Los Asturianos: Asturian cuisine by Julia Bombín
In Asturians You will not find the latest in local decoration or Michelin stars, nor posturing or nonsense. If the (only) thing you are looking for is this, it is not your place. You come to this century-old tavern to be fed by Doña Julia Bombín (very good).
Asturians: here you come for Julia Bombín to feed you
And it is that she is the soul of the restaurant , a stewing institution with its own name and the matriarch who has been cooking for 50 years and learning a trade from which it is almost impossible to retire her. Beside her, her of her two sons: Alberto and Belarmino They round off her experience by accompanying her with wines and managing the bar and dining room. This great team makes Asturianos synonymous with happiness.
Asturians: authenticity and sublime cuisine 'of always'
Julia arrived from Burgos to the capital and soon after she met her husband, Belarmino the Asturian, who, having worked at the Ritz, at the Palace and in the best bars of that time, he took on the role of master chef with Julia. Neither School of Hospitality nor anything similar. Sacrifice, some stoves and Asturian recipes. Without rest because Asturianos is also open in August.
Neither School of Hospitality nor anything similar: sacrifice, some stoves and Asturian recipes
This tavern that once brought together the night watchmen of the Chamberí neighborhood, now In its tiny dining room, it brings together hospitality professionals, customers who come for its menu of the day at 12 euros and revelers who know they have to go, because it is mandatory to eat in Asturianos.
But here not everything is tradition, her children have wanted to update the tavern and The menu includes a not so traditional recipe book to which Julia has been able to adapt without problem, proof of this are the excellent sardines marinated in cider with oil and salmorejo that can be served as an aperitif.
Sardines marinated in cider with oil and salmorejo
There is no doubt when ordering and we pull classics: any stew (anyone, really!) as a first course, followed by black pudding or cheeks and cheese flan for dessert, of course.
Asturian Fabada
It will not be easy for you to choose between the stews because Julia embroiders the spoon: Asturian pot, fabada or some verdinas with clams and monkfish which are pure butter, with a very tasty base of seafood and the fish that finishes cooking at the last moment in the broth itself. The morcillo is accompanied by homemade fries, the meat is very mellow and the sauce itself cries out for dipping bread (and what bread!) with each bite.
The cheese flan recipe is the best kept secret of Doña Julia, above the fashion that comes to us with this dessert, her flan has been on the menu all her life and she shakes the palate with a resounding cheese punch that is addictive.
And another surprise that awaits us at Asturianos is that Alberto and Belarmino, from knowledge and care, They have put together a wine list that is enjoyed as much as the food. By glasses or bottles we find authentic treasures. Accompanying the stews with reference wines from the best wine regions is delicious and enhances a meal with which you are already in glory. Moments of happiness by the spoonful.
You will not find the latest in decoration, nor does it need it
Address: Calle Vallehermoso, 94 See map