Casa Gerardo: A Must-Visit Destination for Fabada Lovers in Asturias

Jose Sol
6 minutes ago
5 min read

More Than a Michelin Star: A Lesson in Hospitality and Fine Dining

On 22nd July, during one of those quick work trips to Spain that I always enjoy and that keep me connected to the roots of our products, I landed in Bilbao.

I had a long day on the road ahead of me: first, a drive to Santander to pick up my client and good friend Isaac Cabañas, CEO of Iberko Korea, before continuing our journey to Galicia.

It was a long drive, but the perfect opportunity to catch up, talk about business, the market, and life in general.

Fabada Asuriana served in a white plate — Casa Gerardo's Fabada Is Worth the Journey to Asturias

Following the recommendation of my good friend Javier Fernández Hidalgo, owner and director of Hispania Restaurants (London, Brussels and Vietnam), we decided to make our lunch stop at Casa Gerardo, in Prendes, Asturias.

I had been looking forward to visiting this true gastronomic institution for a long time. Founded in 1882, Casa Gerardo is now run by Pedro and Marcos Morán, the fourth and fifth generations of a family that has preserved the recipe for what many consider one of Spain's finest fabadas, a dish celebrated for its exceptional quality, delicate flavour and remarkable elegance.

Holding a Michelin star for nearly four decades is no accident. It is the result of consistency, dedication and a deep respect for the craft.

The Art of Making You Feel at Home

Set in a beautifully restored historic building, Casa Gerardo blends the charm of traditional Asturian architecture with the comfort and professionalism of a modern Michelin-starred restaurant.

As soon as we arrived, we were warmly welcomed by Nicolás, Marcos Morán's brother-in-law. Although we had never met in person, we had known each other through social media for several years. That's one of the wonderful things about this industry: when people share the same passion for great food and genuine hospitality, the first handshake feels more like a reunion between old friends.

We were shown to a beautifully prepared table on the first floor, next to one of the large windows overlooking the Asturian countryside. The peaceful green landscape immediately creates a sense of calm and invites you to slow down and enjoy the experience.

We were delighted to learn that Chef Marcos Morán had personally created a tasting menu for us. Looking at the "à la carte" menu, it's easy to understand why, there are simply too many tempting dishes to choose from. Every detail of the dining room reflected the restaurant's philosophy: elegant table linen, sparkling glassware, and carefully selected crockery and cutlery, each chosen to complement the story behind every dish.

Croquetas de compango served in a plate — Compango Croquettes: Wonderfully creamy, rich in flavour and a true taste of Asturias.

A Journey Through Flavour, Tradition and Outstanding Wine Pairing

The wine service was expertly led by Antonio, the restaurant's sommelier, whose expert knowledge and warm, attentive service enhanced every moment of the meal.

To begin, Antonio recommended a bottle of Val do Galir 2025, a bright white wine with fresh citrus and mineral aromas, balanced by a silky yet vibrant palate. It was the perfect choice to awaken our taste buds and set the tone for what was to come.

The meal began with two signature appetisers.

Asturian Cheese Crisps were as irresistible as I had hoped. I was especially pleased to try them at their original home, having enjoyed them many times at Hispania in London, where chef Marcos Morán is Culinary Director.

The compango croquetas were simply outstanding... beautifully creamy, packed with flavour and a perfect expression of traditional Asturian cooking.

From that moment on, every dish that arrived at the table told a story. A story of the Morán family, of respect for exceptional ingredients and of Asturias itself. The delicate squid and the elegant brown crab cream gradually built an experience that became more impressive with every course.

A special mention must go to Pedro Morán's signature hake, served with an apple, tomato and courgette vinaigrette. It was a lesson in restraint and balance, with perfectly cooked fish and fresh, clean flavours that allowed the quality of the ingredients to shine.

I was equally impressed by a seemingly simple baby gem lettuce with cream. It was a wonderful reminder that, in the hands of great chefs, even the most humble ingredient can become something truly memorable.

Cogollo a la crema served in a plate — Creamed Baby Gem Lettuce: A wonderful example of how the humblest ingredients can be transformed into a true fine dining experience.

The Queen of Fabadas and a Legendary Rice Pudding

Everything we had enjoyed so far naturally led to the highlight of the meal.

Casa Gerardo's fabada deserves a chapter of its own.

It is prepared with extraordinary care, using fresh "fabas" that simply melt in your mouth, perfectly balanced compango, and a meticulous cooking process that removes excess fat while preserving all the depth of flavour. The result is a fabada that is elegant, surprisingly light and incredibly easy to enjoy.

I've tasted many fabadas over the years, but as I write these words, I can still remember every spoonful of this one. Without a doubt, it is the finest Asturian fabada I have ever eaten. In fact, when we were offered a second helping, I didn't hesitate for a second.

To accompany this unforgettable dish, Antonio selected a Contino Reserva 2021 (Rioja DO). With its structure, elegance and beautifully mature character, it was the perfect partner for such an iconic dish.

At that point, there was only one possible way to finish the meal: Casa Gerardo's legendary "arroz con leche".

One of Spain's most iconic desserts, it features a beautifully caramelised crust that gives way to a rich, silky rice pudding beneath. Creamy without being overly sweet, it's the kind of dessert that stays with you long after the last spoonful.

Merlua a la vinagreta servida en plato blanco — Signature Hake: Perfectly cooked, beautifully succulent and lifted by a fresh apple vinaigrette that brings balance, brightness and elegance to every bite.

A Lesson in True Hospitality

Beyond the exceptional food, Casa Gerardo left me reflecting on what truly makes a great restaurant.

At a time when style can sometimes take priority over substance, it is refreshing to visit a Michelin-starred restaurant that remains true to its values. This is fine dining in its purest form, where every detail matters... not to impress, but to enhance the guest's experience.

From the quality of the table linen to the carefully curated wine list, expertly presented by Antonio, every element reflects thought, care and professionalism. Above all, it is the warmth of the front-of-house team, led by Nicolás, that makes the experience so special. The service is polished and professional, yet genuinely welcoming and never overly formal.

My sincere congratulations to Pedro, Marcos, Nicolás, Antonio and the entire team at Casa Gerardo for keeping the spirit of excellence alive and for proving that true hospitality is about making every guest feel at home.

Casa Gerardo is much more than a Michelin-starred restaurant. It is a place where tradition, outstanding cuisine and genuine hospitality come together to create an unforgettable experience.

I couldn't recommend it more highly to anyone who loves great food and authentic hospitality.