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Good cooking is one of the strengths of northern Spain tourisim, and especially from this area of Asturias. Although Ribadesella cuisine is based on two strong pillars, sea and land, seafood is definitely the one that raises passions. Sea is and has been always the main source of food resources of this town, so that over centuries has set here a particular way to produce the products of Biscay.
Ribadesellas has traditional ways of cooking fish, whit powerfully stews, casseroles are mixed rock fish (such as bream, mullet, gudgeon, xulies, durdos) , kettles, which are usually made with silver streak, potatoes and peppers or noodles with sea bream (or halibut), a typical ranch crew. All three dishes were born on board fishing vessels, bringing all the elements of a meal in one casserole. Other great local seafood dishes are conger eel with peas, anglerfish (monkfish) with sauce, hake in cider - brandy or cider and banana fish roll, exquisite specialty prepared by Ribadesella´s own parties. Freshet baked fish is very characteristic of the Village, among which Xaragu (bream), bass hook and even the humble chicharru (mackerel), which in this way is very tasty.
Silver streak is the absolute highlight dish of summer, which you can consume in a thousand different ways. Followed by the pilchards (sardines) and anchovies (anchovies), to the delight of locals and visitors in all council retaurants. In winter trying the arcinos or oricios (sea urchins) is a must, once food of poor people and consider nowadays an exclusive dish. The same is starting to happen with llámparas (barnacles) of our rocks.
The exccellent barnacles of these cliffs shouldn´t be forgotten, they still come to the table thanks to the courage goose barnacles harvester. Sella´s river is the most prestigious Eel Supplier of the world. Shellfish are also very famous in this Town. Crabs and lobsters daily dispensed by our local fishermen. Both with unsurpassed freshness, consider the nurseries of our restaurants and seafood .
The summit from Ribadesella´s Gastronomic Sea cuisine, is held each spring at various council restaurants, both from the Town and Villages. There are some days where traditional Cantabrian cuisine coexists with the most creative dishes invented for the event by local chefs. By mixing both trends are created unforgettable dining experiences, in addition to opening new avenues for renewed union riosellana of hospitality .
Despite the high quality of seafood, meats and vegetables from Ribadesella´s orchard whose signature dish is naturally “The beans stew”, both in its classical version or different variants like beans with clams, a local recreation widely accepted. Kitchen garden is a powerful local strength with delicious arbeyos (peas) , original fabones (May beans) and even corn necessary for fried cornbread tortos and traditional food base of the peasant for centuries.
Meat supply is a main activity, since the local roxa cottage produces excellent beef, sausages and caleya free range chicken, famous poultry meat. Among the local offerings some products deserve special attention such as stew, smoked sausages and Asturian pantrucos or emberzáos, a local sausage reminiscent of sausage which is one of Ribadesella´s kitchen secret. Any meal should end with a treat as fried milk or rice milk or even cheese is a dreamy choice.
Anchovies are exquisitely elaborate in Ribadesella. Some Asturian Products, such as Pria´s cheese, which form part of the impressive cheese supply togeter with Gamonéu, Beyos and Cabrales. Cheeses are perfectly complemented with sweet local manufactures, such as Grandma's cookies, Suspiros bisquits, Casadiellas (traditional sweet nutty) , Piragüas sweets , port temptations sweets or recent letizias Sweets, created here in honor of Princess of Asturias.
In any reference to Ribadesella´s drinks destilated spirits “Los Serranos”, produced in San Martin from Collera by a century-old family business. Among its production, the quality and prestige has already exceeded Spanish border. Brandy Cider from Asturias, aged in oak , and cherry liqueur, symbol of the house for decades, although both are extraordinary anises liquors as apple pomace. There are also hazelnut, herbs prepared by distillation and with real fruit macerated slowly.