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Oviedo has been elected this Thursday ‘Spanish Capital of Gastronomy 2024’ in the framework of INTUR (Inland Tourism Exhibition). A powerful title for which it competed with three other candidate cities: Alicante, Antequera and Castellón.
The Asturian capital will receive the baton from the basin on 1 January, as an award it will hold until 31 December 2023 due to its high level of promotion of gastronomy as a tourist attraction.
Throughout the year, Oviedo will be holding special activities and events to celebrate this position, highlighting its gastronomy, where you can lose yourself among typical Asturian dishes and drinks such as cachopo, gamonéu, fabada or cider. Culinary symbols that make up its culture, and which the following – and best – restaurants in the award-winning city reinterpret. Take note.
Ca’ Suso
Over the years, their proposal has become more solid, less permeable to fashions and trends and closer to sustainability and producers. The Feito brothers alternate between the kitchen and the dining room, with a very good customer service and a cosy dining room with a variety of well-resolved dishes, from cured salmon or chosco de Tineo to conger eel meatballs or golondro.
By David Fernández-Prada (Guía Para Comerse y Beberse España 2023 – Tapas Magazine)
Oviedo. Marqués de Gastañaga, 13
985 22 82 32 • Web
Tasting menus: 35 y 50 €
NM
This is Nacho Manzano’s latest opening, in a clear bid to bring a Michelin star back to Oviedo. In an almost clandestine space, where you have to knock on the door in a corner of the Gran Bulevar El Vasco, you can glimpse a room with Nordic, avant-garde and very pretty décor. Its first menu was game-themed, and it shone to great effect. Now it changes every season, including seasonal products, seeking to reach a wider public.
By David Fernández-Prada (Guía Para Comerse y Beberse España 2023 – Tapas Magazine)
Oviedo. Víctor Chávarri, 2 (Gran Bulevar El Vasco)
699 45 51 93 • Web
Tasting Menu: 90 €
Casa Fermín
It is the great restaurant of the capital, the historic one that maintains the level and is in full generational transition without making noise, but with almost daily fillings and with an updated product cuisine. It was the first Michelin star in the region, in 1974, the same year that Arzak got it, which already gives a clue to its trajectory. A nod to the Rioja market garden, where Luis Alberto comes from, a look at the Bay of Biscay in fish and seafood and respect for the seasons. Don’t forget to order their “casadielles” as the finishing touch to your meal.
By David Fernández-Prada (Guía Para Comerse y Beberse España 2023 – Tapas Magazine)
Oviedo. San Francisco, 8
985 21 64 52 • Web
Tasting Menu: 80 €
Pedro Martino
He is one of the great chefs of Asturias, with capital letters, and he is at his best, mature, clear-sighted and with the right creativity to ensure that the flavour retains its essence. He is practising a purely Asturian cuisine, recovering recipes, interpreting ancestral ingredients with success and in the environment in which he triumphed in his day, Caces. Now he welcomes you with a glass of cider, to lighten the atmosphere. It should be more appreciated by the public and the guides.
By David Fernández-Prada (Guía Para Comerse y Beberse España 2023 – Tapas Magazine)
Oviedo. La Rienda, 14 (Caces)
684 60 33 84 • Web
Tasting Menu: 60 & 90 €
