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El Molín de Mingo
Regional Spanish
A converted mill tucked into the Asturian mountains, far enough from anywhere that the drive alone feels like a commitment. The chef runs a small country restaurant where the cooking is rooted in regional tradition, cornbread with local cheese, rice with free-range chicken, homemade desserts. Two set menus of different lengths keep things simple. The room fills up fast with people who've clearly been before, so booking ahead is less a suggestion than a quiet warning.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Cornbread with Afuega'l Pitu cheese Michelin Guide
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