El Barrigón de Bertín
Tucked into the lower village just a short walk from the harbour, El Barrigón de Bertín has built a fierce local reputation on one thing above all others: the anchovies of the Cantabrian Sea, cured in-house and served with nothing more than good olive oil and crusty bread.
What to Order
The anchoa del Cantábrico here is plump, mahogany-coloured and intensely savoury without being salty — order a ración as a starter alongside a glass of chilled Albariño or a poured Asturian sidra and you will understand immediately why this coastline is famous for them.
Beyond anchovies the kitchen excels at whatever the boats brought in that morning: spider crab (centollo) dressed simply in its own shell, grilled turbot with local potatoes, and a clam and white bean stew that is one of the most comforting dishes in Asturias.
Atmosphere and Booking
The dining room is small, warm and unpretentious — tiled walls, paper tablecloths, a blackboard menu that changes daily — and the service is the kind of cheerful no-nonsense hospitality that makes you want to stay for another round of drinks.
Reservations are strongly recommended in July and August when the restaurant fills by 2 pm; in shoulder season you can often walk in, but calling ahead is always wise.
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