Angel Fernandez´s Cuisine
Ángel Fernández Rodríguez (Benia de Onís, 1951) debuted at the stoves at the Gran Hotel Don Pelayo in Covadonga to begin a long career with his teacher, the legendary “chef” and renovator of Asturian cuisine Fernando Martin (Trascorrales, Oviedo). After unforgettable years in the Hotel San Angel in Ribadedeva since 2005 took over the kitchen of “The Arbor convent” Hotel Don Paco de Llanes.
Angel Fernandez, just Angel for guests and friends, is one of the last strongholds of the great tradition of “stew” of Asturian gastronomy. Supports innovation and “signature cuisine” there where is feasible but never with a bowl of white beans-whether the traditional “fabada” or the beans with clams – a pot outright, some tripe or its incomparable Asturian round little potatoes pots (insurmountable with Cantabrian tuna when is the season).
They are mythical, in the town of Llanes, some of his dishes, such as “Salmagundi seafood” or “Rice with lobster” (on request), the “Hake fish fillets in cider” or “Baked sea bass olsd style “, the” Asturian beef sirloin with Tio Pepe “or” free-range chicken cooked as before ” For dessert, it’s unavoidable “Rice pudding” the real one and a number of homemade cakes: almond, apple, nougat …