The work of Xuaquina Rodríguez, the cook at Casa Chema, beats in every pot. His cuisine is born from memory and respect for the product., with that touch of patience that only a slow fire can give. At Casa Chema they defend a traditional recipe book refined over time: the technique is polished, the essence remains.
Fabada is served every day of the yearThey work with beans selected by Tierrina Vaqueira—our main supplier—and a selection of cured meats from Embutidos Naveda (blood sausage, chorizo, ham hock, and pancetta) that guarantees consistency and flavor. It's no coincidence that they've won "The Best Fabada in the World" twice. They also top the 2025 Asturian Fabada Ranking from El Yantar (El Comercio).
They are Xuaquina and José Luis: a cook and a waiter, typical of the same family. They believe in a job well done and in treating everyone like they were at home. They don't pursue perfection, but rather consistency: Old-fashioned stews, friendly service and a warm atmosphereIn a time that runs too fast, They choose to cook slowly and dedicate time to what matters.
The garden
Many of the vegetables they use—in traditional dishes and in their vegan offerings—come from their own garden. The menu is adjusted to the season to guarantee fresh and natural products..
Adapted menu
We have options suitable for celiacs, including fabada, broad beans with clams, and other adapted stews. We also offer vegan options. All dishes are identified with allergens for a safe and convenient experience.
What customers value most:
· StewIt appears as the signature dish and one of the main reasons for visiting; several comments describe it as "spectacular".
· Cachopo and traditional stews: Highly regarded for their flavour and consistency, within a classic Asturian cuisine proposal.
· Gluten-free and vegan options: Customers highlight that they are clearly indicated and well-resolved (including fabada/vegan alternatives).
· Desserts: a recurring positive mention; for example, some people highlight a homemade nougat ice cream as memorable.
* Photos taken from the restaurant's website.
