Alenda

The story

Alenda, Villaviciosa – Modern Cuisine Rooted in Asturian Tradition

A Taste of Alenda

Alenda is the story of Lola and Iñaki, a couple whose character runs through every dish, every table, and every ingredient they grow with their own hands. Their restaurant sits on a country road between Villaviciosa and Colunga, in a stone house with wooden beams. Inside, a quiet dining room sets the stage for a meal that feels personal and unhurried.

The cooking is rooted in tradition—stews and slow-cooked foundations—but interpreted with a light, modern hand. Iñaki draws on the skills he learned from his grandmother and mother, who were known for their guisos. Lola, who studied at Basque Culinary Center and worked in Michelin-starred kitchens, runs the front of house with warmth and precise recommendations. Together, they have built a project that grows step by step, without rush.

The Garden and the Market

What sets Alenda apart is its proximity to the source. The restaurant has over 500 square metres of cultivated land—their own huerta. They grow vegetables, herbs, and flowers, some of which are cut and brought to the table in the same breath. Lola also visits the rula de Lastres daily to pick the best fish, and works with local livestock farmers. The result is a menu that changes with the season and the market, rooted in the Asturian landscape.

A Michelin-Recognised Project

Alenda’s approach has earned it a Michelin Recommended distinction, a nod to the integrity and skill behind the cooking. It is not a place for flash or pretence. Instead, Alenda offers modern cuisine that stays close to the earth—elegant, sincere, and full of flavour. The couple’s passion is tangible, from the fragrance of freshly cut herbs to the careful balance of each plate.

Whether you are seated in the cosy interior or on the porch overlooking the garden, the experience is one of genuine hospitality. Alenda is a restaurant that rewards time and attention, reflecting the character of the people who made it.