People don't just come here to eat. They come to listen to the murmur of the Zardón River, to feel the warmth of the kitchen, to linger a little longer without looking at the clock. Because El Molín is much more than a restaurant: It's a house with soul.
El Molín de Mingo was founded generations ago and remains in the hands of the same family. Dulce Martínez, its current owner, grew up amidst the sound of the river and the aroma of the stews her mother prepared in this old mill, gradually becoming a meeting point for neighbors and friends.
From tradition to balance
For years, the Molín menu was a tribute to the purest Asturian cuisine: fabada, pote, verdinas, callos, arroz con pitu, croquetas de compango or de jamón ibérico, and the famous corn tortos with picadillo, meat or egg, which became an emblem of the house.
But after the pandemic, Dulce felt the need for a change. With advice from Nacho Manzano, she opted for a more personal approach: two tasting menus that change every week.
A place that blossoms
The Molín de Mingo is shining with a Repsol sun today And it's enjoying its best moment. Five people work in the kitchen, and six more attend to the dining room. It's only open at lunchtime—from Thursday to Sunday, and every day in summer except Mondays and Tuesdays in July, and Mondays in August—but each service is a small feast: more than a hundred meals in a fairytale setting.
The dining room, the granary, and the tables by the river create an atmosphere that combines rustic charm with delicate elegance.From the windows, the naturalistic garden designed by the Oviedo landscape architect Fernando González unfolds with a wild beauty, as if nature itself were part of the menu.
The wine cellar: the other secret
The wine list reflects the same philosophy as the cuisine: authenticity and care. Dulce focuses on small producers, natural wines, and selected Asturian ciders, chosen with the help of Juan Luis García, sommelier at Casa Marcial (two Michelin stars and three Repsol suns).
**Before heading to the restaurant, an important note: don't follow your GPS. The only entrance is via the N-634, in Peruyes, and it's worth taking the right route. The road is winding, but at the end, a magical spot awaits: El Molín de Mingo, an old mill hidden among mountains and rivers, where cuisine blends with history and time seems to stand still.
* Photographs taken from the restaurant's social media.
