Casa Tino
The Tino for whom the restaurant is named started in the trade as a waiter in 1940 and founded this restaurant in 1965 on a nearby street. (It moved here in 1969.) Pictures of Tino and his co-workers and friends are all over the walls, signaling before you even look at the menu that this is a friendly, family operation where they prize their customers. The menu is filled with Asturian and general Spanish home-cooking dishes like braised pig’s feet with roasted potatoes, big meatballs simmered in gravy, and fish chowders filled with large pieces of hake, turbot, or cod.
The Tino for whom the restaurant is named started in the trade as a waiter in 1940 and founded this restaurant in 1965 on a nearby street. (It moved here in 1969.) Pictures of Tino and his co-workers and friends are all over the walls, signaling before you even look at the menu that this is a friendly, family operation where they prize their customers. The menu is filled with Asturian and general Spanish home-cooking dishes like braised pig’s feet with roasted potatoes, big meatballs simmered in gravy, and fish chowders filled with large pieces of hake, turbot, or cod.
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