30 Best Restaurants in Galicia and Asturias, Spain

This tiny restaurant is beloved by locals for its authentic food. It feels like an old farmhouse, with stone walls and floors, a fireplace, pine tables and stools, and dusty wine bottles (adega is Gallego for bodega, or wine cellar). Appetizers such as pulpo con almejas al ajillo (octopus with clams in garlic sauce) are followed by fresh fish at market prices and an ever-changing array of delicious desserts.

An invitingly cozy space awaits behind the ancient stone facade of this restaurant, 200 meters (656 feet) from the main plaza. Part of the house is original, but much has been renovated, providing an attractive combination of traditional mountain design and modern construction. The menu is all well-priced highland comfort food—think leeks in vinaigrette, braised beef tongue, and cocido lebaniego (a boiled dinner of sausage, chickpeas, and vegetables)  The lunch menu is one of the best values in the area.

The two exquisite tasting menus at this tranquil Michelin-star establishment offer a whirlwind tour of modern Cantabrian cooking at a good value. Request a table in the romantically lit brick wine cellar, and savor such delicacies as roast partridge with celery-root puree, griddled tiger prawns, and ultra-creamy rice pudding. 

La Galana is a typical Asturian sidrería with colossal barrels lining the walls, thick wooden tables, and plenty of standing room at the bar, where locals munch on Cabrales cheese. The kitchen serves refined cider-house fare: Expect cheeses with quince jam, bubbling cauldrons of fabada, and a range of creative tapas. There is also a terrace overlooking the porticoed Plaza Mayor and a sit-down dining area beyond the bar with fancier fare including coal-fired steaks, suckling lamb, and grilled sea bass. 

Although the eggplant-colored walls, crystal chandeliers, and carefully chosen antique furniture evoke a traditional French dining room, the food at this restaurant—attached to the A Quinta da Auga hotel—is unmistakably Galician. Try delicacies such as chestnut cream soup, fresh-caught hake, and bay scallops roasted in their shells with garlic-parsley oil. The weekday lunch prix fixe is a steal at €29.

This upscale restaurant by one of the region's most promising chefs serves elevated Galician cuisine in a bright, modern dining room with exposed stone walls. Menus feature a plethora of hyperlocal ingredients that have "first and last names," as the chef likes to say: Cambados oysters, Fisterra razor clams, Cachena beef, etc.

This award-winning, modern Asturian restaurant in the old town is adorned with rustic stone walls and a hand-painted mural. There are also inventive tapas and tasting menus (starting at €65). Notable dishes include creamy rice with tiger prawns and squid, Xaldu lamb royale with mushrooms, and warm chocolate cake with ice cream. 

Tucked behind the cathedral, this tapas bar specializes in products from El Bierzo, a comarca (subdivision) in Castile-León, either in the animated bar or in one of the stone-walled dining rooms. Visitors stopping in for a drink at the bar can expect a generous portion of free tapas, while the menu has a selection of grilled meats, revueltos (scrambled eggs with a variety of toppings), cold meats, and cheeses.

The paintings on wine-barrel ends that decorate this classic restaurant have given it the nickname "Museo Redondo" (Round Museum). The building dates back to the 16th century when it was a wine cellar, apparent in the heavy wooden beams overhead and the rough, rustic tables. With meaty culinary specialties from La Rioja and fresh seafood from the Bay of Biscay, there is plenty to choose from. The menu changes daily and seasonally, but the fish of the day is a sure bet.

Skylights, plants, and an air of modernity belie the age of this sophisticated restaurant, which opened in 1924 and is now in its fourth generation. The nueva cocina menu changes seasonally, and there is also a tasting menu. Dishes might include artichokes in spicy afuega'l pitu cheese sauce, langoustine tiradito, or apple cake with cinnamon ice cream.

Book a table at this terrace garden restaurant 2 km (1 mile) outside of town toward O Grove for a fine-dining culinary tour of the region. Local mackerel, chorizo, hake, and beef are mainstays here, as are traditional Galician cheeses and wines. Though the ingredients are primarily local, they're enlivened with international, nueva cocina touches (think king crab fajitas and scallop aguachile). 

Fancy it ain't, but this jovial tapas bar is where you can devour the freshest catch from the Rúa Pescadería fisherwomen, and it does a roaring lunch trade with Vigo locals. Expect heaping plates of marisco (shellfish) and scallops with roe at market prices, plus fresh and fruity Albariño, its trusty sidekick. Indoors there are round tables covered with paper, while the outdoor terrace is a pleasing place to slurp down some oysters and watch the old town bustle.

A restaurant housed inside the Llanes fish market and right on the water means you’ll get the freshest catch in town. Watch your next meal come into the port on small fishing boats and enjoy simple preparations that highlight the natural quality of each fish, mollusk, and crustacean on the menu. 

El De Alberto marries traditional Galician flavors with eye-catching modern presentation. Alberto, the passionate and friendly chef-owner, has no qualms about, say, dolloping kimchi sauce on local octopus or painting truffle butter on baked scallops (instead of the usual squirt of lemon). The sunlit dining room with white tablecloths and colorful velvet chairs sits at the halfway point between casual and fancy. 

Signed photos from the likes of King Juan Carlos and Julio Iglesias cover the walls of this elegant stone-wall restaurant opened in 1928. Specialties include lenguado a la plancha (grilled sole) and navajas (razor clams). The tocinillo de cielo, a double-rich caramel flan, is heavenly, as the name implies. The restaurant's name refers to an era when wine arrived in wooden barrels: if mosquitoes gathered at the barrel's mouth, it held good wine.

Five blocks from the marina, this white-tablecloth dining room with blue walls and hardwood floors pulls out all the stops: Order the tasting menu, for instance, and you'll sample no fewer than five varieties of olive oil. Mains hinge on Cantabrian seafood and run the gamut from cod al pil pil (with an emulsified garlic-oil sauce) to flambéed suckling pig to scallop tartare.

The tostas (open-faced sandwiches) are the tapa to try here. Whether your chosen toast-topper is smoked salmon, blue cheese, baked ham, or otherwise, you can't go wrong at this down-home bar. The economical prices make Fuentefría's finger food all the more palatable. 

Head to this renowned white-tablecloth restaurant and meeting spot on one of Oviedo’s main thoroughfares for cachopo, a heart-stopping fried veal cutlet stuffed with ham and cheese—an Asturian speciality. If you prefer something a bit lighter, there are salads, fresh fish, and meat dishes. The bar on the ground floor does a roaring trade all day long in sandwiches and light snacks.

This friendly, folksy, and romantic chalet was founded in 1891. When the weather cooperates, the terrace is a perfect spot for roast beef, rice with clams, or fabada asturiana. The restaurant is 3 km (2 miles) east of town.

A hundred meters from the cathedral, this cozy venue has excellent Galician fare and professional service. The bar and adjoining bodega serve plenty of cheap raciones (appetizers). The surtido de quesos gallegos provides generous servings of four local cheeses; ask for some membrillo (quince jelly) to go with them and the brown, crusty cornbread. For dessert, try the filloas con nata y miel (flambéed pancakes with cream and honey). The dining room upstairs has an inexpensive set menu.

Across from the market, this lively two-floor restaurant has exposed brick walls, wooden tables, and a menu of modern, seasonally driven dishes ranging from oyster croquetas to saucy local beef meatballs, plus an ever-changing variety of seafood preparations.

With a focus on top-notch sourcing and modern takes on traditional Galician fare, this eatery offers creative, seasonal dishes in a contemporary setting. À la carte options are available, but the superb (€65) tasting menu is definitely worthwhile.

This upscale, glass-enclosed dining room, housed in what was once Gijón's fish market, overlooks the harbor and serves imaginative seafood and meat dishes. Expect a variety of raw, grilled, smoked, foamed, and roasted options, all plated with panache. Tasting menus (€90) are a good value. 

On one of the town’s main squares, this busy smart-casual restaurant decorated in whites and grays serves local cider, fine Spanish wines, and honest regional dishes. The well-priced lunch menu features mouthwatering revueltos (scrambled eggs with add-ins), seafood, and stews.

Hidden off an inconspicuous passage from the historic cathedral, this classic cider house dishes out all the local hits exceptionally well. From the barley-warmed codfish salad, to smoky lacón pork and creative takes on cachopo, every dish is better than the next. And as full as you may be come dessert, don't skip it. The long list of cheeses and sweets are just as impressive. 

With a front row view seat to the fishing port, the seafood menu may call. But at this no-frills cider house it's all about cachopo—specifically the house-made special doused in a creamy, black pepper cabrales cheese sauce that takes the classic crispy-fried steak recipe to new heights. 

This family-run restaurant has been going strong since the 1950s. Its large windows overlook the river, and its kitchen makes a mean fabada asturiana (bean-and-sausage stew). Locally caught fish and pulpo a la gallega (Galician-style octopus) are equally delectable, whether you choose to sit in the casual bar area or more sedate dining room.

Steps away from the parador, this innovative kitchen artfully prepares Galician fare with both Basque touches and global fusion. You can order a-la-carte, but the tasting menus are affordable and abundant. 

This sidrería (cider restaurant) is popular among locals and tourists alike, who come to enjoy the lively barroom atmosphere. Cider is poured from a great height, and traditional, family-style Asturian fare like fabada and tablas (cheese and charcuterie boards) are ideal for sharing. The walls are the curved staves of large wooden cider barrels, which, combined with the stone floors, provide a rustic ambience. A deli in front of the shop sells vacuum-packed cold cuts and cheese to go.