Asturias gastronomy is, due to its history, tradition, talent, and vitality, one of the most remarkable cultural and touristic attractions that exist.

One of the great attractions of Asturias is its gastronomy, a balanced combination of tradition and innovation that tastes heavenly.

Fabada, cider, Asturian cheeses, meat, fish and seafood, Cangas wine, sweets, etc. are emblematic products and dishes that constitute the raw materials of typical Asturian cuisine.

Asturian gastronomy is a faithful reflection of the culture, landscape, and people of Asturias, all shaped by a shared history marked by deep roots and identity. The brilliant result is a cuisine of the landscape, which represents the meeting point where nature, products, and cooking come together.

A selection of our professionals has been honored with the recognition of Ambassadors of Landscape Cuisine, to continue highlighting the work and talent they demonstrate in every kitchen or restaurant.


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Image of a waiter serving a signature dish on a terrace with the landscape in the background

These very characteristics make Asturian gastronomy have a rich traditional legacy that has endured to this day, full of vigor and wisdom. This legacy serves as the foundation for the present-day innovation and creativity of Asturian gastronomy creators.

Dishes and products, recipes and experiences, culinary talent, organic products within the realm of sustainable gastronomy, a dynamic and extensive annual gastronomic agenda, a highly distinctive vocabulary in the Asturian language, and much more, make up the wide spectrum of Asturian gastronomy.

Asturian gastronomy is an exemplification of care, respect, and utilization of the natural environment, a philosophy of healthy living, a profound understanding of tradition, and a drive for innovation. All of this results in the culinary excellence that the Natural Paradise proudly boasts, which not only possesses extraordinary raw materials but also an exemplary human talent and an unwavering commitment to improvement.


Photo of a still life arrangement featuring various Asturian products. Different types of Asturian cheeses, meat, fabas (white beans), cured meats, cider, and Cangas wine

Asturias has managed to combine, in perfect balance, the wisdom of traditional stoves, beautifully represented by the gastronomic philosophy of the Guisanderas of Asturias, with the renewed creativity of other culinary styles that, capitalizing on the wealth of ancestral knowledge and exceptional raw materials, generate new trends.

In reality, Asturias is a melting pot of gastronomic currents: traditional, avant-garde, slow food, local sourcing, and more. It encompasses a diverse universe that is constantly evolving and innovating.

Regarding the raw materials, they are exceptional in quality and variety: fish, seafood, fruits, berries, vegetables, legumes, meat, milk, honey, and more. There are thousands of possibilities and ways of preparing them, which makes Asturian cuisine original, healthy, enjoyable, and entertaining.

And speaking of enjoyment, Asturian gastronomy is always celebrated by locals and visitors alike, with the latter feeling so integrated that it's as if they have been residents of the Natural Paradise their whole lives.


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Indeed, out of the nearly ninety Festivals of Touristic Interest in Asturias, a significant number are dedicated to gastronomy, and in all of them, Asturian culinary delights are highly present, much to the delight of participants in the festive events.

An emblematic and omnipresent dish in many celebrations is fabada, and an equally iconic beverage is natural cider. In both cases, they represent deeply rooted and identity-bound dishes and products. To such an extent that the gastronomic festival centered around cider, known as "espicha," is one of the most common festivities in Asturias' leisure agendas.

And, of course, another characteristic of Asturian gastronomy is its settings. That is to say, the places where the raw materials are produced: the sea, cliffs, rivers, forests, meadows, orchards, and more, are always beautiful and fascinating. The locations where you can taste the hundreds of recipes are also spectacular: charming restaurants with splendid views and carefully designed atmospheres, cider houses filled with joy and good food, country inns in dreamy villages, and so on.



Photo of a still life arrangement featuring a cooked dish of fabada