Asturias, Culinary

Asturias is a natural paradise, and its cuisine is born from its landscape. Our "Culinary Landscape" emphasises the excellence of our gastronomic products, as well as the distinctive identity of our culinary traditions and their diversity. Culinary Landscape highlights the values of our land, and is an example of both the spirit and the talent of centuries, represented today by hundreds of producers, hoteliers, chefs, confectioners, etc. A plural history, where knowledge, care, love of tradition and the capacity for innovation become an emblematic symbol of quality, sustainability, hospitality and constant creative evolution.

A selection of our professionals have been rewarded by being recognised as Ambassadors of Culinary Landscape, to continue highlighting the work and talent they display in each bakery or restaurant.

Don't miss...
  • Cider Museum and visit to a cider press and tasting session.
  • Wine Museum and visit to the winery of the PDO Cangas wine and tasting session.
  • Cave-exhibition of the Cabrales chees and a visit to a cheese factory and tasting session.
  • Live auction in a fish market.
  • Don't forget to try: fabada, Asturian bean stew, onions stuffed with long finned tuna, rice pudding, casadiellas pastries, cachopo, hake or rape cooked in cider, Asturian stew with chorizo, pitu caleya chicken stew, spit-roasted beef or cabritu (goat).
  • Taste our delicacies in the restaurants of: Mesas de Asturias -Gastronomic Excellence - and "Sidrerías de Asturias"- Natural Quality-.
They are: José Andrés (Honorary Ambassador), Nacho Manzano (Casa Marcial), Pedro and Marcos Morán (Casa Gerardo), Ricardo Sotres (El Retiro), Jaime Uz (Arbidel), Gonzalo Pañeda (Auga), José Antonio Campo Viejo (El Corral del Indianu), Isaac Loya (Real Balneario), Esther Manzano (Narbasu), Viri Fernández (El Llar de Viri), Ramona Menéndez (Casa Belarmino), María Busta Rosales (Eutimio), Mari Fernández (Mesón El Centro), Ana Fé Fernández Areces (El Cenador del Azul), Jhonatan González (Pastelería Cabo Busto), Julio Blanco (Pomme Sucre), Miguel Sierra (Spanish Vitality), José Manuel Viejo (La Huertona), Abel Álvarez (Güeyu Mar), Abel Terente (El Asador de Abel), Javier Loya (Mestura), Iván Fernández Feito (Ca' Suso), Pablo Montero (Gunea), Diego Fernández (Regueiro), Luis Alberto Martínez (Casa Fermín), Pedro Martino (Pedro Martino), Lara Roguez (Kraken), Xune Andrade (Monte), Javier Álvarez (Casa Farpón), Juan Rivero (Casa Tataguyo), Pepe Ron (Blanco), Israel Moreno (Ayalga), Jaime Rodríguez (Pastelería Praliné), Isabel Pérez (Aliter Dulcia), Alan García (Le Llamber Manín Sucre), Francisco Gayoso (Confitería Rialto), José Martínez Blanco (Confitería Conchi), Toño Argüelles (Pastelería Argüelles), Adrián San Julián (Yume), Ricardo Señorán (Farragua), Álex Sampedro (El Recetario de Alex), Frank Pérez (Salazogue Bistronomie), Cristina Arias (Éleonore), Jairo Rodríguez (Roble by Jairo Rodríguez), Dulce María Martínez Blanco (El Molín de Mingo), Álvaro García López (Casa Consuelo), Juan Ramón Sánchez (Del Arco), Armando Alonso (La Pondala), Alejandro Villa Pérez (El Café de Pandora), David Menéndez (La Tabla), Natalia Menéndez (Casa Chuchu), César Suárez Junco (Tierra Astur), Diego García (El Pintu), Carlos Gallego Martínez (Los Llaureles), Mario Céspedes (Ronda 14), Pilar Granda (Casa Pilar), Pello Noriega (Castru El Gaiteru), Liset Rubio Rodríguez (Las Terrazas de Sardalla), Javier Fernández (La Pomar), Tino Cortina (Casa Cortina), Teresa Camacho (Bar Camacho), Mª Joaquina Rodríguez Rodríguez (El Cordial Casa Chema), Ángela Pérez García (Casa Emburria), Sara López e Ivonne Corral (Casa Telva), María Fernández López (El Fartuquín) and Daniel Mora and Nuria Pendás (Sa Predrera d'es Pujols - Menorca).

Signature cuisineSignature cuisine.
We have Michelin stars, ‘Guisanderas' (defenders of traditional recipes), marks of quality such as "Mesas de Asturias" or "Sidrerías de Asturias", shop-bars, chigres (traditional places where cider is sold, village bars, taverns, inns), gastropubs and a growing fusion cuisine and travelling cuisine. Because Asturian chefs champion the nearby, zero-kilometre product, they work with fresh products from the region but they are not afraid to incorporate seasonings or garnishes from far-off lands if they go well with the dish, above all among the younger generation.

The Principality has also created quality marks through which you can sample an ocean of flavours. "Mesas de Asturias" – Gastronomic Excellence category- has existed for several years. More recently the "Sidrerías de Asturias" - Natural Quality - was created.

Sidrerías de AsturiasSidrerías de Asturias.
Cheese also prevails, already totaling the trifling sum of 50 different types, and sea products which change each season. The protagonists of winter, oricios (sea urchins) give way in Spring to the spider crab which in turn relinquishes the starring role to the long-finned tuna and the lobster in the summer, which are relieved by the elver when Autumn advances.

Gamonéu cheese DOPGamonéu cheese DOP.
Everything we eat, we wash down with Asturian cider or Cangas wine. This is Asturian cuisine, rich and diverse, traditional and avant-garde, with its own personality and discourse... possibly one of the most fully-stocked and interesting larders in Spain.

Fabada (typical Asturian pork and bean stew)




Seafood and shellfish

Cangas Wine

Organic products


Culinary talents

Gourmet Calendar

Culinary sensations

Gastronomic vocabulary in Asturiann

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