Suggested Restaurants :
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| Asturias gastromony is a compulsory topic for those who visit our region for the first time. The quality of our dishes and our gastronomic culture is implemented with a wide variety of vegetable, hunting, and fishing ingredients: something essential in Amieva and the Picos de Europa region.
In Amieva you can taste the most tipical dishes in Asturias (fabada, rice with milk, frixuelos, wild boar, nanny goat) along with others more especific of this area: pregnant boroña, tortos, Beyos cheese, fried boronzu and cider.
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Beyos Cheese
This cheese takes its name from the pass that separates Amieva from Ponga. It has the virtue of leaving a tasty palate in our mouth after eating it. Whole milk just milked in the morning is mixed with the one milked in the evening; the buttermilk formed is entirely natural; curd does not turn and is taken directly to the moulds; then very thin salt is added to both sides of the cheeses. After that they are placed on shelves where a slight fire smokes them. The process ends with the cheese being taken to a dry and breezy (a cave) place where it ripes from three weeks to three months.
Beyos presents, along with gamoneu and Cabrales, a triunvirate of cheeses in Picos de Europa (Asturias).
On the first weekend of June a Beyos Cheese Contest is holded in Amieva with music, activities, contests and workshops, making it a very popular date in the region.
Pig-killing Gastronomic Menú
All weekends of February are dedicated to the products of La Matanza (Pig-killing). All restaurants in Amieva have a nine course menu: filled borona, liver soup, tripe, fried boronzu, stewed tongue, pig hands, loin meat and cabbage stew at a reasonable price. These dishes reminisce ancient pig-killings in Amieva villages. This Gastronomic Menu is organized by the Amieva Council and the contributing restaurants, and it grows in visitors each year. An essential date in the Picos de Europa winter.
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Gastronomy of Asturias
