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Gastronomic festivals in Asturias

Gastronomic festivals in Asturias

Asturian cuisine in its purest form

MainGastronomy of AsturiasGastronomic festivals in Asturias
Updated April 9, 2026
Gastronomy of Asturias
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Colunga
Gastronomic Festivals of Asturias
Cabrales Cheese
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Gastronomic festivals in Asturias
  • Gastronomic festivals in Asturias
  • Gastronomic festivals in Asturias
  • Gastronomic festivals in Asturias
  • Gastronomic festivals in Asturias

One of the best ways to experience Asturias is through the authentic flavors of its culinary traditions. Numerous food festivals showcase local cuisine in its purest form. These popular events, held throughout the year across Asturias, offer an unbeatable opportunity to savor seasonal products in their most natural state, without complex preparations that compromise their natural qualities.

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Below, we offer a basic calendar of these festivals . Hundreds are organized from January to December. Many are occasional, without continuity, but those detailed here are established gastronomic events with fixed dates, so you can plan a getaway with complete peace of mind. These are events involving associations, local councils with parallel programs, and active participation from local restaurants. In most cases, the festivals take place on weekends . We've listed them chronologically so you don't miss any.

Gastro festivals January

La Foz (Morcín). Afuega'l Pitu Cheese Competition , Sunday closest to January 17th. Nearly one hundred artisans display for sale the finest examples of this cheese, which received its Protected Designation of Origin (PDO) in 2004 and rivals the most renowned cheeses of the Principality, such as Cabrales and Gamoneu. Its flavor is creamy and slightly acidic, with a very distinctive aroma.

Proaza. Turnip and Fuente Cheese Festival , last Sunday of January . The festival menu can be enjoyed in all the restaurants and bars in the town: pote, a stew featuring turnips with compango (a traditional accompaniment) made with blood sausage, chorizo, ribs, and "calamona" (a desalted pig's head). For dessert, there are walnut pastries and the traditional Fuente cheese; a cheese that is curdled and kneaded in a wooden bowl greased with lard, with a few drops of whiskey or brandy added to give it its characteristic flavor.

Gastro Festivals February

Amieva. The traditional pig slaughtering festival takes place every weekend in February. After a decade, this popular festival offers a very complete menu: liver soup, cabbage stew, minced meat, boronchu (a type of sausage), borona preñada (a type of cornmeal porridge filled with chorizo), braised tongue, pig's trotters, tripe, fried fresh pork loin, and homemade desserts. Participating restaurants are located in the towns of Sames, Santillán, Sellañu, Bidosa, and Dobra, and reservations are required.

Luanco (Gozón). The Rockfish Stew, held the weekend closest to February 6th. The stew is the star of Luanco's gastronomic festival, which has its roots in the 18th century. It's the quintessential Luanco fish stew, whose recipe developed on fishing boats, where the ship's cook would improvise stews with the fish caught by the sailors during their work, later enriching them with the few products brought ashore. Potatoes and fish were the staple ingredients of a sailor's diet. And that's what the stew is. Each restaurant owner decides which dishes and desserts accompany the fish stew at this popular culinary festival.

Tineo. Gastronomic Festival, second weekend of February. Tineo boasts an excellent tradition of charcuterie and high-quality sausages, as well as a wide range of dishes made with pork products, in addition to the traditional Asturian stew, which in Tineo has a special touch with the addition of pork bones. Local wine from the Cangas region is served with the meal, and frixuelos (Asturian crepes) are served for dessert.

Ujo (Mieres). Pitu de Caleya (free-range chicken) Festival, second weekend of February. This is a firmly established event on the Asturian winter calendar. Throughout the weekend, the menu available in most of the town's restaurants consists mainly of fabes (Asturian bean stew) with clams, pitu de caleya (free-range chicken), and rice pudding.

Infiesto (Piloña). Hunting days, in mid-February, throughout the weekend. The mountains of Piloña are incredibly rich in game. The hunting days typically offer a wide selection of game: wild boar, roe deer, quail, duck, red deer, venison, chamois, pheasant, hare, partridge… with standout dishes such as wild boar with potatoes, vegetable rolls stuffed with venison, peppers stuffed with roe deer, or Asturian bean stew (fabes), which are served alongside wild boar, hare, or partridge.

Festivals Gastro month of March

Teverga. Gastronomic Festival of the municipality, second weekend of March. This festival is celebrated to coincide with the arrival of spring. The menu usually consists of Teverga soup made with spelt bread and egg, lamb stew with potatoes, and hazelnut colineta for dessert, a typical local cake with a rum-soaked sponge base.

Pola de Laviana. Kid Goat with Potatoes or Palatinos Festival, second weekend of March. The star dish of this festival is kid goat. The complete menu consists of corn soup, kid goat with potatoes, lettuce salad, and bartolos (a type of pastry) for dessert. Municipal cooperation has made it possible to hold several activities alongside the festival, including Asturian song, theater, and craft exhibitions.

San Juan de la Arena (Soto del Barco). Eel Festival , second weekend of March. San Juan de la Arena is a prime location for eel fishing. Despite the rising price of this delicacy, the festival offers the opportunity to sample this excellent dish, prepared in various ways, with a menu to suit all budgets.

Villaviciosa. Les Fabes Gastronomic Week , third week of March. This week celebrating fabes (Asturian bean stew) has become more than just a culinary event featuring menus with this regional dish. Around this celebration, an ambitious cultural development project has emerged, aiming to showcase the town of Villaviciosa in all its aspects: tourism, gastronomy, history, art, landscape, customs, and traditions.

Bañugues (Gozón). Sea Urchin Festival, the date varies in March. With over 20 years of tradition, the festivities last for a full weekend. Here you can sample sea urchins cooked or raw, in pies or omelets. The event takes place in a large tent and prices are affordable.

Ibias. Pork Festival, varying throughout March. Pork is the star of the menu here, starting with the appetizers, which feature sausages made in Ibias. Vegetable stew with its traditional accompaniments, botelo (a type of sausage) with white potatoes, and for dessert, frixuelos (a type of crepe) and miñuelos (a type of fritter made with the same batter as the frixuelos) and miñuelos (a type of fritter made with the same batter as the frixuelos), all accompanied by local heather honey. Everything is paired with red wine from Ibias.

Tapia de Casariego. Mussel Festival, last weekend of March (Easter Week). A popular event where over a ton of mussels are sold annually at a very affordable price, and which is a resounding success with the public year after year.

Festivals Gastro month of April

Nava. Cider-inspired Gastronomic Festival, mid-April. Here, the chefs' offerings are incredibly varied, ranging from cod to scrambled eggs with baby eels, and including lemon sorbet, Asturian bean stew, grilled grouper, spider crab bisque, king crab pie, veal cutlets, and oxtail. A wide array of flavors and textures that share a common ingredient: the Asturian touch provided by cider, whether in its natural state or as a spirit.

Noreña. Picadillo and Sabadiego Gastronomic Festival , mid-to-late April. Organized by the Order of the Knights of Sabadiego. For three days, local charcuterie companies offer their products for tasting in a specially erected tent. The Festival has an international reputation and usually attracts dozens of gastronomic societies from all over Europe and Spain.

Cangas del Narcea. Asturian Beef Gastronomic Festival, end of April. Local restaurants offer tastings of various dishes prepared with Asturian Beef, paired with a local Cangas wine. Alongside the culinary offerings, there is an exhibition of traditional local products, with Cangas sausages, cheeses, bread, and wine taking center stage. A display of traditional crafts is also featured.

Quintes and Quitueles (Villaviciosa). Limpets Festival, last weekend of April. Limpets are mollusks highly prized in Asturian cuisine, and this festival is a classic event on the Principality's culinary calendar. Chefs and restaurateurs have used their imagination to create a whole repertoire of recipes around limpets: with beans, with potatoes, in scrambled eggs, stewed in sauce—dozens of combinations for this simple and flavorful ingredient.

Colunga. Festival of the Stuffed Cornbread, last weekend of April. Held since 1992, this festival distributes thousands of portions of a highly traditional product that was undoubtedly a staple food in rural Asturias until the mid-20th century. It is a bread made with cornmeal, patiently baked in the oven wrapped in cabbage leaves, and often filled with sausages (hence the name "preñao," meaning stuffed).

Cudillero. Hake Festival, last weekend of April. Here you can sample every imaginable variety of hake, caught using the traditional "pinchu" method, meaning fished not with nets but with hooks. You can enjoy it prepared in a casserole or with cider, with baby eels or stuffed, fried in batter or with hake cheeks, among many other ways. The hake from Cudillero's line-caught hake is one of the most renowned in all of Asturias.

Riosa. Mushroom Gastronomic Festival, end of April. Asturias is a region abundant with spring mushrooms. Mount Aramo, at the foot of the town of Riosa, holds, among its many charms, a great variety of spring mushrooms that local restaurateurs have sought to promote and take advantage of by holding a festival. While spring mushrooms are important, they share the culinary spotlight with another characteristic product of the area: kid goat, with its excellent flavor, raised on Mount Aramo.

Pravia. Salmon Gastronomic Festival, last weekend of April. For two days, the restaurants of Pravia, one of the salmon capitals of the Principality, offer their diners exquisite menus based on the king of the Asturian river. The festival has been held for over 20 years.

Festivals Gastro month of May

Cabranes. Rice Pudding Festival , second weekend of May. Rice pudding is an Asturian dessert that has gained international fame. The municipality of Cabranes, in particular, celebrates it with a festival where this dessert is prepared with special care and culinary expertise. The festival has been running for over 25 years and coincides with the local festival of Saint Eulalia.

Oviedo. Ascension Day and Field Tuesday . Usually celebrated on the last weekend of May, Ascension Day is a massive festival in the capital of the Principality of Asturias. Gastronomically, it's a celebration of spring, with a menu featuring seasonal vegetable stew, Oviedo-style braised beef, and cherry cheesecake. Oviedo's culinary traditions take center stage, enhancing this sacred celebration centered around local produce.

Festivals Gastro month of July

Luanco (Gozón). Bonito Gastronomic Festival, late June/early July. A wide array of dishes featuring bonito as the star ingredient; a typical product of the Luanco coast that, in times past, gave rise to a significant canning industry. Luanco is the bonito capital of the Principality of Asturias and undoubtedly a gastronomic benchmark for all of Spain when it comes to creating culinary creations around this prized fish. The festival is always a resounding success, and its opening ceremony is attended each year by the highest authorities of the Principality of Asturias.

Nava. Cider Festival , first weekend of July. An annual tribute to Asturian cider, declared a Festival of National Tourist Interest. Cider producers offer thousands of liters of this beverage free of charge; a whole series of cultural and gastronomic events centered around cider also take place, including talks, discussions, exhibitions, and the International Cider Pouring Competition, not forgetting the festive and lively atmosphere.

Prau Llagüezos (Lena-Quirós). Lamb Festival, first Sunday of July. At an altitude of 1400 meters, in the area known as "Prau Llagüezos," on the border between the municipalities of Lena and Quirós, this festival of brotherhood between the two neighboring municipalities is celebrated. A massive roast of lambs is prepared on spits, which can then be enjoyed accompanied by cider and other Asturian culinary specialties. The entire day is enlivened by folk groups, bagpipes and drums, and a ribbon race on horseback. This festival has been declared of International Tourist Interest.

Festivals Gastro month of August

Candás (Carreño). Sardine Festival , first weekend of August. It is one of the most popular and important gastronomic festivals in Asturias during the month of August, with four decades of history. It is celebrated as part of the patron saint festivities of San Félix de Candás, patron saint of fishermen. On communal grills, sardines are prepared for more than five uninterrupted hours. Restaurants offer them in different ways, but the traditional and most popular method is grilling them, and sometimes barbecuing them.

Llanes. Eastern Asturias Cheese Fair, first Sunday of August. Dozens of producers will participate in this event, which offers the public access to the most prestigious cheese varieties of this region: Beyos, Gamonéu, Pría, Cabrales, Vidiago and Porrúa, among others.

Fuentes (Villaviciosa). Lamb Festival, August 6. Since 1980, the festival has taken place in a small meadow in the parish of Villaviciosa, where portions of lamb, chorizo, marinated meat and tubs of rice pudding are enjoyed.

Cuerres (Ribadesella). Cuerres Cheese Fair , August 10th. On the afternoon of Saint Lawrence's Day, a popular country outing takes place in this town in Ribadesella, where visitors enjoy a snack and dinner featuring cheeses purchased from dozens of artisan stalls. In addition to cheese, Cuerres also offers all kinds of Asturian sausages and traditional pastries.

Puerto de Vega (Navia). Monumental and popular sardine festival, second weekend of August. From mid-afternoon until late at night, all visitors to this seaside town can enjoy, for a nominal price, the sardines that the members of the organizing group have been preparing in the traditional way for almost three decades. It takes place on the esplanade of the local fish market, at the foot of the dock.

Posada (Llanes). The Orchard Fair, third weekend of August. Also known as the Eastern Asturias Country Fair, it takes place in the town square with hundreds of stalls featuring all kinds of agricultural producers. The fertility of Asturian orchards is evident here in the wide variety of vegetables, tubers, and greens on offer.

Gijón. Natural Cider Festival , fourth weekend of August. This three-day event celebrates the region's traditional cider. It's a Guinness World Record holder for having gathered over 3.000 people for a simultaneous cider pouring. Participating cider producers give away more than 30.000 liters of cider, and cider glasses with the festival's commemorative logo are available for purchase.

Pravia. Orchard Festival, fourth weekend of August. A regional exhibition of fruits, vegetables, flowers, and plants, which year after year showcases the wealth of produce grown in the fertile plains along the rivers that flow through the municipality. In total, nearly one hundred exhibitors from Pravia and throughout Asturias participate.

La Collada de Arniciu (Caso). Casín Cheese Competition , last Sunday of August. It is often said that Casín cheese is one of the oldest in Spain. Legend has it that after the Battle of Covadonga, the people of Caso presented King Pelayo with a cheese so large that it had to be transported in a local cart, pulled by the people themselves. The king was so pleased with the cheese that he granted nobility to all the inhabitants. This competition showcases the finest pieces from the year's production. Tradition dictates that the cheese be shaped by hand, without a mold, and marked on the top surface with a wooden stamp called a "marco," with which each artisan imprints their personal mark.

Arenas de Cabrales (Cabrales). Cabrales Cheese Competition , last Sunday of August. If there is one culinary competition par excellence in the region, it is undoubtedly the Cabrales Cheese Competition. It is also one of the most traditional cheese festivals on the Iberian Peninsula, which gives it double the prestige. The boundless anticipation is reaffirmed every year with a massive turnout at this event.

Gastro Festivals October

Infiesto (Piloña). Hazelnut Festival , first weekend of October. A tribute to this nut, abundant in Asturias and increasingly in demand both raw and as a byproduct for baking and liqueur production, as can be seen at the festival. Asturias ranks second nationally in hazelnut production after Catalonia. It boasts native varieties such as Negreta, Amandi, Quirós, Espinareda, Casina, and Villaviciosa, which hold a prominent place in international quality rankings.

Cangas de Onís. Asturias Cheese Competition and Exhibition , October 12. Coinciding with the Pilar festival, Cangas de Onís hosts what is considered the oldest cheese competition in the country. The best producers of the main cheeses from the Picos de Europa region—Beyos, Gamoneu, and Cabrales—participate.

Benia (Onís). Gamonéu Cheese Festival , third Sunday of October. It has been held uninterruptedly since 1980. The gastronomic birthplace of this product lies in the very heart of the Picos de Europa National Park. The cheese matures in natural caves and retains the aroma of the previous transhumant pastoral culture, which in spring and summer sought the high mountain pastures. This cheese, which has a protected designation of origin, is one of the most promising artisanal cheeses produced in the Principality of Asturias. In Benia, amidst great anticipation, several tons are sold every year.

Oviedo. The Disarmament , October 19th. A historical event commemorating the victory of Isabella II's troops over those of General Sanz during the Carlist War. It is believed that, as a celebration of the victory, the soldiers were rewarded with a lavish meal. After this feast, they were disarmed while taking a siesta. The analogy with the present day is clear. For the current residents of Oviedo, "disarming" means stuffing themselves with a menu called, in turn, "disarmament." The celebration dates back a century and has a specific, rather heavy menu, which is mandatory for all restaurants. Diners (who reserve tables well in advance) only want to eat the three dishes established for this date: chickpeas with cod and spinach, tripe, and rice pudding.

Villaviciosa. Apple Festival , October 11-14. The apple capital of Asturias lives up to its name with this festival. Apple growers eagerly await this date to participate in the competitions that recognize the best apple orchards, and those participating in the Select Apple and Cider Apple Competition carefully prepare their entries. The Natural Cider Competition brings together the best cider producers in Asturias. The prestige of winning in Villaviciosa is a major incentive for professionals in the sector.

Cangas del Narcea. Grape Harvest Festival . October 7-21 . This town, the heart of the Vinos de la Tierra de Cangas wine region, celebrates its unique grape harvest these days. The town's central streets fill with stalls selling crafts and traditional products. The grapes are transported in sacks and trodden with nothing but the bare feet of the young men. After this, a grand cider tasting is held in an adjacent tent, featuring local products and more Cangas wine.

Boal. Honey Fair , last weekend of October. It is held on the weekend closest to November 1st. It is the most important event held in the honey-producing municipality of Boal, featuring the sale and exhibition of honey and beekeeping equipment, ethnographic displays, an exhibition of new technologies, thematic talks on beekeeping, and cultural events.

Festivals Gastro month of November

Infiesto (Piloña). Mycological Days. All Souls' Day Weekend. During these days there are gastronomic workshops, photographic exhibitions, mushroom-picking excursions, a mycological exhibition with all the varieties of the area and a gastronomic event featuring mushrooms in a large number of the restaurants in the municipality.

Arriondas (Parres). Chestnut and Garden Produce Festival , second Sunday of November. This event features an exhibition with a gastronomic competition and a traditional chestnut roast (amagüestu) with sweet cider. Parres enjoys well-deserved fame for the fertile valleys of the Sella and Piloña rivers, which supply the local kitchens with excellent garden produce, all of which can be sampled at this festival.

San Martín de Moreda. The Humanitarians' Festival dedicated to Asturian fabada, a very popular festival celebrated on November 11th.

Cabañaquinta. The Mercaón with tripe tasting and livestock market on November 26th.

Belmonte de Miranda. Gastronomic Festival of Cabbage Stew, Red Beef, and Spelt Bread, fourth weekend of November. The rich gastronomy of Belmonte is showcased at this festival. The cabbage stew, with excellent local accompaniments, and the red beef from calves grazing in the mountains of the municipality are accompanied by one of the products that stands out in its markets: the traditional "spelt bread," a variety of wheat native to cold, poor soils, known for its excellent texture and flavor.

El Entrego (San Martín del Rey Aurelio). Stuffed Onion Festival, November 30th. Stuffed onions have a history that dates back to the post-war period when a cook from El Entrego, in a burst of ingenuity, stuffed Asturian onions with what she had on hand at the time: bonito tuna. The dish was a success and became fashionable in the late 1960s. It became so popular that the residents of El Entrego decided to make it the centerpiece of a festival. For over three decades, this event has been celebrated every November 30th.

Game Gastronomic Festival. Tineo, last weekend of November. Tineo's cuisine is based primarily on the traditional stew, Pote, and relies on its own excellent local ingredients, with special mention of its meats and sausages. It is a family-style, artisanal cuisine, meticulously prepared using traditional methods, where game plays a particularly important role, thanks to the abundance of game in the area. During this festival, you can sample: wild boar chorizo, venison chorizo, beans with wild boar, wild boar with potatoes, venison chops, ricotta with honey, blueberry liqueur, or rice pudding.

Festivals Gastro month of December

Blimea (San Martín del Rey Aurelio). Stuffed Pepper Gastronomic Festival , December 6th. The Stuffed Pepper Festival is now an emblematic celebration in the Nalón region.

You can taste stuffed with tuna or meat, but in both cases the quality is guaranteed. They have been making this dish for many years, which has gained fame throughout the region.

Caso. Gastronomic Days of the Pig Slaughter or San Martín, first weekend of December. During these days you can taste in the different towns of the council some typical dishes of the Asturian pig slaughter: liver soup, pork chops, fresh black pudding, pig's trotters, Casín cheese and homemade sweet, fritters and pot coffee.

Noreña. Tripe Gastronomic Festival, first weekend of December. The tradition of charcuterie and the presence of meat processing plants make the smallest of the Asturian municipalities one of the most important gastronomic destinations. Proof of this importance is this gastronomic festival dedicated to tripe. The numbers give an idea of ​​its popularity: more than 10000 diners, over thirty participating restaurants, and more than 3 tons of tripe, prepared according to a traditional and secret recipe passed down from generation to generation of cooks.

Colunga. Les Fabes Festival , second weekend of December. In the 1990s, Colunga's restaurateurs, based on the exceptional quality of their locally grown fabes beans, decided to hold this festival, showcasing the famous legume in countless culinary combinations. Throughout the weekend, you can savor succulent dishes such as fabes with lobster and spider crabs, with sea urchin roe, with wild boar, with langoustine, with clams, with spider crab, and, of course, the most traditional Asturian version.

Asturias markets

If you are interested in the markets and fairs of Asturias with all kinds of products, you can take a look at our report which includes all the markets that are held throughout Asturias, classified by days of the week.


Text: for asturias.com Copyright Ramon Molleda



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