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Farragua
Modern Spanish
A bistro a few steps from Gijón's marina where the tasting menus carry names like Mangurrino and Dejalamío, which tells you something about the chef's sense of humor. The cooking leans modern, pulling from Asturian seasons and the chef's Extremaduran roots, with escabeches a recurring thread. A four-hands program brings outside chefs into the mix. The Michelin Guide awards it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Escabeches
“which he uses to create his signature escabeches”
Michelin Guide
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