Nuvō 酒店精品

A restaurant that takes its name from chef Vicente Cabal and which features a kitchen visible from the dining room. Cabal is truly passionate about cooking and has had a long career working in leading restaurants across the country. On the à la carte, he conjures up creatively prepared Mediterranean cuisine with a balanced approach between tradition and innovation, which is complemented by a tasting menu named after the restaurant. In 2022, it won the award for the world’s best “fabada” stew!

A welcoming bistro-style eatery with a rustic-contemporary feel, enthusiastically run by two brothers (Vicente and Iván) who humbly refer to their restaurant as a canteen-like “casa de comidas”. Their more modern take on traditional, Asturian-based cooking includes an à la carte (don’t miss the famous liquid La Peral cheese croquettes or the spider crab ravioli with fennel) and two enticing menus. Some half-plate options are also available.

An informal restaurant where Manzano siblings Esther and Nacho showcase traditional cuisine perfect for sharing, including delicious tapas, “raciones”, a few contemporary dishes, plus two menus (one daily option, including wine, that is available for lunch midweek, and a second more extensive menu named after the restaurant, featuring Gloria’s signature dishes).

Located beneath the arches of a residential building, Arraigo features a spacious private bar by the entrance where you can enjoy a drink before heading to your table. Chef Ángel Martínez de Marigorta brings Asturian traditions up to date through dishes that are lightly textured and meticulously presented, with a primary focus on flavour. The à la carte, harbouring dishes such as crab balls and broth, chicken with rice, and pigeon with spinach, is complemented by two tasting menus: Raíces and Arraigo.

On the banks of the river Nalón, approximately 4 miles southwest of Oviedo, this colourful house occupies the premises of what was once L'Alezna, a restaurant that already shone with a MICHELIN Star between 2004 and 2008. Chef Pedro Martino, who has returned to his origins and has given his own name to the renovated business, seeks to bring Asturias to our palates, which is why every day, along with the appetising menu, he presents a menu called Orígenes Tradición (Origins Tradition) and another, more extensive and modern, called Orígenes Degustación (Origins Tasting) (the latter is a sequence

A classic address that has had a new lease of life under the reins of chef Javier Álvarez, who has made the move here from the now-closed Casa Farpón de Mamorana. It has retained its rustic ‘asador’ appearance with the open grill visible from the dining room, where the market-inspired menu is focused around various hearty dishes (the Argüelles stew with “compango”, a mix of different meats, is outstanding), daily specials (such as filled potatoes, the thick Asturian “pote” soup, and Verdina beans with spider crab), fresh, traditionally caught fish from Rula, Trasacar red meats, plus an impress