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Pedro Martino
Asturian
A colorful house on the banks of the Nalón river, a few miles outside Oviedo, where the chef puts Asturias on a plate with the kind of quiet confidence that doesn't need explaining. Two tasting menus anchor the dining room: one rooted in tradition, one that nudges old flavors into modern shapes. Panoramic river views come with it, and a terrace for anyone who wants to eat with a little weather involved.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Caramietcha
“There are several, such as the Caramietcha (pork cheek cured in salt), the Caldo de Pote (this stew was the predecessor of the famous fabada), the delicate onion stuffed with tuna and liquid yolk, the grilled wild turbot...”
Michelin Guide -
Caldo de pote
“There are several, such as the Caramietcha (pork cheek cured in salt), the Caldo de Pote (this stew was the predecessor of the famous fabada), the delicate onion stuffed with tuna and liquid yolk, the grilled wild turbot...”
Michelin Guide -
Onion stuffed with tuna
“There are several, such as the Caramietcha (pork cheek cured in salt), the Caldo de Pote (this stew was the predecessor of the famous fabada), the delicate onion stuffed with tuna and liquid yolk, the grilled wild turbot...”
Michelin Guide -
Grilled wild turbot
“There are several, such as the Caramietcha (pork cheek cured in salt), the Caldo de Pote (this stew was the predecessor of the famous fabada), the delicate onion stuffed with tuna and liquid yolk, the grilled wild turbot...”
Michelin Guide
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