Handmade with raw milk and matured for months in natural limestone caves, Cabrales is one of the most intense and awarded blue cheeses in the world. Here you taste it at source, fresh from the cave.
All about Cabrales cheese →The bean stew with compango that comforts after the mountain.
Asturias' drink, poured from height in the cider house.
Beef stuffed with ham and cheese, breaded and generous.
From the nearby sea to the table: monkfish, redfish and fresh shellfish.
In Las Arenas de Cabrales, a few minutes' walk away, you'll find cider houses, traditional restaurants and the weekly market. We'll help you find the spots only locals know.
On the last Sunday of August, Arenas de Cabrales holds its Cheese Contest: judging, market, corri-corri dancing and an auction that reached…
Pixín, virrey and hake in cider, plus shellfish fresh from the estuary: how the Cantabrian Sea reaches the table in under an…
Two steaks, ham, cheese and a lot of generosity: why cachopo has become one of the essential dishes on any visit to…
Fabes, compango and slow cooking: the dish that best sums up Asturian cuisine, and why it's the perfect reward after a day…
Book your apartment and let the Asturian table win you over.
