NM

Here are three unique and unconventional aspects of the Michelin-starred restaurant NM in Oviedo:

1. Intimate and Monochromatic Design by Hazard Studio
NM features a very small, intimate dining space with only about 20 to 25 seats within a 75 square meter area. The interior design, led by Alfredo Rodriguez of Hazard Studio, employs a monochromatic, neutral palette focusing on white tones and organic textures. The furniture, including white Corian tables and bar counters with padded chairs in a swirling white texture, creates an otherworldly, serene atmosphere that minimizes distractions and enhances the focus on the culinary experience.

2. Organic, Sound-Absorbing Architectural Elements
The walls and ceiling are adorned with petal- and scale-like volumes that resemble protective skins of food. These elements are not only decorative but also serve practical purposes such as sound absorption, creating a peaceful and warm environment described as a "warm and welcoming bubble." This design approach integrates aesthetics with functionality to heighten the sensory experience of dining.

3. Dynamic and Immersive Lighting Concept
Lighting at NM is carefully designed to complement the food experience. Italian designer Paolo Navone created floating light fixtures that draw diners' gaze upward, combined with adjustable spotlights focused on the tables. The lighting changes according to the dishes being served, creating an immersive ambience that enhances the taste and smell of the food, making the dining a multi-sensory experience.

These elements together make NM not just a restaurant but a carefully curated sensory environment that aligns with Nacho Manzano’s innovative culinary vision.

The most honored or signature ingredients at the Michelin-starred restaurant NM in Oviedo, led by chef Nacho Manzano, reflect the rich natural bounty of Asturias and the surrounding region. Key ingredients include:

• Free-range chicken (Pitu de Caleya): A prized local poultry known for its flavor and quality, often featured in traditional and contemporary dishes that highlight Asturias' culinary heritage.

• Rice: Used in moist and flavorful rice dishes that incorporate premium ingredients such as baby squid, Iberian pork, lobster, and foie gras, showcasing the region's diverse produce and seafood.

• Seasonal fresh produce from the family’s market garden in Narbasu: The tasting menu changes four times a year to emphasize the freshest regional vegetables and herbs, reflecting the seasons and the territory’s personality.

• Seafood from Cantabria and Asturias: Ingredients like baby squid and lobster are used to create dishes that evoke the coastal bounty of northern Spain, integral to the restaurant’s tasting menu journey.

These ingredients are carefully selected and prepared with contemporary techniques to maximize their natural flavors and express the essence of the local territory in each dish. The restaurant’s signature tasting menu is a seasonal exploration of Asturias' meadows, woods, mountains, and sea, making these ingredients central to its culinary identity.

Tasting Menus

• 12 Courses: €220
• 14 Courses: €250
• 16 Courses: €280

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €60