Casa Marcial

Casa Marcial | The Soul of Asturias There are restaurants that impress you with their technique, and then there are restaurants that touch something much deeper. Casa Marcial belongs to the second category. Hidden in the beautiful Asturian countryside, this extraordinary three-Michelin-starred restaurant is first and foremost the home of the Manzano family. Nacho and Esther cook in the very house where they grew up, transforming childhood memories, family recipes and the remarkable ingredients of Asturias into world-class gastronomy. Their sister Sandra brings the family’s warmth and generosity to the dining room. What makes Casa Marcial so special is that, despite all its international recognition, it has never forgotten its roots. The Cantabrian Sea, the forests, the vegetable gardens, the mountains and the cooking of their mother are present throughout the experience. For me, this is what great gastronomy should be. Deeply personal, rooted in tradition and full of heart.

Nordeste: El Cachucho | A Journey Through the Soul of Asturias Our roadmap for today’s extraordinary lunch at Casa Marcial, where Nacho Manzano takes us on a journey through the landscapes, traditions and flavors of his beloved Asturias. Named after El Cachucho, a remarkable underwater mountain and protected marine area in the Cantabrian Sea, this menu connects ocean, mountains, forests and family memories. From humble fabes and traditional pitu to exquisite seafood, wild herbs and inventive desserts, every dish tells a story. What I love most is how Nacho transforms the cooking of his childhood into something deeply personal and contemporary, without ever losing its Asturian soul.

Fried Corn, Scrambled Eggs and Blue Cheese Onions | Casa Marcial A wonderfully playful opening bite from Nacho Manzano, transforming humble ingredients into something surprisingly sophisticated. A golden, puffed corn fritter arrives crowned with a rich, deeply caramelized onion preparation, bringing together the sweetness of corn, the savory richness of scrambled eggs and the distinctive sharpness of blue cheese. Presented among dried corn kernels and husks, the dish celebrates the agricultural traditions of Asturias, where maize has been part of rural life for centuries. The contrast between the delicate, crisp exterior and the rich, savory topping is particularly appealing. A beautiful example of Nacho’s cooking, where familiar countryside flavors become something entirely unexpected.

Croqueta Cremosa de Jamón Casa Marcial | Casa Marcial’s Signature Creamy Ham Croquette One of the most beloved signatures of Casa Marcial, and a beautiful reminder that even the humblest Spanish classics can become extraordinary in the right hands. Nacho Manzano’s celebrated ham croquette arrives beautifully golden, with a delicate, crisp exterior concealing an exceptionally creamy, almost liquid béchamel enriched with the deep, savory flavor of jamón. The magic is in the contrast. That first gentle crunch gives way to a wonderfully silky interior that practically melts in your mouth. For me, a great croquette is one of life’s simplest pleasures, and this is exactly the kind that makes you immediately wish there were another one. A magnificent little bite of Spanish comfort.

Piedra de Mariscos del Cantábrico | Four Treasures of the Cantabrian Sea A magnificent little portrait of the Cantabrian coastline, bringing together four extraordinary creatures, each with its own story. A delicately grilled shrimp, sweet and tender, with just a whisper of fire. A percebe, the extraordinary gooseneck barnacle gathered by hand from wave-battered rocks, concealing intensely marine flesh beneath its prehistoric-looking armor. An oyster, offering the beautiful salinity and creamy richness that make these remarkable bivalves such a pleasure. And finally, the escupiña, the fascinating warty venus clam, with its heavily sculpted shell and firm, deeply flavored flesh. Presented together on a dark stone, they represent four different textures, four expressions of the sea and four reminders of the extraordinary diversity of the Cantabrian coast. What I particularly love is Nacho Manzano’s restraint. Nothing here needs to compete for attention. The luxury is in the ingredients themselves.

Sardina Crujiente con Foie Gras de Leche y Semilla de Pepino | Crispy Sardine with Milk Foie Gras and Cucumber Seed A wonderfully imaginative creation from Nacho Manzano, transforming one of the Cantabrian Sea’s humblest fish into something extraordinary. The sardine is presented almost like a delicate sculpture, its head and tail framing beautifully crisp, golden skin and flesh. Along its length, an intricate arrangement of creamy milk foie gras, cucumber preparations, delicate little cubes and tiny purple petals creates a fascinating contrast of textures and flavors. The richness and distinctive marine character of the sardine meet the gentle creaminess of the foie gras and the refreshing notes of cucumber. What I love is the balance between rustic and refined. A familiar little fish, treated with extraordinary imagination, yet still unmistakably a sardine. A beautiful expression of Nacho’s playful creativity.

Lapas del Cantábrico | Wild Cantabrian Limpets Before the next dish arrives, Nacho Manzano introduces us to one of the most fascinating and overlooked treasures of the Cantabrian coastline. Lapas, or limpets, are remarkable marine gastropods that cling tightly to wave-battered rocks, using their powerful muscular foot to resist the relentless Atlantic surf. Their beautifully sculpted, conical shells conceal surprisingly substantial flesh, with a firm, almost chewy texture and an intensely marine flavor. Unlike clams or oysters, limpets have no hinged shells. They are more closely related to sea snails, grazing on algae along the rocky shore. These magnificent specimens, presented simply in their shells, remind us that some of the sea’s most interesting delicacies are also among its most humble. A wonderful introduction to the next chapter of our Asturian journey.

Fabes con Lapas | Asturian White Bean Stew with Wild Cantabrian Limpets A fascinating reinterpretation of one of Asturias’s most beloved culinary traditions. Nacho Manzano takes the magnificent fabes, those large, wonderfully creamy Asturian white beans, and pairs them with wild limpets from the rocky Cantabrian coastline. The beans are presented individually, their delicate, buttery flesh contrasting with the firm, intensely marine character of the limpets, all surrounded by a beautifully concentrated seafood broth. Little touches of green bring freshness and color to this remarkably elegant composition. What makes this dish so special is the meeting of two completely different worlds. The comforting agricultural traditions of inland Asturias and the wild, salty treasures of its coastline. A humble bean stew transformed into something extraordinary, without losing its soul.

Cuajada de Apio, Algas, Pepino y Granizado de Acedera de Oveja | Celery Curd, Seaweed, Cucumber and Sheep Sorrel Granita A beautiful, refreshing interlude in Nacho Manzano’s extraordinary journey through the landscapes of Asturias. Presented in a delicate ceramic bowl, this intensely green composition brings together celery curd, seaweed, cucumber and an icy granita made from sheep sorrel, a wild herb prized for its bright, lemony acidity. The combination is fascinating. The gentle vegetal character of celery meets the freshness of cucumber, the subtle marine notes of seaweed and the sharp, almost citrus-like lift of sorrel. The textures are equally intriguing, moving between smooth, delicate cream, tender vegetables and melting crystals of ice. For me, this is a wonderful example of Nacho’s ability to capture an entire landscape in a single dish. Fresh, vibrant and unmistakably connected to the green heart of Asturias.

Remolacha, Piñones, Marinada de Mantequilla y Aceite de Pino | Beetroot, Pine Nuts, Butter Marinade and Pine Oil A fascinating and beautifully composed dish from Nacho Manzano, celebrating the earthy flavors of the Asturian countryside. Deep crimson ribbons of beetroot are arranged alongside delicate creamy preparations, toasted pine nuts and a wonderfully light, snowy garnish, while a rich, glossy butter marinade is poured over the dish. The combination is intriguing. The natural sweetness and earthiness of beetroot meet the gentle richness of butter, the nutty character of pine nuts and the fresh, resinous aroma of pine oil. Little berries and touches of fruit bring color, acidity and another layer of complexity. What I love is how Nacho transforms something as humble as beetroot into a sophisticated expression of the forest, with its roots, nuts, fruits and aromatic trees. A beautiful reminder that vegetables can be every bit as exciting as the finest seafood.

Carrillera de Ternera, Cocido de Garbanzos, Chorizo y Azafrán | Slow-Cooked Veal Cheek in Two Acts A wonderful example of Nacho Manzano’s ability to take the deeply comforting flavors of traditional Spanish cooking and transform them into something extraordinarily refined. The First Act | Slow-Cooked Veal Cheek A beautiful piece of veal cheek, slowly braised until wonderfully tender, rests on a rich, concentrated cream inspired by traditional cocido, combining chickpeas, chorizo and saffron. The cheek has that magnificent, almost melting texture that comes from long, gentle cooking, when the collagen slowly transforms into gelatin. Beneath it, the chickpea cream brings the comforting richness of a traditional Spanish stew, with the smoky depth of chorizo and the delicate aromatic warmth of saffron. A dish that feels familiar and luxurious at the same time.

The Second Act | The Essence of the Braising Juices Then Nacho takes the very same preparation in a completely different direction. The precious cooking juices from the veal cheek are transformed into a delicate gel, concentrating the flavors developed during the long braise. Presented in a beautiful transparent bowl, the preparation is accompanied by leek and turnip, two humble vegetables that bring freshness and gentle sweetness to the richness of the meat. What fascinates me is the transformation. First, the comforting generosity of a traditional stew. Then, its very essence, reimagined through texture and precision. Two expressions of the same ingredients, connected by memory, technique and an extraordinary understanding of flavor. This is exactly what makes Casa Marcial so special. Nacho never abandons the cooking of his childhood. He simply finds new ways to tell its story.

Judías Verdes a la Brasa, Esencia de Merluza y Setas | Grilled Green Beans, Hake Essence and Mushrooms Pure poetry on a plate. One of those extraordinary creations where Nacho Manzano transforms the simplest ingredients into something almost ethereal. Delicate, translucent petals of mushroom are arranged like the leaves of a flower, rising gently from a beautiful cloud of pale, frothy hake essence. Beneath this fragile composition lie the grilled green beans, bringing their gentle sweetness and subtle character of fire. The combination is fascinating. The earthy delicacy of mushrooms, the fresh vegetal notes of beans and the deeply savory, almost invisible presence of the sea. Nothing here is loud. Nothing demands attention. Instead, everything whispers. For me, this is cooking at its most beautiful. When technique becomes invisible, ingredients become emotion, and a plate of food begins to feel like a work of art. Absolutely exquisite.

The Aftermath | A Dish That Will Stay with Me Forever Sometimes, the most extraordinary photograph of a meal is the one taken after the food has disappeared. An almost empty bowl. A few delicate traces of hake essence. Nothing left of the beautiful composition that arrived just moments earlier. And yet, for me, this photograph says more than a thousand words. Nacho Manzano’s grilled green beans, hake essence and mushrooms was one of those rare dishes that transcends its ingredients. So delicate, so precise, so deeply moving in its simplicity. I’ve been fortunate enough to eat in some of the greatest restaurants in the world, but every once in a while, a dish comes along that reminds me why I fell in love with gastronomy in the first place. This was one of those moments. One for the ages. Unforgettable.

Canelón de Aguacate, Pesto, Leche de Frutos Secos y Sardina al Vapor | Avocado Cannelloni, Pesto, Nut Milk and Steamed Sardine Another fascinating creation from Nacho Manzano, bringing together the richness of the Cantabrian Sea and the freshness of the vegetable garden. A beautifully delicate cannelloni, formed from thin layers of avocado, conceals a vibrant pesto filling, while a gently steamed sardine rests alongside, its magnificent silver skin still glistening. A light, frothy nut milk surrounds the composition, bringing a gentle creaminess that complements the sardine’s natural richness without overwhelming it. The contrast is wonderful. The buttery softness of avocado, the aromatic freshness of pesto, the delicate texture of steamed fish and the subtle nuttiness of the sauce. What I particularly love is Nacho’s confidence in treating the humble sardine with the same respect usually reserved for the most luxurious fish. A beautiful dish, both sophisticated and wonderfully connected to the sea.

Hojas y Brotes, Queso Cuajado con Menta y Tomate | Leaves, Shoots, Curd Cheese with Mint and Tomato A little garden of extraordinary beauty, and one of the most visually enchanting creations of our lunch at Casa Marcial. Nacho Manzano brings together a magnificent collection of tender leaves, young shoots, aromatic herbs and edible flowers, creating what looks almost like a freshly gathered bouquet from the Asturian countryside. Nestled among the greenery are delicate preparations of curd cheese with mint and tomato, their gentle creaminess and freshness complementing the vibrant vegetal flavors. The colors are breathtaking. Brilliant yellows, deep reds, delicate pinks and every imaginable shade of green. What makes this dish so special is its celebration of nature, with each leaf, flower and shoot contributing its own texture, aroma and personality. For me, this is much more than a salad. It is an edible garden, a beautiful expression of the seasons and another reminder of Nacho’s extraordinary sensitivity to the natural world. Almost too beautiful to eat.

Hoja de Lechuga Deshidratada Rellena de Pesto de Hierbas del Huerto | Dehydrated Lettuce Leaf Filled with Garden Herb Pesto Another beautiful little surprise from Nacho Manzano, transforming one of the simplest leaves in the vegetable garden into something wonderfully unexpected. A delicate lettuce leaf is carefully dehydrated, concentrating its vegetal character and creating an entirely different texture, while preserving the intricate veins and beautiful natural structure of the leaf. Inside lies a fragrant pesto made from herbs gathered in the garden, bringing an aromatic explosion of fresh, green flavors. What fascinates me is the simplicity of the idea. A single lettuce leaf, a handful of garden herbs and the imagination to turn them into something memorable. No luxury ingredients, no elaborate presentation, just an extraordinary understanding of nature and texture. For me, this is one of the most charming expressions of Nacho’s philosophy. The vegetable garden, captured in a single bite.

Bonito con Crema de Jamón Ibérico, Sal y Cebolleta | Bonito with Ibérico Ham Cream, Salt and Spring Onion A fascinating study of one of the Cantabrian Sea’s most beloved fish, presented in two contrasting preparations. On one side, beautiful rosy pieces of bonito, glistening with their natural juices, offer the delicate texture and clean, rich flavor of barely treated fish. Alongside, a pale, gently cooked piece reveals another expression of the same magnificent ingredient, with a firmer, more structured texture. The menu brings Ibérico ham cream, salt and spring onion into the composition, connecting the marine character of bonito with the savory richness of Spain’s celebrated cured ham. What I love is the restraint. Two beautifully different expressions of one fish, presented almost naked, allowing us to appreciate how preparation transforms texture and flavor. Another wonderful example of Nacho Manzano’s sensitivity to exceptional ingredients.

Calamar del Cantábrico | Cantabrian Squid A beautiful introduction to another of the Cantabrian Sea’s extraordinary treasures. A small squid arrives almost completely naked, its delicate body glistening with natural juices, its skin displaying a magnificent mosaic of deep purple, burgundy and brown. Those remarkable patterns come from chromatophores, specialized pigment cells that allow squid to change their appearance. The tender mantle, delicate fins and curling tentacles offer different textures, each with its own appeal. At Casa Marcial, even the presentation of an ingredient becomes part of the experience. This is the squid before Nacho Manzano transforms it into the next dish, combining it with black bean mole and its own ink. A lovely reminder that great cooking begins with understanding the extraordinary beauty of the ingredient itself.

Calamar con Mole de Alubias Negras y Su Tinta | Cantabrian Squid with Black Bean Mole and Its Own Ink What a remarkable transformation. The beautiful little squid we saw moments earlier returns as one of Nacho Manzano’s most intriguing creations, bringing together the delicate flavors of the Cantabrian Sea and the deep, complex character of Mexican-inspired mole. The squid is presented in delicate, ivory-colored ribbons, their translucent appearance revealing the tenderness of the flesh. Alongside sits a magnificent pool of glossy, almost jet-black mole, combining black beans with the squid’s own ink. The contrast is extraordinary. The gentle sweetness and delicate marine character of the squid meet the earthy richness of black beans and the intense, savory depth of its ink. A few pale, translucent garnishes and glossy black beans complete this beautifully restrained composition. What fascinates me is the meeting of two culinary worlds, with Nacho borrowing the idea of mole while keeping the Cantabrian squid at the heart of the dish. A wonderful example of creativity that never loses sight of the ingredient. And visually, absolutely stunning.

Nacho Manzano and the Magnificent Asturian Spiny Lobster | Casa Marcial And here is Nacho Manzano himself, proudly holding one of the extraordinary spiny lobsters that make the Cantabrian coast such a remarkable source of seafood. Just look at this magnificent creature, with its powerful antennae, extraordinary armor and beautifully patterned tail. Nacho explains that these lobsters come from waters just twenty kilometers from Casa Marcial, a wonderful reminder of the close relationship between his kitchen and the surrounding coastline. What I particularly love is seeing Nacho's genuine excitement as he presents the ingredient. Despite his three Michelin stars, that childlike enthusiasm for exceptional produce remains unmistakable. For me, this is the heart of great cooking. Before technique, before creativity, before anything else, there must be love and respect for the ingredient. And Nacho has both in abundance.

Langosta de la Costa Asturiana a la Brasa | Grilled Asturian Spiny Lobster with Two Sauces A magnificent expression of Nacho Manzano's extraordinary understanding of seafood. The lobster is gently grilled over embers, acquiring a delicate smokiness while preserving the sweetness and beautiful texture of its flesh. Nacho deliberately serves it warm rather than hot, allowing its subtle flavors to shine. The precious contents of the head are prepared with an aromatic oil made from the lobster's own shell, capturing another dimension of its extraordinary richness. Two sauces complete the composition. The first combines the lobster's natural juices with orange and tagetes, introducing delicate citrus and floral notes. The second is a lighter, pale broth, designed to complement the lobster without overwhelming its natural character. What makes this dish so special is the balance between extraordinary technique and absolute respect for the ingredient. Nothing unnecessary, nothing excessive. Just a magnificent Asturian lobster, fire, and a chef who understands exactly how to bring out its very best.

Pitu de Caleya al Estilo de Mi Madre | Slow-Braised Asturian Free-Range Chicken, with Escanda Spelt Pasta Filled with Its Giblets And now, one of the most meaningful dishes of our entire lunch at Casa Marcial. Nacho Manzano brings us his mother's pitu de caleya, a treasured family recipe that connects today's extraordinary three-Michelin-starred restaurant with the humble kitchen in which he grew up. Pitu de caleya is Asturias's traditional free-ranging chicken, a magnificent bird with firm, deeply flavored flesh that requires long, gentle cooking. Nacho prepares it in the spirit of his mother Olga's recipe, slowly braising the chicken with vegetables, wine and brandy until the meat becomes wonderfully tender and the cooking juices develop extraordinary depth. Alongside it sits a delicate pasta made from escanda, Asturias's ancient spelt grain, filled with the bird's giblets. A beautiful expression of the traditional philosophy of using every precious part of the animal. The presentation is elegant, but the soul of the dish remains unmistakably rustic. What moves me most is that, after all these years, all the recognition and all the extraordinary creativity, Nacho still returns to his mother's cooking. For me, this is what makes Casa Marcial so special. Not simply the ability to transform humble ingredients into haute cuisine, but the determination never to forget where it all began. A mother's recipe, a son's tribute, and a magnificent taste of Asturias.

Helado de Mantequilla, Vinagre de Sidra y Croissant | Butter Ice Cream with Cider Vinegar and Croissant What a wonderfully unexpected beginning to dessert at Casa Marcial. Nacho Manzano takes three familiar ingredients and creates something playful, sophisticated and unmistakably connected to Asturias. At the center sits a beautiful quenelle of butter ice cream, its rich, silky texture contrasting with a delicate sauce sharpened by cider vinegar, one of the region's most characteristic ingredients. Little golden pieces of croissant bring buttery sweetness and a satisfying contrast of textures, while the darker ribbons add another intriguing dimension. The combination is brilliant. The richness of butter, the gentle acidity of cider vinegar and the comforting pastry notes of croissant create a dessert that moves effortlessly between sweet, savory and tangy. What I particularly love is how Nacho uses acidity to bring freshness to something inherently rich. A dessert that sounds almost impossible on paper, yet makes perfect sense on the plate. Inventive, delicious and wonderfully Asturian.

Piel de Cereales con Nata Fresca | Cereal Skin with Fresh Cream, the Asturian Cow And here comes one of the most charming and playful surprises of our extraordinary lunch at Casa Marcial. A cow. Yes, an actual little cow, beautifully recreated from a delicate, translucent cereal skin and fresh cream. Its familiar brown-and-white markings immediately bring a smile, but behind this whimsical presentation lies something deeply connected to the identity of Asturias. This is a land of lush green pastures, dairy farms and a centuries-old tradition of producing magnificent milk, butter, cream and cheese. Nacho Manzano transforms that heritage into a delicate edible sculpture, celebrating the animal that has played such an important role in the region's rural life. What I particularly love is the combination of humor, nostalgia and genuine respect for tradition. After so many sophisticated compositions, here is a dessert that doesn't take itself too seriously, yet tells a beautiful story. A little cow, a little childhood memory and a wonderful taste of Asturias. Absolutely delightful.

Tartaleta de Reina de los Prados | Meadowsweet Tartlet A beautiful little tartlet that captures the delicate fragrance of the Asturian countryside. Nacho Manzano turns to meadowsweet, a wild flowering plant that thrives in damp meadows and along streams, prized for its distinctive aromas of honey, almond and gentle vanilla. A delicate, golden pastry shell holds generous ribbons of silky cream, crowned with thin, translucent golden crisps that bring a lovely contrast of textures. Meadowsweet is a fascinating ingredient, its naturally sweet, floral character making it particularly well suited to desserts. What I love is how Nacho continues to explore the landscape around Casa Marcial, finding inspiration not only in the sea, forests and vegetable gardens, but even in the wildflowers growing along the countryside paths. A wonderfully elegant little dessert, delicate, aromatic and deeply connected to nature. Another beautiful taste of Asturias.

Crema de Kéfir, Yogur de Cabra y Helado de Kéfir y Oxalis | Kefir Cream, Goat Yogurt and Kefir-Oxalis Ice Cream Another wonderfully delicate creation from Nacho Manzano, celebrating the dairy traditions and wild herbs of Asturias. On one side, a beautifully silky preparation brings together the gentle acidity of kefir and the distinctive richness of goat yogurt. Alongside sits an elegant quenelle of kefir and oxalis ice cream, resting on a delicate crumble and wrapped in translucent ribbons, with tiny green leaves adding freshness. Oxalis, a wild plant with a naturally bright, lemony acidity, introduces a fascinating contrast to the creamy, fermented dairy flavors. The entire composition is almost monochromatic, its beauty coming from subtle differences in texture rather than dramatic colors. What I particularly love is the restraint. After so many extraordinary flavors, Nacho offers something gentle, refreshing and beautifully balanced. A dessert that celebrates the simple pleasures of fresh dairy, wild herbs and the remarkable landscape of Asturias. Quietly sophisticated and absolutely lovely.

Manzana Asada, Crema de Madre de Sidra y Helado de Manzana | Baked Apple, Cider Mother Cream and Apple Ice Cream A magnificent celebration of Asturias's most emblematic fruit, and a beautiful expression of Nacho Manzano's culinary imagination. At the center sits a perfectly shaped baked apple, its deep amber skin concealing the soft, concentrated sweetness developed through gentle cooking. Alongside, a silky cream made with madre de sidra, the living culture associated with cider fermentation, introduces a fascinating acidic dimension. A delicate quenelle of apple ice cream brings freshness, while elegant ribbons of golden cider reduction evoke the juice flowing through a traditional Asturian cider press. The contrasts are wonderful. Warm and cold, sweet and acidic, creamy and refreshing, all built around the extraordinary versatility of a single humble fruit. What makes this dessert so special is its connection to the region's identity. In Asturias, apples are much more than fruit. They are the foundation of an entire cider culture, a landscape of orchards and centuries of rural tradition. Nacho captures all of that in one beautifully composed dessert. A little apple, an entire region, and a wonderful way to celebrate the soul of Asturias.

Fayuela Crujiente de Maíz con Sal | Crispy Asturian Corn Pancake with Salt A wonderfully charming return to the humble traditions of Asturian home cooking. Fayuelas are traditional Asturian pancakes, closely related to frixuelos, normally prepared as thin, tender crepes. Here, Nacho Manzano reimagines the familiar preparation using corn, transforming it into beautifully golden, crisp little folded pancakes. Three delicate pieces surround a generous spoonful of silky golden cream, creating a lovely contrast between crisp pastry and smooth richness. A touch of salt brings another dimension, balancing the natural sweetness and making the flavors even more intriguing. Corn has played an important role in Asturian rural cooking for centuries, particularly in the preparation of traditional breads and everyday dishes. What I love is how Nacho returns to these simple ingredients, finding new ways to celebrate the food of his childhood. After all the extraordinary sophistication of our lunch, there is something deeply satisfying about finishing with a humble little pancake. Comfort, memory and a gentle smile. A beautiful expression of the soul of Casa Marcial.

Gominola de Miel | Honey Gummy A beautiful little jewel to finish our extraordinary lunch at Casa Marcial. Nacho Manzano presents a delicate golden square shaped like a miniature honeycomb, its perfectly formed hexagonal cells holding tiny drops of glistening amber honey. The playful appearance celebrates one of nature's most remarkable creations, while the soft, yielding texture of the gummy offers a lovely contrast to the concentrated sweetness of honey. Beekeeping has long been part of the rural traditions of Asturias, where bees forage among wildflowers, chestnut trees and mountain vegetation. What I love is the simplicity of this final gesture. After an extraordinary journey through the sea, forests, farms and orchards of Asturias, Nacho brings us back to nature's smallest artisans. A little honeycomb, a little sweetness and one final smile. A wonderfully charming ending to an unforgettable meal.

Emilio Martínez Brut Nature | Spanish Sparkling Wine

A striking bottle from Emilio Martínez, its bold EM label announcing a Brut Nature sparkling wine. Brut Nature indicates an exceptionally dry style, with virtually no added sweetness, allowing freshness, acidity and the wine's natural character to take center stage. A refreshing companion to Nacho Manzano's inventive cuisine.

Fulcro Nas Dunas Albariño 2022 | Rías Baixas, Galicia

An exceptional Albariño from Manuel Moldes, the talented winemaker behind Fulcro in Galicia's Val do Salnés. Nas Dunas reflects the Atlantic character of its coastal vineyards, combining vibrant citrus, delicate orchard fruit and beautiful saline minerality. Fresh yet wonderfully textured, with remarkable precision and a lingering finish. A beautiful companion to Nacho Manzano's seafood.

Remírez de Ganuza Olagar Gran Reserva 2014 | Rioja, Spain

An exceptional Gran Reserva from Fernando Remírez de Ganuza's celebrated Rioja estate, renowned for its meticulous vineyard selection and precision winemaking. The 2014 Olagar offers beautifully mature red and dark fruit, tobacco, cedar, spice and elegant oak complexity. Rich yet remarkably refined, with polished tannins and a long, graceful finish. A magnificent expression of traditional Rioja elegance.

Piedra Cachada Navarrevisca | Raúl Pérez | Amigos del Tiempo

A fascinating wine from Raúl Pérez, one of Spain's most influential winemakers, celebrating the character of old vineyards in Navarrevisca, in the mountains of Ávila. Piedra Cachada reflects the rugged landscape of the Sierra de Gredos, where altitude and granite soils shape wines of remarkable freshness and finesse. An intriguing expression of place and tradition.

Olivia | Sidra de Postre | Asturian Dessert Cider

A beautiful expression of Asturias's extraordinary apple and cider traditions. Olivia is a dessert cider, offering a sweeter interpretation of the region's most emblematic drink. Its lovely golden-amber color suggests richness, while the natural acidity of apples provides the freshness needed to balance its sweetness. A particularly charming companion to Nacho Manzano's inventive desserts, especially his celebration of baked apples and cider.