Cabrales cheese, the blue gold of the mountains
Handmade with raw milk and matured for months in natural limestone caves, it is an intense blue cheese with Protected Designation of Origin, and here you can taste it where it is made.
All about Cabrales cheese →What to order at an Asturian table
Asturian fabada
The bean stew with compango, for after a day in the mountains.
Poured cider
Asturias' drink, poured from height in the cider house.
Cachopo
Beef stuffed with ham and cheese, breaded and generous.
Cantabrian fish
From the nearby sea to the table: monkfish, redfish and fresh shellfish.
Where to eat nearby
In the centre of Arenas de Cabrales, a 9-minute walk away, there are cider houses and traditional restaurants. If you'd like a recommendation, message us on WhatsApp.
Asturian cuisine, dish by dish
The Cabrales Cheese Contest: when it is and how to enjoy it
On the last Sunday of August, Arenas de Cabrales holds its Cheese Contest: judging, market, corri-corri dancing and an auction that reached…
Fish from the Cantabrian Sea: from the nearby coast to the table
Pixín, virrey and hake in cider, plus shellfish fresh from the estuary: how the Cantabrian Sea reaches the table in under an…
Cachopo: the dish that grew from a hearty portion into a star
Two steaks, ham, cheese and a lot of generosity: why cachopo has become one of the essential dishes on any visit to…
Asturian fabada: the dish that comforts after the mountain
Fabes, compango and slow cooking: the dish that best sums up Asturian cuisine, and why it goes down so well after a…
Asturias is worth the trip for the food alone
With a full kitchen in the apartment, you can buy cheese and cider and eat in, or walk down to the village.