The story
Roble is the union of Paula Lamas and Jairo Rodríguez, both in life and in the kitchen. In 2018, after a summer sabbatical following 18 years of non-stop work, Jairo set one condition: "If you come with me, we open our restaurant." They took over the space that once housed the casa de comidas El Roble, keeping the name out of respect and adding their own to mark the new chapter.
The result is a restaurant that has earned a recommendation from the Michelin guide, which praises its "traditional Asturian cuisine with modern touches, fine textures, and beautiful presentations." The kitchen respects the product—from the sea, local meats, and the restaurant's own vegetable gardens. What began as a hobby garden for aromatic herbs and berries expanded during the pandemic into three plots, plus a dedicated area for edible flowers and citrus trees (buddha's hand, lemon, orange, bergamot, caviar citrus) used daily in the dishes.
Standout plates include the iconic roast beef: an entrecôte from local beef, cleaned, marinated for 24 hours, flambéed in the pan, and finished briefly in the oven with its own dark sauce. The rock mullet is a Cantabrian treasure, cleaned for fifteen minutes per piece and roasted simply to preserve its sea flavour. The croquette, made with 5 Jotas ham and a traditional roux, relies on technique rather than shortcuts. And the Asturian fabada follows the recipe of Jairo's mother, using Faba Asturiana IGP beans and compango from Casa Milia, each bean selected by hand.
Roble seats up to 50 guests per service and its wine cellar, with over 60 references from Asturias and beyond, continues to grow. It is a place that aims to reach diners without artifice, cooking what they truly are.
Recognition
Ambience
Details
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