After nine years of experience leading their previous project, Restaurante Carulo, in Oviedo's Plaza Porlier, they are embarking on a new chapter with a concept where the cuisine becomes the true differentiating factor: personal, distinctive, and grounded in solid training acquired in some of the best restaurants in Asturias—L'Alezna (Pedro Martino), La Salgar (Ester Manzano), Ca'Suso (Feito brothers)—and in Spain—El Bohío (Pepe Rodríguez) and Alkimia (Jordi Vilà). All of this is combined with a passion for gastronomy that has evolved from a vocation into a true way of life.
Their commitment to the product is also reflected in their own vegetable garden, located in Arlós, just three kilometers from the restaurant. In its 400 square meters, they cultivate piparras peppers, eggplants, tomatoes, peas, and other seasonal vegetables, the foundation of a cuisine that seeks authenticity from its origin.
The cuisine appears as a modern version of tradition, with surprising preparations: recognizable dishes but with careful presentation and execution.
Customers value the quality of the product, with fresh ingredients, good handling of raw materials, and careful preparation.
The cuisine is highlighted as "a phenomenal gastronomic experience ," highly praised for both flavor and presentation ("an explosion of flavors," "meticulously crafted dishes," "superb execution"). Many diners note that the menu (and tasting menus) offer a variety of elaborate dishes, not just the typical fare.
Some specific dishes are repeatedly mentioned as hits among customers: for example, the spider crab meatball is mentioned several times as "quite a spectacle".
* Photographs taken from the restaurant's website.
