Cooking begins at the market. Even before. Our cuisine is rooted in our wild sea and the vigorous fishes that grow up in it, in the green pastures of a green region, in our rocky and cavernous mountains, with producers who make their vegetables gardens and their cattle an extension of themselves and grow much more than just a vegetable or a beef. We spend our precious time on selecting the best pieces as our best invest. Once they reach our kitchen, half of the work is already done. Product is our guide and it is, besides, our inspiration.


Terroir cuisine evolved with the most modern techniques to achieve creative dishes. Surprise accompanies a great product without overshadowing its characteristics just to reach an ordered flavors symphony. There is no chaos . There is subtlety. There is depth. There are flavors anchored to the memory . Javier Loya delves into his extensive experience and training to create sometimes risky proposals starting from the most classic products of Asturian gastronomy : squid, octopus, pitu of caleya (wild range chicken)…


As good son of his father (Miguel Loya), Javier Loya has deeply assumed the importance of the service in the restaurant experience because “what is essential is invisible to the eye” (The Little Prince, by Antoine de Saint Exupéry). Feelings of happiness and fullness when visiting a restaurant are made of ‘ intangible details’. Coordination, exquisite treatment, continuous learning… Our staff is essential part of our project.

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