Selected Restaurants

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.

Mesón del Centro

Mesón del Centro Image

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.


Mesón del Centro

Mesón del Centro Image

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.