family have always cultivated the traditional essence, which they revise and interpret in a very personal way, seducing ipso facto. The Manzano's cuisine is much more than gastronomy, it is a whole philosophy and lifestyle.

An example of this culinary spirit are gastronomic creations such as sautéed mushrooms with toasted yeast cream, almonds, squid and forest consommé, or fabes with potatoes, corn and chorizo and saffron perfume.

The Manzano family have also adapted this philosophy to their online shop, where you can buy boxes of fabada and pitu caleya, two emblematic dishes of their cuisine, or you can also opt for gift vouchers to sample the exquisite menus of the house.

Casa Gerardo is a classic of Asturian cuisine in the broadest sense of the term. With 140 years of family history linked to gastronomy, the most recent generations, represented by Pedro and Marcos Morán (father and son) also treasure the experience in Michelin stars, and Casa Gerardo has been uninterruptedly Michelin-starred for no less than 30 years - since 1991 - a historical record!

The current patriarch - Pedro - was one of the forerunners of the great revolution in Asturian cuisine at the end of the 20th century and the beginning of the 21st century, and his heir Marcos has taken up the family legacy with skill, adding freshness and originality.

In short, Asturian cuisine in recent decades cannot be understood without the unique and consolidated gastronomic personality of the Morán family.

In addition to their classic and mythical dishes of fabada and rice pudding, they currently add their red mullet or their treatment of vegetables in dishes such as creamed cabbage, Iberian beans or leeks with seaweed.

In their online shop you can buy or give their dream menus as a gift with their gift cards!

El Corral del Indianu is the genuine creation of José Antonio Campo Viejo and Yolanda Vega, his wife and head waitress. An adventure that they undertook 25 years ago and that soon became a successful project, and since 2000 this restaurant has been awarded a Michelin star.

It is, therefore, the third oldest Michelin star in Asturias.

In all these years his Corral del Indianu has become a reference both inside and outside Asturias. An emblematic building in Arriondas/Les Arriondes, with a very personal and carefully decorated interior garden, and at the same time a creative cuisine that reinvents and recreates the Asturian tradition, with artisan, organic products and faithful to the circular economy.

Within these recreations, the interpretation of the fabada entitled "Flavours of yesteryear and textures of today", as well as the Cabrales chocolates, takes on epic proportions. Undoubtedly two creations that define in all their essence the gastronomic personality of José Antonio Campo Viejo.

El Corral del Indianu's website also gives you the option of giving away some of its elaborate menus.

The Real Balneario is a restaurant with great tradition and history. It was inaugurated as a bathhouse in 1916 by King Alfonso XIII, and with the passing of time, the old spa became a restaurant and it was the Loya family who raised it to the rank of hotel excellence.

The Real Balneario has held a Michelin star since 2005, and the restaurant is currently headed by chef Isaac Loya, a worthy heir to the wisdom and expertise of his father, Miguel Loya.

Isaac Loya constantly moves between tradition and renovation, with a constant vocation to maintain the legacy he has received and to enhance it with his creativity and training.

A splendid and tasty example of his legacy and continuous learning are two of his most famous and renowned creations: the Viceroy's Tartar with sea urchins and ajiamarillo, and the Lobster in taco in its own emulsion and sea lettuce.

In addition, Isaac Loya and his team offer you the possibility of purchasing some of his excellent menus in the Real Balneario's online shop.

The Gijón neighbourhood of Cimavilla is witness to the discretion, elegance and intelligence of the creations and culinary recreations of chef Gonzalo Pañeda who, together with his head waiter Antonio Pérez, make up one of the most stable and balanced pairings in Asturian gastronomy.

Gonzalo Pañeda and his restaurant Auga have held the Michelin star since 2013, forming part of that generation of chefs and restaurants that have led a true creative revolution in Asturian cuisine in the first few years of the 21st century.

Those who know Gonzalo and Toni say that the gastronomic experience at their hands is intense, penetrating and inspiring. Almost as much as the Cantabrian sea that bathes the terraces and windows of the Auga, and that encourages their gastronomic ingenuity.

An ingenuity that is evident in such exquisite dishes as the stew broth, pig's trotters and smoked eel, or its masterful red mullet, a pil pil made from its bones, codium and pickled onion. A true example of simplicity and gastronomic sustainability.

To check it out and savour all the essence of Auga, one of the options is to buy the gift vouchers with their tasting menus in their online shop.

The chef from Llanca, Ricardo González Sotres, with his restaurant El Retiro, won his Michelin star in 2015.

Ricardo began his career at the helm of El Retiro more than a decade ago, in the charming village of Pancar, when he was just 25 years old. Very young but sufficiently prepared both by family tradition and training. And in little more than 5 years he was awarded a Michelin star.

From Pancar, Ricardo shows the rest of the world his sapience at the helm of a kitchen that combines ancestry, local and seasonal cuisine, and a great deal of imagination.

Proof of this boundless imagination are dishes as representative of his culinary essence as the cococha of salmon with a saffron marinade of partridge and cauliflower, and also the stew of black pudding and asturkish ear with carabinero in two dishes.

In addition, to fully savour its cuisine, El Retiro's online shop offers tasty tasting menus with food and wine pairing included.

Ayalga, the restaurant of the Villa Rosario hotel in Ribadasella/Ribeseya, and its creator, the Asturian sommelier Marcos Granda, are the latest and brand new addition of Asturian cuisine to the Michelin Guide 2022.

For the first time, a restaurant located in a hotel has joined the list of Michelin stars in Asturias. A restaurant that was inaugurated at the end of 2019.

Marcos Granda and his team have made a brave and firm commitment. His culinary and life philosophy is based on local produce, and everything is seasoned with a lot of affection, love and humility.

Precisely based on this idiosyncrasy of proximity are two of their emblematic dishes: the fish from the rula and saline nuances - a tribute to the Cantabrian Sea -, and the deer sirloin, duxelle of wild mushrooms from Asturias and foyot sauce, which connects with the tradition of the meats and the richness of the forests of the Natural Paradise.

A whole ideology that would explain the success of this initiative!

Monte and Xune Andrade are one of the latest additions to the Michelin universe in Asturias.

Xune Andrade knew from a very young age that the world of hospitality was for him, and he is one of the outstanding talents of the Gijón School of Hotel and Catering. He has also known success from a very young age, and after having worked with great chefs on the international scene and having directed top-level projects in Madrid, a few years ago he decided to return to his native Lena, opening his restaurant Monte in the village of San Feliz in 2019.

Xune himself defines Monte as a personal, intimate and honest project, where he is committed to a vision of gastronomy, a style and a way of serving the customer from a perspective of creative authenticity and constant evolution. This approach to life generates a very positive dynamic where, as Andrade says, "our customers come to have fun and let themselves go, and that makes us free and happy. So we have hit the key to achieving our dream".

Andrade's philosophy is to work with livestock breeders, farmers, fishmongers and hunters, among others, bringing each product to San Feliz. And so when he cooks fish, they are never the protagonist of the dish, but rather the raw material of the mountain, such as nettles. He also says "we use butter because we are surrounded by more cows than olive trees".

His menu, therefore, is dominated by the mountain, the vegetable garden, meat and river fish, such as salmon and trout, and he also offers several tasting menu options and an extensive wine cellar.

Ferpel and Elio Fernández are among the most recent Asturian signings for the Michelin Guide.

Ferpel is the name of the restaurant run by Elio Fernández Peláez in the beautiful fishing village of Ortigueira, in Coaña. With an open kitchen and a gastronomic bar, Elio prepares traditional dishes, faithful to local and seasonal produce, and in which you can appreciate the influence of his background around the world.

Elio grew up in the council of Coaña, in the town of Ortigueira, to the smell of a grill, as he helped his parents from the time he was a child in the family restaurant. Eventually he felt the desire to broaden his horizons, and he left to learn in national and international kitchens. Switzerland, Madrid, Barcelona and Alicante were some of his destinations.

After this intense period away from Asturias, Elio, as he himself says, considered returning. "There came a time when I was no longer learning, I stagnated and in the end it was all the same. When I came back from my last posting, from Alicante, I actually came with the idea of leaving the hotel and catering business, I was tired and wanted to take some time in another sector, but when I got home, my parents were still running the grill and I started to give them a hand".

And so it was that his reincorporation into the family business brought new airs. That young and enterprising young man began to propose new dishes and to make a deep impression on a western Asturian people who were not used to a different cuisine.

The successful and surprising result was that Elio turned the lifelong restaurant into Ferpel Gastronómico, giving free rein to his creative and innovative mentality and his knowledge, and reaping excellent results.

His continued success has not dampened his desire to learn. "The obsession to learn is something that does not diminish over the years, on the contrary", says Elio Fernández.

NM is the restaurant that Nacho Manzano opened in El Vasco, in Oviedo/Uviéu and whose kitchen is run by the young Daniel Silvestre.

NM represents, in the words of both chefs, "an intimate and almost clandestine gastronomic concept in the middle of the city. Different from everything we have done so far but with the same roots".

It is a space designed for creativity, with chef Nacho Manzano's signature look and stamp.

NM presents a unique Tasting Menu that will change 4 times a year to make the most of nature's possibilities.

"What excites us most as chefs is knowing how to interpret each moment," say Nacho and Daniel with conviction.

The Marcos Restaurant in Gijón/Xixón, run by Marcos Mistry, represents a return to basics.

Marcos Mistry and Marcos Granda, the sommelier and businessman from Sotrondino who started this project, make a great team. Both agree on the idea of searching for the primordial flavours of Asturias, through haute cuisine, capturing the essences contained in the fundamental products.

Marcos Mistry asks himself every day what Asturias tastes like and creates a menu based on absolute seasonality, with the idea of squeezing the most out of the authentic flavours of the land, paired with the ideal wine cellar for a total delight.

In Cerecea (Piloña) stands the Rubianes Palace (14th century) and this is the birthplace of Narbasu, which in 2023 has been awarded a green star.

It is a project of the Manzano family with a vocation for sustainable gastronomy. From Narbasu they work with raw materials from their own organic garden, as well as with local producers, highlighting in their menu simple, tasty and healthy dishes, linked to the purest Asturian tradition.

Undoubtedly, one of the pillars of this family project is the chef Esther Manzano who, together with her brother Nacho, has become one of the most prestigious fraternal duos in Spanish gastronomy. Esther shares with her brother knowledge, experience, family legacy and communion with nature, the Asturian nature that saw them born and grow up in an idyllic village in the council of Parres.

At Narbasu they are taking another step forward in this family and creative harmony, taking as their starting point this "kilometre zero" of emotions, landscapes and local produce.

This year, 2024, Xune Andrade and Monte, in Lena, and Nacho Manzano and Casa Marcial, in Parres, also obtain a green star.

Three magnificent examples of the commitment to gastronomic sustainability in Asturias!