The origin of our stoves

Our traditional cuisine admits innovation and “signature cuisine” wherever it is feasible, but never with a plate of beans – be it the traditional bean stew or “les beans with clams” – our sweet rice dishes, Asturian-style tripe or our incomparable “Mexican dishes”, as a tribute to our ancestors who built a bridge between Asturias and America.

Some of our elaborations are mythical, in Villa de Llanes, such as the “Rollo de bonito” or the homemade “Pate de scorpion fish”; the “Loins of hake in cider” or our “Rabas del Cantábrico”; the “Escalopines Asturian beef tenderloin to Tío Pepe or the “Pitu de caleya stewed in a pan as before. Without forgetting our “Cachopo de calf Asturiana”, with denomination of origin IGP born and raised in our green mountains.

In desserts, it is inevitable not to give in to “Arroz con leche” like the ones our güelas used to make or one of our homemade almond, apple, blue cheese cakes…
We owe the origin of our cuisine to our great Asturian gastronomy, to our old great kitchens or “llares”, to our grandmothers and mothers… but, in our Convent Gazebo, also to Ángel Fernandez Rodriguez.

Ángel to dry for diners and friends, is one of the last redoubts of the great tradition of the “stew” of Asturian gastronomy. He has taught us the true Asturian cuisine, he has left his mark on our restaurant and passed on his legacy -after so much time in charge- to the person who has worked side by side, day by day for so many years with him.

Tomás, who throughout his journey in our restaurant has imbibed the essence of that cuisine, will continue with the tradition of our stews, our stews and all our elaborations already known throughout the Council.