Asturian cuisine and typical dishes of the community have been passed from one generation to the next. The usual raw materials in the region are based on meat from cattle that graze in valleys and meadows, fresh vegetables and legumes and the best fish from the Cantabrian coast. This resources offers a great potential for the elaboration of exquisite typical dishes, some of which even cross borders.
Chef: ELvira Fernández «Viri», María José Miranda Carbajal «Majo» and Daniel López
Location: Candamo
Contact: 985828022 / llardeviri@hotmail.com
Web: www.llardeviri.eu/
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Traditional Asturian food
Our three proposals:
Pudding of leeks
Pudding of leeks and potatoes from the Grado market, gratin and with La Peral cheese sauce, organic Pita Pinta Asturiana eggs and cream. A regular rich starter in the Llar who is followed by our fabada.
Pote de castañas
From our work in gastronomic archeology we rescued a medieval stew that has become the most identifying dish of the Llar’s type of cuisine. Chestnuts from the Candamo area, and potatoes and vegetables from local markets and homemade compango, chorizo and morcilla from the house. We prepare this contemporary version of an authentic Asturian spoon dish.
Afuega’l Pitu Cheesecake
Baked with Afuega`l Pitu cheese from the Ca Sancho de Ambás cheese factory with strawberry jam and ice cream from our Candamo garden.
Chef: María Antonia Fernandez Mendez and Jose Ramon Perez Lopez
Location: Plaza de Cupido, 33790 Puerto de Vega
Contact: +34 985 648 567 / centro167@gmail.com
Facebook: https://www.facebook.com/303872116336839/
Our menu varies according to what enters in the nearby markets, since we only work with fish and shellfish from the Cantabrian Sea
Our three proposals:
Octopus Carpaccio from the pedreru
In the traditional way of serving the octopus, Maria takes a spin and in a mixture of recipes, cultures and flavors, is served in carpaccio. After a traditional cooking, it is cut into thin flakes, placed with a good olive finish and accompanied by mullet and trout roe.
Cantabrian Hake loins
Fished in Cantabrian waters, hake is a star dish. Fine and delicate flavor. Grilled, with a few drops of soft olive oil so that the hake keeps its flavor. We place it in a cream made of leeks and potatoes from the orchards of Navia, creating a gastronomic memory of Puerto de Vega.
Mullets from Puerto de Vega
Having the fish markets so close favors being able to offer such fresh fish. Once the mullets are scattered, we will take advantage of the loins, which we go through a tempura and fry. Its flavor, so special, deserves to be served without more condiments, a salad of a soft vegetable, lettuce or grilled vegetables, will be enough to make this dish a reason to return.