This 100-year-old restaurant (founder of the JRE) offers food where Asturian cuisine, modernism and innovation meet. Savour its famous Asturian beans (fabada) and its creamed rice with milk or a new creation from the menu: fried bass with poached potatoes, crusty bread with Asturian cheeses or clams 'a la marinera'. Today, the fourth and fifth generation work side by side in the kitchen: Pedro and Marcos Morán, respectively, making this restaurant the headquarters of a gastronomical clan.

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