Pitu de Caleya
With this axis of authenticity as a base, Manzano develops a gastronomy that blends the traditional and the avant-garde until making that border disappear so diffuse that sometimes it only exists in our mind.
Maybe there isn't one arrival so beautiful and a location that connects one with nature and the environment as suddenly as that of martial house . That La Salgar viewpoint , at the foot of Port of Fitu and in front of the Sierra del Sueve , conveys a peace and warmth that continue inside the family home, that store-winery now converted into one of the best restaurants in the country.
Here, where the magic happens
Is right Benjamin Lana when he writes that if Manzano were a musician his thing would be Jazz . A brilliant and clairvoyant mind that changes its repertoire almost at every step - and at every pass - and enriches , which is capable of create harmony from an apparent chaos and that brings order to the bewilderment of ingredients.
Manzano is part of that calm and intelligent avant-garde that submits technique to taste, seeks simplicity and flees from gastronomic pyrotechnics.
The famous croquettes of Casa Marcial
Brilliant creations such as the tuna belly with anchovy butter , seaweed and sardine skin or the hake salad with his hollandaise and dry roe. And, with that gaze always set on tradition, he manages unforgettable dishes that are already part of the Asturian contemporary cookbook as its stewed caleya pitu with giblets ravioli , its Cabrales scrambled eggs on corn cake or those croquettes Pluperfects that are well worth the trip.
As a perfect complement to this kitchen, John Louis Garcia , who already acted as an ambassador for Sherry wines long before they were installed – a matter of fashion and economy – as an accompaniment to the great tables. Knowing his trade, defender of nearby ciders and wines , great host and discreet professional, it is worth letting yourself be guided by his criteria.