Regueiro's curries

In its early days, the restaurant offered traditional dishes like excellent croquettes (the Asturian school, you know) or rice with free-range chicken, alternating them with more modern creations that already showcased its great potential. But a trip to Asia completely changed its approach. As it traveled further to the East, its culinary offerings became increasingly radical. Croquettes and rice dishes gradually disappeared, replaced by tandoori preparations and various curries, some inspired by India, others by Thailand.

Dishes that shine brighter than ever on this year's tasting menu. Some have already become classics, like the roti bread with skate suquet, the tamarind-glazed eggplant with Indian curry, or the delicate quail fragrantly cooked in the tandoor. Others are new, such as the delicious beef Tom Kha Kai, the steamed scarlet prawn with a curry made from its heads, or the impressive lamb curry, braised for 36 hours with no fat other than that of the animal itself.

Diego has reached a level that transcends Asturias and places him among the best in Spain when it comes to Asian cuisine. And so far, the inspectors of the Michelin Guide, so generous on other occasions, haven't noticed a thing.