Casa Marcial
Londoners might know chef Nacho Mendez for his pair of Ibérico restaurants in the British capital, but to find such a culinary genius in this remote mountain town is a delightful surprise. The restaurant occupies the old farmhouse in the hilly country north of town where Mendez was born and grew up. His parents used to operate a small traditional Asturian restaurant on premise. Since their son took over, it’s become a mountain pilgrimage site for Spanish gourmands. Yes, he still serves a remarkably traditional fabada—Asturian pork and beans—but in a small portion with the beans still toothy and topped with a drizzle of very green olive oil. Lighter fare is where he shines, whether it’s cold cucumber soup poured over green pepper sorbet, local salmon sauced with melon gazpacho, or roast woodcock with oysters and mountain eels. Reserve well ahead.
Londoners might know chef Nacho Mendez for his pair of Ibérico restaurants in the British capital, but to find such a culinary genius in this remote mountain town is a delightful surprise. The restaurant occupies the old farmhouse in the hilly country north of town where Mendez was born and grew up. His parents used to operate a small traditional Asturian restaurant on premise. Since their son took over, it’s become a mountain pilgrimage site for Spanish gourmands. Yes, he still serves a remarkably traditional fabada—Asturian pork and beans—but in a small portion with the beans still toothy and topped with a drizzle of very green olive oil. Lighter fare is where he shines, whether it’s cold cucumber soup poured over green pepper sorbet, local salmon sauced with melon gazpacho, or roast woodcock with oysters and mountain eels. Reserve well ahead.
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