Our restaurant is located just in front of La Griega Beach.
We have 2 dining rooms, a small one of 45 people that we use during the winter for the menu, and a larger one for 250 people that we open for weddings, banquets, communions and group meals. The two living rooms have views of the sea.
We also have a large terrace that we can enjoy during spring and summer to serve meals at 1ª beach line.
The restaurant also has a hotel, 9 double rooms, with bathroom, tv and with views to the Sierra del Sueve and the sea.
In winter we open Fridays, Saturdays, Sundays at noon and holidays; in June and September every day at noon; and in summer from the 9 from morning to closing, without breaks.
The hotel is open at Easter, July, August and September.
We close the month of February for vacations.
If you are looking for a place to celebrate your wedding day, we offer you an incomparable environment and all the facilities of a family and trust service.
* Hall with capacity for 250 people
* Availability of several menus that you can also configure according to your preferences
* Possibility of an unforgettable aperitif and dance on the terrace of the Hotel overlooking the beach of La Griega
* Ham cutter on request
* Possibility of contracting music
* Open bar
* We do not have closing time
We also have another small lounge, with capacity for 45 people, where you can enjoy our specialties, we also offer a customized menu, the warmth of the fireplace during the winter and fabulous views of the sea and the mountains.
Among our gastronomic specialties we highlight the seafood paellas, the rice with bugre, our stews of the land and the fresh fish of Lastres. And our delicious apple biscuit and cider on cinnamon tulip with hot chocolate ...
Assortment of house pates
Galician Lastres octopus
Stuffed Onions Bonito
Peppers stuffed with seafood in piquillo sauce
Fabes with seafood (bugre and nécoras)
Asturian bean stew
Rice with bogabante
Monkfish with oricios sauce
Pretty roll with potatoes
Escalopines of beef to Cabrales
Cachopo at Vista Alegre
Soufflé with almond custard
Rice with milk burned
Apple and cider biscuit on cinnamon tulip with hot chocolate