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Mouth of the river Deva

Mouth of the river Deva

Leaving the landscape

© asturias.com
Mouth of the river Deva
  • Mouth of the river Deva
  • Mouth of the river Deva
  • Mouth of the river Deva
  • Mouth of the river Deva

All the waters from the eastern, central, and part of the western massifs of the Picos de Europa flow into the Tina Mayor estuary. The estuary cuts through the high coastline, its elevation diminishing as it meanders and erodes the mountain, creating a breathtaking landscape in the immediate vicinity and a vast marshland below. The outermost part of the estuary is narrow and incised, resembling a canyon-like valley nestled between the hard geology of quartzite and limestone.




Latitude: 43.3828735 Length: -4.5153489
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The Deva River travels 62 kilometers before reaching its mouth in the Cantabrian Sea. From its source in the Fuente Dé cirque, it begins to wind its way through the rocky terrain of the Picos de Europa mountains, traversing steep ravines and gorges on its journey to the sea. The Tina Mayor estuary , the name given to the mouth of the Deva, marks the border between the provinces of Asturias and Cantabria. Before reaching the sea, however, the river drains and swells its flow through the Deva Valley itself, encompassing the Urdón, Duje, and Cares valleys, along with all its tributaries. This area, with its treacherous currents and cliffs, was once a haven for pirates and looting in this part of the Cantabrian coast.

The ecosystem of Tinamayor

Its morphology comes from the last glacial period, when the sea level descended here 100 meters in relation to the current level, leading to the boxing of the Deva and the general excavation of a valley that, later, was filled with the sediments that the Deva patiently brought from your beloved Picos de Europa.

The presence of mudflats is one of the defining characteristics of this estuary. These marshes can be divided into several levels. At the bottom, the lower marshes are typically affected by tides and currents, and from above, we can observe the numerous channels that have formed in a winding pattern. Above these are the upper marshes, where the colors of the rushes and reeds begin to predominate.

The Tinamayor ecosystem as a whole is not untouched by nature, which takes advantage of every nook and cranny to grow and multiply. The surrounding hills are notable for their holm oak forests , specifically those of a species (Quercus ilex) listed as being of special interest, which thrive on the sunny, well-drained limestone hills. Thanks to its strong river influence, the estuary is also regularly colonized by various waterfowl . The reedbeds along the estuary provide breeding refuge for birds such as the water rail, the common moorhen, and the mallard. The breeding of a few pairs of spotless crake and great reed warbler, species that are not common in Asturias, has also been observed.

Another species that takes advantage of the estuary's resources like no other is the human species, which, apart from fishing, has found very fertile spaces for agriculture in its higher areas.

The estuary also administratively separates two autonomous communities, two municipalities, two towns that, however, do not see the estuary as a border but as a meeting point for their activities. Thus, the fishermen of Bustio (Asturias) together with those from Unquera and Molleda in Cantabria form the Tinamayor Cooperative.

The road to Santiago

The estuary has also been a meeting point of culture; the Camino de Santiago , which ran along the Cantabrian coast, entered Asturias crossing from Unquera to Tina, with a stop at the monastery (now in ruins) of Tinamayor, very close to the famous prehistoric cave of Pindal.

Finally, the area is a major tourist attraction . Very close to it, both to the east and west, lie beaches of fine sand and unique beauty, notably the Pechón peninsula just a few kilometers from Unquera. Unquera is famous for its delicious " corbatas ," a puff pastry sweet shaped like a bow tie or necktie, covered with a royal icing glaze and almonds. These are ideal for enjoying in Unquera itself, dipped in rich hot chocolate, a perfect way to end our route along the Deva estuary.


Text: for asturias.com Copyright Ramon Molleda



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