The story
Since 2011, Restaurante Auga has been a reference point in central Gijón. Chefs Gonzalo Pañeda and Antonio Pérez, who spent eleven years running a well-known restaurant on the outskirts, brought their exacting standards to an elegant enclave with some of the best views in the city. Their approach is clear: humility, emotion, and dedication. Nothing is left to improvisation; every dish is tested and refined countless times.
Auga’s cooking is modern and inspired by the market. The à la carte menu balances classic favourites from Pañeda’s career with new ideas driven by seasonal availability. Starters range from Gran Reserva Iberian acorn-fed ham to apple purée with foie-gras. Individual tapas, like scallop with seaweed and plankton or cod tripe with black garlic, show the kitchen’s creative range. Classics such as Asturian fabada and traditional stewed tripe appear alongside seafood and molluscs that change with the catch.
Fish dishes include red mullet with fishbone pil pil and codium seaweed, and hake from Celeiro port with potato soup, citrus, and cardamom. Meat options cover roasted sirloin, Iberian suckling pig with pineapple purée, and Angus beef loin with Rey Silo cheese and apple. Desserts, from creamy rice pudding with burnt sugar to passion fruit soup with bitter chocolate, round out the experience.
Three tasting menus allow guests to explore the kitchen’s range. The Tasting Menu (75 €) offers a variety of dishes from the carte. The Great Tasting Menu (125 €) is described as the best way to know the signature dishes. The Flavours of the Sea menu (170 €) is a deep dive into the ocean. Antonio Pérez, sommelier and maître d’, ensures that every course is paired with carefully selected wines. The dining room functions with clockwork precision, supported by an enthusiastic, professional team.
The Michelin one-star award, earned in 2026, recognises the high quality of this market cuisine delivered in a setting that feels both refined and welcoming.
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