Regueiro

The story

Regueiro in Navia, Spain – Michelin-Starred Fusion in Asturias

Regueiro: Global Flavours, Asturian Soul

In the small parish of Tox, on the western coast of Asturias, Regueiro is a restaurant that refuses to stay in one place. Its cooking travels the world — then brings every lesson back to a single, elegant table.

The inspiration is written plainly on the homepage: “We are inspired by the trips we take throughout the year — Thailand, India, Mexico — and the street food of anywhere in the world, elevating it to the highest level.” That ambition has earned Regueiro a Michelin star, a recognition of its ability to transform the familiar into the extraordinary.

The setting is intimate, the space described as an “Atelier” — a workshop for flavour. Inside, the cooking is a confident, personal take on fusion cuisine. Dishes are built on technique and memory, not gimmickry. A Massaman curry of beef with tamarind, creamy coconut and roti paratha sits alongside a blackened eggplant lacquered in tamarind and turmeric coconut curry. A chicken curry arrives with tandoori-spiced yellow chicken, herbs, cucumber and a warm naan. There is mole — pumpkin seed mole with fresh corn tortillas, a chicken and chipotle quesadilla — and a Dosa masala made with crispy rice-and-lentil crepe, long-cooked tomato masala and lobster.

The menus are tasting-only, designed to be shared by the whole table. Three exist: the Menu Corto, the Menu Diego, and the longer Menu Hedonista. Each unfolds in courses — a cocktail, appetisers, then dishes like beef and roti, a taco, butter tikka masala, and a finish of smoked milk ice cream with coffee and toasted milk skins. The Hedonista extends further, adding a Saratoga of Agnei lamb roasted in the tandoor with a Nihari curry, potato gnocchi and grilled pepper chutney, or a pink beetroot and pine nut mole aged for a month.

Regueiro is a destination restaurant in the truest sense — set in the green landscape of Navia, with the ocean and mountains close by. It offers accommodation for those who want to stay, outdoor seating for the milder months, and private dining for events. The atmosphere is relaxed but precise, the kind of place where the cooking does the talking.