Best restaurants and what to eat
Spain
Oviedo, the capital of Asturias, sits at the heart of one of Spain’s most distinctive gastronomic landscapes. The cuisine here is robust and pastoral, centered on cider, fabes, artisanal cheeses, cured meats, and slow-cooked dishes that reflect the region’s rainy green hills and strong rural traditions.
Large, silky Asturian beans prized for their creamy texture and ability to absorb rich flavors without breaking apart. They are the backbone of the region’s most celebrated stews and are especially prized in winter cooking.
A highly regarded white bean variety from Asturias with a tender skin and buttery, almost velvety interior. Cooks prize them for classic long-simmered dishes, where they take on the savor of meats and seafood beautifully.
A famous blue cheese aged in the cool natural caves of Asturias, with a pungent aroma, crumbly paste, and deep saline tang. It is powerful yet refined, excellent with rustic bread, cider, or a spoonful of honey.
A complex smoked-and-aged Asturian cheese made from cow, goat, and sheep milk, offering lactic sweetness, gentle smoke, and a long, savory finish. Its layered character makes it one of the region’s most prized cheeses.
A traditional Asturian cheese with a creamy-to-crumbly texture and a mild, slightly acidic profile, sometimes enriched with paprika. Its name alludes to its dense mouthfeel, and it pairs well with fruit preserves or cider.
A gentle, buttery Asturian cheese with a supple texture and delicate dairy sweetness. Less forceful than the region’s blue cheeses, it offers a clean, elegant finish that suits tapas and simple bread service.
The defining drink of Asturias, naturally fermented from local apples and poured from a height to aerate it and release its bright, dry, tangy character. It is traditionally served in bars and cider houses with lively social ritual, often alongside hearty regional food.
A dry, unfiltered apple cider that captures the fresh acidity and rustic sparkle of Asturian orchards. Best served slightly cool and poured in small amounts, it is the everyday expression of the region’s cider culture.
A sparkling Asturian cider style with a livelier mousse and a fruitier, more celebratory profile than the traditional still-poured version. It keeps the apple brightness of the region while offering a more refined fizz.
A lightly sparkling cider that recalls champagne in presentation while staying rooted in Asturian apple character. It is often chosen for aperitifs and celebrations, bringing freshness and finesse.
A concentrated Asturian ice cider with intense apple sweetness balanced by brisk acidity and a glossy texture. It is typically served in small glasses as a dessert-style cider or after-dinner pour.
A well-known northern Spanish spirit infusion made from sloe berries, with a ruby color, gentle sweetness, and faint herbal bitterness. In Asturias it is commonly served chilled as a digestif after a substantial meal.
The emblematic Asturian bean stew, built on creamy fabes simmered with chorizo, morcilla, and pork. Deeply savory, silky, and luxurious, it is the dish most associated with Oviedo and the whole region’s identity.
A hearty green stew of beans, potatoes, and leafy greens, often enriched with pork products from the compangu. It is rustic, nourishing, and intensely comforting, especially in colder months.
A dramatic Asturian dish of breaded and fried veal cutlets stuffed with ham and cheese, yielding a crisp shell and molten, savory center. It is indulgent, restaurant-friendly, and now one of the region’s best-known specialties.
A traditional fish stew prepared with the sturdy catches of the Cantabrian coast, flavored with vegetables and a light, savory broth. It reflects Asturias’ maritime side while remaining simple, warming, and elegant.
Salt cod cooked in its own emulsion of olive oil, garlic, and gelatin, producing a glossy sauce with remarkable texture and depth. Though shared across northern Spain, it is a cherished part of Asturian restaurant cooking.
Hake cooked with Asturian cider, giving the fish a bright, aromatic acidity that lifts its tender flesh. The dish unites the coast and orchard in a distinctly regional, refined way.
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