In a region that prides itself on tradition, generosity, and flavour, Gijón stands out as a delicious gateway to the heart of Asturias. Asturian food is defined by its generous portions, rural heritage, and a proud reliance on local ingredients from both sea and mountain. 

Fabada Asturiana

In Gijón, visitors can savour fabada asturiana, the region’s most iconic dish. This rich bean stew, made with fabes (large white beans), chorizo, morcilla (blood sausage), and pancetta, is a comforting bowl that speaks of centuries-old farmhouse kitchens. Many traditional cider houses and sidrerías in Gijón serve it as a main course, accompanied by crusty bread and local cheeses.

Another local delicacy is cachopo—a massive breaded veal fillet, typically stuffed with cured ham and cheese, then fried to golden perfection. Often compared to a schnitzel on steroids, it’s a dish made to share and a true test of appetite.

Fruits of the Sea

As a coastal city, Gijón excels in seafood. Chipirones (baby squid), grilled or stuffed, are a menu staple, as are navajas (razor clams) and oricios (sea urchins)—the latter being a delicacy enjoyed raw or in savoury pâtés. The mariscadas (seafood platters) served in the city’s many marisquerías are both a visual and culinary spectacle, often featuring lobster, crab, prawns, and more.

You’ll find some of the freshest fish at the Mercado del Sur, Gijón’s bustling central market, where locals shop for ingredients and enjoy a morning pincho with coffee or cider.

Sidra: The Spirit of Asturias

No culinary journey in Gijón is complete without experiencing Asturian cider, or sidra natural. Made from fermented apples, this tart, still cider is a source of deep regional pride. It’s traditionally poured from a height—known as escanciado—to aerate the drink and release its aromas. Watching a skilled escanciador pour cider with one hand held high above the head and the other at knee level is both theatrical and deeply embedded in local culture.

Cider houses are everywhere in Gijón, particularly in the lively Cimavilla district. Here, locals gather in casual sidrerías to drink cider by the bottle and nibble on tapas like chorizo a la sidra (chorizo cooked in cider) and quesos asturianos, especially the pungent blue Cabrales cheese.

Sweet Finishes

For those with a sweet tooth, Gijón does not disappoint. Arroz con leche (rice pudding) is a regional favourite, often served with a caramelised sugar crust reminiscent of crème brûlée. Pastry shops and cafés also offer carbayones (almond and egg pastries) and casadielles, deep-fried pastries filled with nuts, sugar, and anise.