Fantastic - wow!!! In the Asturias you have to have Sidré so of course we did! Started with…read moreZamburiñas, Mejilliones a Al vinagreta and ended with the Mejillones a La marinera. It was all fresh and delicious. I highly recommend all 3 dishes.

The chef is awesome. I deeply recommend the crepes filled with crab. He makes excellent sauces and…read moreyou can see easily the food is fresh and well cooked. This place is a "must go". Bravo.

Like most Spanish restaurants, this one says that it opens at 12 noon, but the kitchen really opens…read moreafter 1pm, more like 1:30pm. Spanish people usually eat lunch around 2-3pm, so eating around noon time can be a challenge. I arrived around 1:30 to try their Fabada Asturiana often simply known as fabada. The dish is a rich Asturian bean stew. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. A traditional Fabada is made with fabes de la Granja (a kind of large white beans) soaked overnight before use; lacón (shoulder of pork); pancetta or bacon (tocino), morcilla (a kind of blood sausage from Spain); chorizo, olive oil, sweet paprika, garlic and salt. This Sidreria had half portions, which was a great choice for me. The half portion was only 11 euros. I also got some cider since that is the drink of choice in Asturias. The way to pour and enjoy the cider is to pour it from about 4 feet high to produce bubbles in the glass, these bubbles bring out the cider flavor and it's got to be drank immediately. So every glass needs to be poured right before ingesting. The fabada was good but very salty (I knew it would be), but I enjoyed the beans and the sausages in the pot. Overall a great meal with great service.