There are menus you read and menus you order from. This is the explanation of the three dishes that leave the kitchen most often and how best to order them.
Rice with lobster
The dish people ring up about before they come. It is a soupy rice, not a dry one, and the lobster goes in it rather than sitting on top as decoration.
Two practical points: it is made for a minimum number of people and it takes time, so mention it when you book. If you turn up and order it on the spot, the wait can be long. It is on the menu with its price.
If you would rather have it without whole shellfish, the black rice with squid plays in the same league and is done just as well.
Seafood platter
We have two, simple and special, and both work the same way: bought at the auction and served with whatever came in that day. That is why shellfish and large pieces are sold by weight rather than as a fixed portion.
Our advice is not to build the whole meal out of shellfish. A platter to share followed by a rice dish or a stew eats far better than two kilos of shell in a row. We go into it in where to eat shellfish on the western coast.
Fish and shellfish stew
The traditional fishermen's stew: fish, shellfish and broth, cooked slowly. It is what people eat here when the weather outside is doing what it usually does, and it is on the menu twelve months a year.
Alongside it, the other one that never fails: Asturian fabada. It is not a seafood dish, but it is what many people come to Asturias for, and we have it all year.
Ordering well for a group
- Shellfish to share, by weight, to start.
- A rice dish or a stew in the middle of the table.
- Catch of the day grilled or roasted, whole and served at the table.
Four people eat well on that without half the menu going to waste.
Before you come
What there is on a given day depends on what came in: we cover that in what fish to eat season by season. And if you would rather have dinner without thinking about the drive home, you can sleep in the same house: we are a gastro-hotel.