If you’re on the lookout for a restaurant that will provide plenty of interesting surprises, it’s well worth heading to Ferpel, where the simple approach to local ingredients results in strong individual flavours in every dish. Local chef Elio Fernández is fully committed to his rural surroundings and his family, the two pillars upon which his work is based, creating contemporary cooking with its roots in the soil of the Asturias region. The experience starts with appetisers in the pastry section, where bread is baked every morning, and continues in the kitchen, where you’re served by the owner-chef himself. And then it’s on to the dining room upstairs, with its stunning views, where you can savour dishes on his two menus (Clásico and A Figueira). Popular ingredients in the kitchen here include grey mullet, oysters from the Eo estuary, sea urchin, and traditionally produced sausages from the San Lorenzo company.