Cuisine of Gijón
It is not easy to make a selection of some of our most representative produce, since the risk exists of probably leaving out some rock fish, an endangered variety of cheese or the most innovative way of making cider. Below we present you with the finest of our fish and shellfish, which we feel very proud of, the way to distinguish between a good fabada and a crude imitation, and a brief tour of this land of cheeses known as Asturias before ending with a sup of well-poured cider.
Please join us!
- Fish and shellfish
- Fabada, menestra and rice
- Cheeses
- Cider
