Ruta de la Plata

The cuisine of Gijón excels due to the fish and shellfish from the sea which bathes its coast. For example, the famous caldereta (bouillabaise) is an emblematic dish, made of a combination of these sea products. However, other fish dishes cannot be forgotten, like besugo (sea bream), chopa (black sea bream) or rey (American sea bream), prepared in different ways, and other more modest fish like baked or grilled sardinas (sardines) and their smaller variety, known here as parroches.

The traditional Asturian fabada (white bean and pork meats stew), pote (bean, potato, greens and pork meats hotpot) and menestra (vegetable stew) are hearty dishes, which can be complemented by the delicious local cakes and pastries. Of great tradition in the city, the following must be tried: princesitas (rich egg-yolk sweets), tarta gijonesa (almond cake), charlota (ice-cream cake) and innovatively-flavoured ice creams, like sidra (cider), queso Cabrales (very sharp blue cheese) and fabada (bean stew).
 

The typical Asturian drink, cider,deserves a mention apart. An apple product low in alcohol content, it is drunk in bars known as sidrerías or chigres, which are scattered all over the city, from the centre to the districts to the surrounding rural areas. Tradition requires it to be escanciada, that is poured from a certain height into a very fine glass. As the cider beats against the side of the glass, it is oxygenated, bringing out its flavour to the fullest.

Gijón offers a wide variety of eating establishments, from the most traditional cuisine to the more daring culinary expressions of nouvelle cuisine. And for nature lovers, there are plenty of merenderos (outdoor picnic-style restaurants where you can take your own food, but not drinks) in the countryside surrounding Gijón: a different way of enjoying the outdoors, while also trying the typical dishes, washed down with cider.

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