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Asturian beans casserole


It is not easy to eat a real Fabada, really…
Even in Asturias.
You have to start by selecting the best fabes asturian beans.

At The Convent´s Arbor Hotel Don Paco we strive to make it so. Every fall, when the faba harvest, we travel through the best valleys of Asturias looking for excellence for your senses: the beans must have presence and good size but remain whole without breaking, should be broken simply crushing them with the tongue against the palate, it should not be noted the skin and mouthfeel should be buttery without any mealy traces. Finally, the flavor should be delicate and perfumed first and, deep and intense the aftertaste.

That is why I only cook with faba certified by the Regulating Council of Denomination of Origin Asturian Faba.
It makes no sense that trouble to add a “compango” (the ham, bacon, sausage and majesty: the Asturian black pudding) normal, ordinary or Plain. As with the faba we search for the best handicrafts in Asturias and their exceptional and outstanding products.
But even doing all this would be missing the most important thing. The secret to a fantastic fabada is in the mime, in no hurry, in the low heat, in care of it for during hours of cooking.

So I recommend, in these stressful times that all are hurry in that you also take your time. Come leisurely (if you come to eat you can park in our free parking), enjoy a snack on the terrace, sit at the table and enjoy the real thing: my Fabada from Asturias.

Angel Fernandez
Head Chef of The Convent´s Arbor

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