Paco Ron walked away from a Michelin star in an Asturian fishing village to make his assault on the capital. This restaurant, named after the town he left behind, may not have attracted the French star-makers, but it has certainly drawn Madrid gourmets partial to the cold-water fish cuisine of the northern Atlantic coast. Ron splits the establishment between a casual taberna and a more formal restaurant. The tavern has a menu of good value canapés (or tapas) and raciones of classics like chipirones (baby squid) with aioli and boquerones fritos (deep-fried anchovies). The restaurant offers some hearty Asturian fish and meat dishes and good value daily and tasting menus.