«Catch of the day» appears on almost every menu along the coast. In a fishing harbour it means something specific: what came in that morning. And since the sea does not deliver the same thing every day, the good menu is the one that changes.

It is easy for us to explain because we have our own boat, La Felisina, which fishes the Cantabrian Sea and lands at Cudillero harbour. What comes off it is what gets cooked.

Why some prices say «market price»

On our menu you will see that some dishes carry a fixed price and others say «market price» or are sold by weight. That is not evasion: shellfish and large fish are bought by weight at the auction, and the price depends on that day's bidding and on the size of the piece you choose. A fixed figure would be a lie half the year.

The sensible thing is to ask: we will tell you what there is, how big it is and what it comes to before you commit.

The cold months: shellfish

From autumn to spring is when shellfish is at its best. This is the season for seafood platters, for ordering by weight and eating slowly. It is also when the village is quietest, so you eat better and park more easily.

Spring to autumn: rock fish and large pieces

With better weather come the rock fish and the larger pieces for grilling or roasting. This is the season for whole fish brought to the table, which is how we think it is really enjoyed.

All year round: the stews

Some things do not depend on the sea. The fish and shellfish stew and the Asturian fabada are on the menu twelve months a year, and they are what you want when the weather outside is doing what it usually does here. We cover the house rice dishes and stews separately in rice with lobster, seafood platter and stew.

How to order well

  • Ask what came in today. It is our favourite question and the easiest one to answer.
  • If you are coming for something specific, call ahead. We will tell you whether it is there that day rather than have you make the trip for nothing.
  • Do not order everything grilled. A stew or a rice dish on the table changes the whole meal.

Eating it where it is landed

The advantage of a village like this is the distance between the boat and the plate. If you also sleep where you eat, you save the car and the drive home: that is what we do as a gastro-hotel, with the seafood restaurant under the same roof.