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Explora los sabores auténticos de Asturias en una experiencia gastronómica inolvidable.
Asturias is a natural paradise where the green of the mountains meets the wild blue of the Cantabrian Sea. It is a land of character, forged by a mining past and an Indian legacy that is reflected in its architecture. Its motto, 'Asturias, Natural Paradise', is not an exaggeration: from the majestic peaks of the Picos de Europa to its more than 200 beaches and coves hidden between cliffs, nature is the protagonist. It is the cradle of the Kingdom of Asturias, with pre-Romanesque art unique in the world. But Asturias is also flavor: that of a strong fabada, that of a powerful Cabrales cheese, and above all, that of the social ritual of pouring and sharing 'culines' of cider. Visiting Asturias means breathing fresh air, eating your fill and discovering a landscape that moves you with its virgin beauty.
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Asturian gastronomy is generous, powerful and full of products. It is the cuisine of the spoon, of slow stews and authentic flavors. The sacred trilogy is fabada, cheeses and cider, but its pantry is immense, from Cantabrian fish and seafood to the exceptional Asturian veal.
The most emblematic dish. A powerful and delicious stew of 'farm beans' (a large, buttery white bean) slowly cooked with its 'compango': chorizo, Asturian blood sausage and bacon.
A hearty dish that has gained enormous fame. Two large breaded Asturian beef fillets, stuffed with serrano ham and cheese. Its size is usually a challenge for the diner.
Asturias is the largest cheese producing area in Europe. There are more than 40 varieties. You can't miss **Cabrales**, a powerful and spicy blue cheese matured in natural caves; the **Gamonéu**, smoked and with a spicy touch; or the creamy **Afuega'l Pitu**.
The quality of the product is exceptional. Try pixín (monkfish), hake with cider, or oricios (sea urchins) in season. The scorpionfish pie is a delicious starter.
First cousin of the factory. A cabbage stew with beans and potatoes, also accompanied by its compango. A traditional dish from winter cuisine.
A simple and irresistible appetizer. Quality Asturian chorizos cooked slowly in natural cider until the sauce reduces and is infused with flavor.
The Asturian drink par excellence. It is a fermented apple cider, without added carbonation. The ritual of 'escanciado' (serving it from above to oxygenate it) is essential and is drunk in 'culines' (small quantities).
A Protected Designation of Origin that represents the wine tradition of the Asturian mountains. They are heroic wines, grown on steep slopes, mainly from native red varieties.
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Ver guía completaThe most emblematic dish. A powerful and delicious stew of 'farm beans' (a large, buttery white bean) slowly cooked with its 'compango': chorizo, Asturian blood sausage and bacon.
A hearty dish that has gained enormous fame. Two large breaded Asturian beef fillets, stuffed with serrano ham and cheese. Its size is usually a challenge for the diner.
Asturias is the largest cheese producing area in Europe. There are more than 40 varieties. You can't miss **Cabrales**, a powerful and spicy blue cheese matured in natural caves; the **Gamonéu**, smoked and with a spicy touch; or the creamy **Afuega'l Pitu**.
The Asturian drink par excellence. It is a fermented apple cider, without added carbonation. The ritual of 'escanciado' (serving it from above to oxygenate it) is essential and is drunk in 'culines' (small quantities).
Although it is made throughout Spain, Asturian is especially famous for its creaminess. It is cooked very slowly and served with a layer of burnt sugar on top, like a crème brûlée.
The weather is very variable, even in summer. It is always advisable to carry a raincoat. Many mountain and coastal roads are narrow and winding, so drive with caution. To go up to the Covadonga Lakes in high season, access by private car is restricted and it is mandatory to use authorized buses.
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