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A duo with Asturian roots
The Las Caldas by Blau hotel was the perfect setting for a dinner for four, featuring two renowned local chefs who are conquering the market with their updated traditional cuisine, based on maximum respect for local produce.
From Gijón, Álex Sampedro brought some of the creations he surprises us with in his urban market restaurant, El Recetario de Álex Sampedro, located in the historic centre of the city. He started with a creamy ham croquette as a starter, followed by trout pirinea with white garlic and fennel sprouts, and suckling pig roti with its juices, spring onions and pineapple as a main course.
And from the picturesque village of Caces, in the province of Oviedo, chef Pedro Martino came with a taste of the gastronomic experience he offers at his restaurant, where he delves into Asturian roots from a modern perspective. He started the meal with a manteca de fabada, followed by verdinas verdes with pantruque and tendones with esencia de llámparas y castañas Valdunas. Pedro closed the banquet with the dessert section, based on a Barreña de Ca'Sanchu, a traditional dessert made with fresh cheese mixed with milk and sugar, accompanied by kiwis and honey crystals.
For the drinks, the Monasterio de Corias winery presented two of its D.O. Cangas wines to the guests: the white Viña Grandiell and the red Finca Los Frailes.
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