Farragua Restaurante

Martin Bautista★★★★★

We appreciated the simple but very delicious dishes of Chef Ricardo. He used local produce and products of the region to create wonderful dishes. He cooked everything to perfection and managed to take time to welcome all of his guests. It made us want to go back to Gijon to try his other creations. Kudos to Chef Ricardo!

Sandfilled Boots★★★★★

Yummy! Chef Ricardo Señorán, from Plasencia (Extremadura), brings the raw soul of Spain’s interior to the northern coast — and Gijón is lucky to have him. At Farragua, he dismantles and rebuilds Extremaduran tradition with Asturian precision and a touch of Asian intellect. Every dish feels both ancestral and avant-garde — a dialogue between land, sea, and memory. It’s not just cooking; it’s cultural translation on a plate. We will be back! Muchisimas gracias, Sandy

James Farrell★★★★

While I appreciate the craftsmanship of each dish, I disagree with most reviewers. I felt that for the price of the basic tasting menu, the restaurant did not deliver. The portions left me feeling partially hungry and unfortunately, were not to my taste. Notably, the citrus in the trout dish was overpowering and did not allow the trout itself to shine. The chicken however was delicious. The dessert was not to a Michelin standard in my opinion, questionable presentation and overtly tangy. I still can acknowledge that every dish was of great quality ingredients, and I can truly see how passionat

Thiago Siervo★★★★

Great atmosphere, food is good and solid, we had the 7 dishes menu. Not a lot of food, but great taste and diverse