If you’re planning a trip to Asturias, the beautiful northern region of Spain, get ready to indulge in some seriously amazing cuisine. As someone who’s always on the hunt for the best local dishes wherever I go, I want to make sure you don’t miss out on the incredible flavors that Asturias has to offer.
Asturian cuisine is all about showcasing the best ingredients from the land and sea, and trust me, they know how to make them shine. From comforting stews to fresh seafood dishes that’ll make your mouth water, the food here is nothing short of spectacular. What makes Asturian dishes unforgettable is their authenticity and simplicity, using local ingredients to create robust flavors.
To help you navigate the culinary landscape of Asturias, I’ve put together a list of 11 must-try dishes that you absolutely can’t miss. These are the foods that the locals love and that foodies in the know rave about. By trying these dishes, you’ll get a true taste of what Asturian cuisine is all about and appreciate the passion and skill that goes into every plate.
This guide will be your trusty companion if you want to know what to eat in Asturias.
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1. Fabada Asturiana
Fabada Asturiana is a classic bean stew from Asturias in northern Spain. This hearty dish is perfect for chilly days and is a typical food of Asturias. You’ll find large white beans, known as “fabes”, cooked with pork shoulder, chorizo, and morcilla (Spanish blood sausage).
To really enjoy Fabada Asturiana, make sure the beans are slow-cooked until tender. The rich, smoky flavor comes from the pork and paprika in the sausages. It’s a comforting and filling meal.
For the best Fabada Asturiana, try a local eatery in Asturias, like Sidrería Ribeles in Las Arenas. Some of the most authentic versions come from small village restaurants. These places often use family recipes passed down for generations.
2. Cachopo
Cachopo is a popular dish from Asturias. It consists of two large veal fillets. These are filled with ham and cheese. Then, they are breaded and fried to golden perfection.
When you cut into it, the cheese melts and the flavors mix. The crunchy exterior pairs perfectly with the creamy, savory filling.
A modern twist on Cachopo includes fillings like mushrooms or blue cheese. Some even add a touch of truffle oil. Each variation brings out different flavors, making each bite a new experience.
When in Asturias, a few top spots to try Cachopo are La Corte de Pelayo and Tierra Astur. Both are known for their delicious and hearty servings. Remember to pair it with a local cider for the complete experience.
Share a Cachopo. It’s usually large enough to feed two people, especially when served with sides like fries or peppers.
3. Cabrales Cheese
Cabrales cheese is a blue cheese made from raw cow’s milk and a little goat’s or sheep’s milk. It’s aged in limestone caves in Asturias, which gives it a strong flavor and creamy texture. The blue veins are due to natural mold development.
Cabrales is soft, crumbly and intense. You might find it a bit sharp, but that’s part of its charm. It’s best enjoyed in small amounts at first and paired with a sweet or neutral food.
For a tasty experience, pair Cabrales cheese with fresh bread and a drizzle of honey. It also goes well with apple slices or figs. You can try it with a glass of cider or a robust red wine.
In Asturian cuisine, Cabrales is often melted into sauces for meats or spread on toast. You can even mix it into mashed potatoes or sauces for extra flavor.
4. Chorizo a la Sidra
Chorizo a la Sidra is a classic Asturian dish you must try. The spicy chorizo is cooked slowly in cider, which gives it a rich and tangy flavor. It’s a perfect combination of smoky and sweet.
You’ll notice how the cider enhances the chorizo’s taste. The meat absorbs the cider, making each bite juicy and flavorful. The dish is often served in small clay pots, keeping it warm and tasty.
For the best experience, visit a local sidrería, a place that specializes in cider. They’re found all over Asturias. Sidrería El Tarteru in Ribadesella is a great spot to try it. Always enjoy it with a glass of natural cider.
5. Zamburiñas
Grilled Zamburiñas, a prized Asturian delicacy, are small, tender scallops from the Cantabrian Sea. Renowned for their sweet, delicate flavor and melt-in-your-mouth texture, these scallops are simply grilled over hot coals and served on the half-shell with a squeeze of lemon juice. The high heat caramelizes the exterior while keeping the interior juicy and tender, offering a pure taste of the sea.
Zamburiñas a la Sidra is another quintessential Asturian dish that beautifully combines the region’s beloved seafood and its famous sidra (cider). This tantalizing preparation features tender, sweet scallops that are first sautéed with garlic and then simmered in a reduction of Asturian sidra until they are just cooked through. The sidra imparts a subtle tanginess and a hint of sweetness that perfectly complements the delicate flavor of the Zamburiñas.
We had this at Restaurante Siete Puertas in the coastal town of Llanes. This charming modern restaurant serves the freshest seafood, and their grilled Zamburiñas are a standout dish. We paired it perfectly with a crisp white wine.
6. Squid Ink Croquetas
Squid Ink Croquetas, or Croquetas de Tinta de Calamar, are a sophisticated and visually striking twist on the classic Spanish tapa. These irresistible morsels feature a creamy, jet-black interior made with squid ink, which lends a subtle briny flavor and a dramatic appearance.
The croquetas are crafted by combining a rich béchamel sauce with squid ink and tender, finely chopped squid meat. The mixture is then shaped into small cylinders, breaded, and fried until golden and crispy on the outside, while remaining smooth and velvety on the inside.
In Asturias, a region renowned for its exceptional seafood, squid ink croquetas have become a popular and creative way to showcase the flavors of the Cantabrian Sea.
7. Arroz con Leche
Arroz con Leche is a delightful rice pudding with an Asturian twist. It’s made with simple ingredients like rice, milk, sugar, cinnamon, and lemon peel. The creamy texture and rich flavor make it a comforting dessert.
To prepare, you cook the rice slowly in milk instead of water. This gives the dish its signature creamy texture. Don’t forget to add a stick of cinnamon and a strip of lemon peel for that extra flavor. Stir constantly to prevent sticking.
A pro tip is to use whole milk for a richer consistency. Some people like to sprinkle a little cinnamon powder on top before serving. You can also chill it in the fridge for a cold treat.
There are variations you might enjoy. Some people add raisins for a bit of chewiness. Others like to mix in a touch of vanilla or a splash of rum. It’s a versatile dish that can be adapted to your taste.
8. Casadielles
Casadielles are traditional pastries from Asturias. They are often enjoyed during holidays and special celebrations. These delicious treats consist of a crispy dough filled with a mixture of walnuts, sugar, and anise.
You might find variations where the filling includes hazelnuts or almonds instead of walnuts. Some people also add a touch of honey for extra sweetness. The dough is typically fried to a golden brown, giving it a delightful crunch.
You can usually find Casadielles around Christmas and other festive times. They are best enjoyed fresh and warm, right after they’re made.
9. Asturian Cider
Asturian cider, known as “sidra,” is a staple in Asturias. You won’t find anything quite like it elsewhere. The cider is made from locally grown apples and has a tart, refreshing taste. It is neither bubbly nor sweet.
Pouring cider is an art. Sidra is poured from a height to aerate it, releasing its aroma and enhancing its flavors. Locals call this method “escanciar.” It’s a skill that takes practice but is fun to try.
Drinking cider in Asturias has its own rituals. It’s served in small, wide glasses, and you only pour a little at a time. Drink it quickly for the best taste.
Visiting a “sidrería” (cider bar) is a must. Top spots include El Gato Negro in Gijón and Tierra Astur in Oviedo. These places are known for their lively atmospheres and top-quality cider.
Pair your sidra with local dishes like “fabada” or “cabrales cheese.” The tartness of the cider complements the savory flavors perfectly.
10. Orujo
Orujo is a traditional spirit from Asturias. It’s made from the grape pomace left after winemaking. This gives it a strong and distinct flavor that might remind you of grappa.
This drink has a high alcohol content, usually around 50%. It’s definitely strong, so you’ll want to sip it slowly.
In Asturias, you often find Orujo served after a big meal. It’s believed to help with digestion. Locals might even offer you a small glass as a gesture of hospitality.
For the best experience, try it slightly chilled or at room temperature. Some people also enjoy it with a bit of honey to soften the taste. Give it a try if you’re looking to taste something unique from Asturias!
11. Asturian Cheese Board
When in Asturias, tasting the local cheese is a must. They have a variety of unique cheeses. Three of the best ones are Gamonedo, Afuega’l Pitu, and Beyos.
Gamonedo has a smoky flavor because it’s often aged in caves with smoke from wood. It’s made of a blend of cow’s, sheep’s, and goat’s milk and is creamy and perfect with some fresh bread.
Afuega’l Pitu is another special cow’s milk cheese that is crumbly but spreadable. Its name means “choke the chicken”, hinting at its thick texture. Try it with apple slices.
Beyos is a dry, crumbly cheese made from pasteurized cow’s milk. It has a tangy taste and is great with a drizzle of honey.
For the perfect Asturian cheese board, you’ll want all three types of cheese and even a Cabrales. We even visited a Cabrales cheese cave to do some tasting and it was one of the most fun things to do in Asturias! Add some walnuts, figs, and maybe a bit of cider. This combination gives you a true taste of Asturias.
The food is just one reason to visit Asturias. Find out what the others are!
The History of Asturian Cuisine
Asturian cuisine has a rich past, shaped by local ingredients and cultural influences. Through centuries, this region kept its unique culinary traditions alive.
Origins and Influences
Asturian cuisine began with the native Celtic and Roman cultures. These groups relied on farming and fishing, which established the staples of modern Asturian dishes. The fertile valleys grew beans, while the mountains and coasts provided meat, fish, and seafood.
Over time, the Moors introduced foods like rice and spices, broadening the cuisine. The discovery of the Americas brought potatoes and corn, staples in many traditional recipes such as fabada asturiana. These ingredients mixed with local flavors to create the hearty cuisine.
Evolution Over Time
Asturian cuisine evolved with societal changes. In the Middle Ages, monasteries conserved techniques for making cheese like Cabrales. During the industrial era, new preservation methods allowed meats like chorizo and morcilla to travel and influence other Spanish regions.
The 20th century saw the rise of cider houses, where locals enjoyed sidra natural. This fermented apple drink, poured from a height to aerate it, became essential to social gatherings. You’ll see this poured at festivals and celebrations across Asturias, linking food and community.
Cultural Significance
Food in Asturias holds deep cultural value. Traditional dishes Fabada Asturiana and Cachopo are not just meals but symbols of hospitality. These dishes are often cooked in large quantities for family gatherings or festivities.
Asturias’ food festivals celebrate this heritage. The annual Festival de la Sidra and Fiesta de la Matanza highlight regional foods and customs. These events keep the traditions alive, passing them down through generations and fostering a sense of community.
Culinary Techniques and Ingredients
Asturian cuisine boasts a range of traditional cooking methods and unique ingredients that bring out the rich flavors of the region. You’ll also find interesting regional variations that add to the diversity.
Traditional Cooking Methods
Asturian cooking often involves slow-cooking and stewing. One well-known technique is caldereta, where meats and seafood are simmered for hours in a pot to blend the flavors.
Grilling on firewood is another common method, especially for dishes like chorizo. This method imparts a smoky taste that is hard to resist.
Fermentation plays a role too, especially in preserving sausages and making Asturian cider. Try cooking your fabada in a clay pot for an authentic touch.
Key Ingredients Used
Many Asturian dishes use local pork products, like morcilla (blood sausage) and chorizo. These give a smoky, rich taste to stews and soups.
Beans, especially fabes, are a staple. They are creamy and absorb flavors well. Seafood is also crucial, with fresh sardines, octopus, and hake being common. Don’t miss out on sampling the cabrales cheese, known for its strong and tangy flavor.
Finally, the cider (sidra) from Asturias pairs perfectly with many dishes. For the best experience, try pouring it from a height to aerate it.
Regional Variations
In western Asturias, you often find dishes like caldo de castañas, a chestnut soup popular in colder months.
In coastal areas, you’re more likely to enjoy seafood-centric meals, such as merluza a la sidra (hake with cider).
In mountainous regions, heavier dishes like callos a la asturiana (tripe stew) are more common, featuring spiced meats and slow-cooked tripe.
Local specialties can vary from village to village, so make sure to ask locals for their favorite dishes.
