La Felisina
From the Bay of Biscay to the table, with nobody in between.
There are plenty of places to eat good fish in Cudillero. Only one has its own boat. La Felisina leaves the harbour, fishes the Cantabrian sea and lands what will be served in the dining room that evening. Between the sea and the plate there is nobody else.
What owning a boat changes
Catch of the day means today
Not a turn of phrase on a menu. What comes in during the morning is what gets cooked that evening, which is why the menu changes: if no sea bream came in, there is no sea bream.
We know where every piece came from
No middleman decides for us. We know which waters it was caught in, with what gear and what time it was landed, because we did it ourselves.
The sea sets the price, not a list
Some dishes are priced «according to market» or by weight. That is the honest way: the size of the piece and that morning's auction decide. Ask and we will tell you what there is and what it comes to before you order.
The gear you will see on the menu
Two dishes on the menu carry the fishing gear in their name. It is not folklore: it is the difference between an intact piece and a damaged one.
De potera
A «potera» is a lure ringed with barbs, hauled up by hand. The squid is not crushed against a net and does not release its ink too early, so it arrives whole and can be stewed in its own ink. It is slower, and they come up one at a time.
Del pincho
Caught on a hook, one fish at a time, rather than dragged up in the cod end of a trawl. The hake comes aboard unbruised and firm-fleshed. You can tell at a glance, and it is what we serve in casserole or «a la ñañada».
What La Felisina lands
It depends on the day and on the sea. These are the species that come in regularly, and that you will find on the menu when there are any:
- Hake
- Sea bass
- Sea bream
- Turbot
- Red mullet
- Monkfish
- Velvet crab
- Spider crab
- Goose barnacle
- Lobster
- Spiny lobster
- Scallop
If you are coming for something in particular, call ahead and we will tell you whether it came in that day. Better than a wasted trip.
The same thing does not come in all year
From autumn to spring it is shellfish season: that is when it is at its best and when a seafood platter makes sense. In warmer weather the rock fish and the big pieces for the grill or the oven come in better. The stews — the fish and shellfish caldereta, the fabada — do not depend on the sea and are there all twelve months.
Read what is in season whenQuestions about the boat
Does all the fish on the menu come from your boat? +
What do «de potera» and «del pincho» mean? +
Can I find out what came in today before I come? +
Eat what she landed this morning
The restaurant is in the same house. If you sleep here too, you save the drive and the hour back.
Make the most of your stay
Seafood restaurant in Cudillero
Cantabrian cooking with fish landed by our own boat, La Felisina. Recommended by the MICHELIN Guide.
Read moreThe restaurant menu
Fish and shellfish of the day, rice dishes, seafood platters and slow-cooked stews, with prices.
Read moreBoutique hotel in Cudillero
Ten rooms in the middle of the village, a short walk from the harbour. Book direct, with no agency commission.
Read moreWhat to see in Cudillero
The harbour, the fish auction, the viewpoints and the beaches of the western Asturian coast.
Read more