Cachopo gijon casa carmen

Restaurant as de picas gijon

The meat chapter reflects the commitment to first class raw materials that always characterizes the business. Superb is undoubtedly its Cachopo XXXL, for many the best in Gijon, as reflected in its score awarded by customers in the popular application TripAdvisor. A different cachopo, in which quality prevails and that conquers those who try it for its right thickness and filling to enjoy with all five senses.

In short, a place that is committed to maintaining the uses and customs of the Asturian chigres of all life, and where they manage to successfully combine the homemade and the professional, making it a place where it is always a pleasure to return.

Best cachopo gijón

It is located in front of the west beach and is one of the most popular grills in the city, for the quality of its fish, huge grilled meats and a wide assortment of cachopos. Rich and varied desserts, as well as Asturian cheese boards either as a starter or dessert.

In their dishes we will find traditional cuisine with modern touches as an example of this, its octopus flambéed with herbal pomace, or moving on to desserts a delicious millefeuille of rice pudding and hot chocolate (a real treat).

Its traditional Asturian cuisine but with an unbeatable value for money of the best of the city, specializing in fresh fish and meat, they suggest and recommend what they have off the menu and hit completely.

All desserts are homemade, such as cheesecake, apple pie or chocolate for the sweet tooth, without forgetting the rice pudding. Great assortment of cheeses of the region (Gamoneu, La Peral, Cabrales…).

Located at the top of roces, in a country house, renovated, with wooden baseboards, decorative friezes and three separate dining rooms with large windows that gives them a warm and sunny atmosphere in summer days.

Eating menu in gijón

It is located in front of the west beach and is one of the most popular grills in the city, for the quality of its fish, huge grilled meats and a wide assortment of cachopos. Rich and varied desserts, as well as Asturian cheese boards either as a starter or dessert.

In their dishes we will find traditional cuisine with modern touches as an example of this, its octopus flambéed with herbal pomace, or moving on to desserts a delicious millefeuille of rice pudding and hot chocolate (a real treat).

Its traditional Asturian cuisine but with an unbeatable value for money of the best in town, specializing in fresh fish and meats, they suggest and recommend what they have off the menu and hit completely.

All desserts are homemade, such as cheesecake, apple pie or chocolate for the sweet tooth, without forgetting the rice pudding. Great assortment of cheeses of the region (Gamoneu, La Peral, Cabrales…).

Located at the top of roces, in a country house, renovated, with wooden baseboards, decorative friezes and three separate dining rooms with large windows that gives them a warm and sunny atmosphere in summer days.

Zingara tavern

Well, yes, and I will say it in a very Danish style: probably. Casa Carmen is one of the most famous restaurants in Gijón nowadays and, how could it be otherwise, Mochila de Cromo wanted to check it out. Is it true that it deserves to be in the TOP 5 restaurants in Gijón? Pick up your Mochila de Cromo because we start… now!

I think that, honestly, if you ask anyone in Gijón, they will tell you that, at least, that name rings a bell. And the fact is that this restaurant, in the neighborhood of La Arena and a few meters from the San Lorenzo sandy area, has been gaining a reputation over time that conquers both foreigners and locals (and that in Gijón we are of good teeth).

Get out of this blog! No, just kidding… The cachopo, originally from Oviedo, has become one of the Asturian gastronomic references that crosses borders beyond the Negrón and has even festivals and competitions in the capital.

It has two restaurants: one in Manso street and the other in Aquilino Hurlé, both in the neighborhood of La Arena, as I said. On this occasion we were given a table for 21:30 (they work in shifts of 21:30 and 23:30) at Aquilino Hurlé and, when we arrived, we found the place packed to the rafters, with a lot of noise, trays full of skewers and the characteristic intense smell of cider; which is what a real chigre is all about.