Asturias is a verdant, mountainous region in northern Spain, a place that feels worlds away from the sun-baked flamenco culture of the south. In the final season of Parts Unknown (filmed in 2018), Anthony Bourdain traveled to this rugged, deeply traditional corner of the country alongside his close friend, Chef José Andrés, who hails from the region. This episode was a deeply personal, joyful exploration of a culinary landscape defined by its isolation, its intense green pastures, and its proximity to the brutal Cantabrian Sea. Bourdain’s journey through Asturias was a masterclass in the profound beauty of unpretentious, elemental cooking. He sought out the hearty, legendary stews like the rich fabada, the extraordinarily potent local blue cheeses like Cabrales, and the staggering abundance of the local seafood, particularly his beloved sea urchin. Guided by Andrés, Bourdain experienced a food culture that is entirely reliant on the unparalleled quality of its local ingredients, served in humble village bars and cider houses. Here are the remarkable spots that provided a true taste of the Asturian soul.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Asturias, Spain for his show, Parts Unknown Season 12 Episode 2 (originally aired September 30. 2018):
READ MORE: HISTORICAL SITES IN MADRID: 20 PLACES TO VISIT
DISH – Arvejas con Jamon, Croquetas de Queso, Mejillones a la Asturiana, and Entrecot al Queso Cabrales
WHAT IS IT?
Arvejas con Jamon – peas and ham stew; Croquetas de Queso – cheese coated with bread crumbs, shaped into a ball and fried; Mejillones a la Asturiana – mussels with apple cider; Entrecot al Queso Cabrales – premium steak cut with Cabrales cheese on top.
WHERE IS IT?
Ca’Laura
Plaza San Juan, 2
Mieres, Asturias, Spain
ANTHONY BOURDAIN ASTURIAS NOTES
A restaurant in Plaza San Juan with a menu that changes daily.
READ MORE: MADRID: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
DISH – Fabada Asturiana
WHAT IS IT?
Bean stew with slices of chorizo, morcilla and pork.
WHERE IS IT?
Bar Guillermina
Lugar Bulnes, 22A
Bulnes, Asturias, Spain
ANTHONY BOURDAIN ASTURIAS NOTES
Anthony Bourdain jokingly commented that it was about a 3- to 4-hour walk from the funicular. In reality, it is just about 10-20 minutes’ walk.
DISH – Erizos del Mar a la Asturiana, Centollos, and Percetas
WHAT IS IT?
Erizos del Mar a la Asturiana – sea urchins placed in boiling water for a few seconds; Centollos – spider crabs; Percetas – barnacles.
WHERE IS IT?
Casa Lin
Av. Telares, 3
Avilés, Asturias, Spain
ANTHONY BOURDAIN ASTURIAS NOTES
After being served with sea urchins at Casa Lin in Parts Unknown Asturias, Anthony Bourdain reveals: “”This is one of my favorite things on earth: good sea urchin.”
DISH – Pitu de Caleya
WHAT IS IT?
Free-range chicken stew with rice.
WHERE IS IT?
Casa Eladia
VV-10, 23
Villaviciosa, Asturias, Spain
ANTHONY BOURDAIN ASTURIAS NOTES
Bar offering traditional Asturian comfort food.
DISH – Grilled Salmon
WHAT IS IT?
Salmon cut into pieces and grilled on the skin
WHERE IS IT?
Restaurante
Güeyu Mar
Playa de Vega, 84
Ribadesella, Asturias, Spain
ANTHONY BOURDAIN ASTURIAS NOTES
Restaurant in Ribadesella offering seafood dishes.
READ MORE: ANTHONY BOURDAIN VIENTIANE : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
This episode stands as a poignant and incredibly beautiful chapter in Bourdain’s exploration of Spain, a country he consistently championed as the pinnacle of global gastronomy. His journey with José Andrés highlighted a deep, enduring friendship centered around a shared reverence for traditional, ingredient-driven cooking. By focusing on the robust, historical dishes of Asturias—the rich stews, the potent cheeses, and the perfectly simple seafood—he showcased a region that remains wonderfully immune to culinary trends. His sheer, unadulterated joy in eating fresh sea urchin and drinking locally poured cider serves as a lasting reminder of his belief that the best food is intimately connected to the land and the people who produce it. When you visit northern Spain, head into the mountains and seek out the simple taverns where the real magic happens.
