Restaurante El Corral del Indianu
Chef José Antonio Campo Viejo is something of a self-styled madman with wild hair and a penchant for reimagining traditional Asturian flavors. He glazes local organically raised veal with whiskey, Casa Marcial herbs, and mushrooms, and he turns paella rice into Asian-style sticky rice with sautéed vegetables, meats, and local kelp. Asturian cuisine emphasizes fatty meats, strongly flavored fish, and lots and lots of beans. But in Campo Viejo’s hands, it becomes light and even delicate, with dishes like a salmorejo of wild strawberries and local heavy cream, or a shotglass-size serving of fabada with perfect white beans enrobed with liquefied bacon and puréed cabbage and topped with a thin slice of raw onion and tiny cubes of blood sausage. The restaurant has a rustic yet modern dining room, as well as a glass-enclosed room overlooking the patio gardens. The a la carte menu is brief, but most diners come for the multi-course tasting menus. Reserve at least a week ahead.
Chef José Antonio Campo Viejo is something of a self-styled madman with wild hair and a penchant for reimagining traditional Asturian flavors. He glazes local organically raised veal with whiskey, Casa Marcial herbs, and mushrooms, and he turns paella rice into Asian-style sticky rice with sautéed vegetables, meats, and local kelp. Asturian cuisine emphasizes fatty meats, strongly flavored fish, and lots and lots of beans. But in Campo Viejo’s hands, it becomes light and even delicate, with dishes like a salmorejo of wild strawberries and local heavy cream, or a shotglass-size serving of fabada with perfect white beans enrobed with liquefied bacon and puréed cabbage and topped with a thin slice of raw onion and tiny cubes of blood sausage. The restaurant has a rustic yet modern dining room, as well as a glass-enclosed room overlooking the patio gardens. The a la carte menu is brief, but most diners come for the multi-course tasting menus. Reserve at least a week ahead.
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