{"id":12152,"date":"2020-07-24T17:48:52","date_gmt":"2020-07-24T17:48:52","guid":{"rendered":"http:\/\/natuaventura.com\/?page_id=12152"},"modified":"2026-04-16T09:24:53","modified_gmt":"2026-04-16T09:24:53","slug":"where-eat-asturias","status":"publish","type":"page","link":"https:\/\/natuaventura.com\/en\/where-eat-asturias\/","title":{"rendered":"Where to Eat in Asturias: Traditional Gastronomy"},"content":{"rendered":"

The best part of a school trip is the moment of wandering, strolling without a fixed plan, browsing the shops, doing a little shopping and, of course, sampling the local gastronomy. In Asturias, the typical dishes are so numerous and varied that trying them will be a compulsory activity on your programme. In this guide we tell you what to eat and where on your trip to Asturias.<\/p>\n

Getting to know the gastronomy, the local ingredients and the traditional recipes is another form of tourism, one in which you can discover a culture in depth and learn more about its traditions and ways of life.<\/p>\n

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Typical products of Asturian gastronomy<\/h2>\n

Like every region of Spain, the Principality of Asturias has certain traditional dishes that make up its gastronomy and reflect the lifestyle of its people: the fish of the south, the meats of Castile, the pulses of the north\u2026 In this article we tell you what to eat and where on your trip to Asturias. We begin with the most popular products of the region:<\/p>\n

Pote Asturiano<\/h3>\n

The pote asturiano is a hearty dish, traditionally cooked over a home fire in a \u00abpote\u00bb (pot), which is where it gets its name. This dish can take around 6\u20138 hours owing to its slow cooking. It is a stew made with fabes (large white beans), greens, potatoes and a meat accompaniment that includes chorizo, black pudding and bacon. Some people also add pig’s ear, cheek or tail.<\/p>\n

Cider<\/h3>\n

Cider is the most traditional drink in Asturias and a perfect accompaniment to all these classic recipes. Asturian cider must be poured in \u00abculines\u00bb (small measures), and it is traditional for all members of the group to drink from the same glass. The main ingredient of cider is apple, which is fermented for two or three months to produce a natural cider that can be enjoyed in countless cider houses, alongside a good cachopo, a cheese board, and so on.<\/p>\n

Cachopo<\/h3>\n

Cachopo consists of two veal fillets between which a filling is placed \u2014 typically ham and cheese, or even mushrooms and pepper in more elaborate versions. The whole thing is then breaded with egg and breadcrumbs and fried. It is a filling dish, always best accompanied by a good cider.<\/p>\n

Fabada<\/h3>\n

Fabada is, without a doubt, the quintessential Asturian dish. It is a stew made with \u00abfabes\u00bb, a variety of large white beans, to which other ingredients are added such as chorizo, pork and Asturian black pudding. It would be a cardinal sin to leave Asturias without having tried it.<\/p>\n

Cheeses<\/h3>\n

If you like cheese and consider yourself a true connoisseur, you cannot miss the wide variety of Asturian cheeses. Make a point of trying them all \u2014 seriously, you will not regret it. Asturian cheeses began gaining international prestige and renown from the 1970s onwards, although their quality has always been excellent. They can be found made from cow’s milk, sheep’s milk, goat’s milk or even blends in different proportions of two or three types. Examples include Cabrales, Gamonedo, La Peral, Los Beyos, Oscos and Afuega’l Pitu.<\/p>\n

The best restaurants to eat at on your trip to Asturias<\/h2>\n

In this article we list some of the most renowned restaurants in the Asturian region, so you can see for yourself that the gastronomy of this area is among the finest you will find anywhere in Spain:<\/p>\n