As well as other cities from Asturias, Gijon is the combination of traditional recipes with new cuisine, created by great chefs. Some of the best dishes to have in Gijon are the fabada asturiana with copango (chorizo, blood sausage and shoulder ham), the fabes with D.O.P with clam and the pote asturiano. Also, the fish and seafood soups, the meloso rice with lobster or a good vegetable stew are also great options.
Another typical dish if the chopa a la sidra (cooked with cider) and pulpu con patatines (octopues with potatos), which is as good as the octopus a la feria that their neighbours from Galicia prepare in a lot of villages, such as O’Carballino.
Usually eaten in the summer, the fried calamares de potera (squid) or in its ink, and the cuttlefish afogaos (drowned, as they keep the cover while they are beeing cooked). Maybe you are lucky enough to find potato and fish stews, with fish such as the tiñosu (red scorpionfish) and the golondru. The pixín (anglerfish), hake and cod fried in egg batter. Between the seafood, the llámpares (limpet) and erizos (sea urchin) have always been a part of the Asturian cuisine, and they are even canned sometimes.
The Ruta de la Sidra (Route of the cider) will allow you to get to know the taverns where you can try the Asturian Cider with D.O.P., produced in the region. If you decide to follow the routes of the Gijón Goloso initiative. you will also get to know the sweets of the Spanish city with more bakeries per inhabitant.