El Corral del Indianu

This restaurant, occupying the oldest building in Arriondas, has a name that recalls those Asturians who left to find their fortune in the Americas at the end of the 19C, and then returned home wealthy and with a new social status.While the setting is special, with an interior dining room with a rustic-contemporary feel and a second glass-fronted room boasting attractive views of a delightful rear garden, the main attraction here is the culinary expertise of chef José Antonio Campoviejo. This chef’s great passion for cooking is showcased in his attention to detail, flavours and creativity, with a focus on traditional recipes from the abundant natural bounty of the Asturias region (oysters from the Eo estuary, Pitu de Caleya chickens, the region’s incredible cheeses, etc). The restaurant also has two reserved parking spaces by the front door for its guests.

Culinary Innovation

• José Antonio Campoviejo, the chef, is known for his unconventional dishes such as 'Interiores de pollo con ostra en estado puro', which combines land and sea in a radical way.

Collaboration with Experts

• The creation of the 'fabaricas' dish involved collaboration with a dental prosthetist, showcasing a unique blend of culinary and scientific expertise.

Emphasis on Organic Ingredients

• The restaurant focuses on ecological and organic products, aiming to connect diners with nature and evoke deep sensory experiences through its dishes.

Signature Ingredients

• Ostra del Eo: A premium oyster sourced from the Eo River, known for its unique flavor profile that enhances the restaurant's signature dish, 'Interiores de pollo con ostra en estado puro'. This ingredient exemplifies the restaurant's commitment to local and high-quality seafood.
• Pitu de Caleya: A traditional Asturian breed of chicken, prized for its rich flavor and tenderness. Used in various dishes, it reflects the restaurant's dedication to organic and artisanal products, providing a taste of the region's culinary heritage.
• Fabas: These are local beans that are transformed into innovative dishes like 'fabaricas', which are designed to evoke the flavors of the sea through a collaboration with a dental prosthetist. This ingredient showcases the chef's creativity and technical skill.
• Foie: Featured in the dish 'tembloroso de foie', this ingredient is prepared with precision to create a delicate texture and rich flavor, highlighting the restaurant's expertise in French-inspired techniques.
• Cangrejos de mar (Sea crabs): Used in the preparation of fabas with a unique flavor, this ingredient emphasizes the restaurant's focus on coastal ingredients and their ability to create complex flavor profiles.