Rechercher un restaurant du Guide MICHELIN

Famous sommelier Marcos Granda has returned to his roots to create this project that places service in the dining room on an equal footing with events in the kitchen, as he views a balance between both these aspects as the key to success. In the elegant dining room, decked out in stylish wood, the aim is to give centre-stage to the splendid kitchen, where chef Marcos Mistry cooks live in front of a maximum of just a dozen guests. His consistent, contemporary cooking features a liberal dash of creativity which showcases the finest Asturian ingredients and focuses on their true essence via dishes such as tuna tartare, pistachio and caviar; grilled squid noodles with ham consommé and steamed bread; and Cantabrian sea bream with a yuzu sauce meunière. These are highlighted on two tasting menus, one shorter (available for lunch, midweek only), and a second more extensive option. The experience begins with aperitifs and appetisers served in the bar and then the Chimeneas lounge.