Restaurant · Cabrales
Casa Cipriano Restaurant, in Sotres
Choose a day and party sizeInformation
- Price
- €€€€
- Where
- Sotres
They have alternatives for coeliacs
Half a century feeding people in Sotres
Casa Cipriano opened in 1969 as a small village bar, with a few beds and an eatery, and it is still in the hands of the same family. Over the years it became a country hotel, and the house also gave rise to a mountain guide company, a pioneer in Sotres. The dining room is in the hotel building, in the highest village in Cabrales, between the central and eastern massifs of the Picos de Europa. At its tables sit those coming down from the mountain, guests and people from the village.
Farm fabes and suckling kid
The cooking is Asturian and home-style. The fabada is made with fabes from the house's own farm and its compango (cured meats); the stewed suckling kid with little potatoes is the dish it is best known for, and they also prepare it as a low-temperature kid leg with little potatoes and peppers. On the menu there is also grilled octopus, home-made croquettes in several flavours, cachopo and aged old-cow chuletón. To whet the appetite, corn tortos with Cabrales cheese, the council's cheese.
The pastries are also the house's own: blackberry tart, chocolate tart, rice pudding and custard. To drink, Spanish wines and some from the area. The website does not publish menu prices or a set menu; if budget matters, ask when you book.
The fireplace bar
The bar, rustic, has a fireplace and a terrace, with free wifi. It is the place for natural cider and local liqueurs, among them several orujos from Liébana. If you arrive before the kitchen opens, you wait here.
How to book and get up
There are no published hours or online booking: you book by phone, on 985 945 024, 985 945 063 or 630 916 032, or by email at [email protected]. Call especially in summer and at weekends, when Sotres fills up with mountain walkers. Turismo Asturias records only one closure for the establishment, 31 December and 1 January; even so, out of season confirm that the kitchen is open before going up.
Sotres is at the end of a narrow, winding mountain road that climbs from Poncebos. The house has private free parking beside the hotel. For coeliacs there are alternatives: tell them when you book. For groups and celebrations they prepare offers on request.
If you stay the night, the hotel run by the same family is in the same building. Lunch here is one of the stops on the day in Cabrales with the Bulnes funicular and the dairies.
What to order: the fabada or the stewed suckling kid, and the blackberry tart for dessert
Practical details
- Phone
- +34 985 945 024
- [email protected]
- Opening hours
- Cuisine
- Asturian, mountain
House specialities
- Asturian fabada
- Suckling kid with little potatoes
- Corn tortos with Cabrales cheese
- Blackberry tart
Tips
- Book your table before you set off If you are going to the Vega de Urriellu, call in the morning: on your return you will arrive late and hungry.
- A torto with Cabrales while you wait It is the most local starter and shares well before the kid.
- The 4x4 taxi leaves from this house They run 4x4 transfers to the start or end of routes and to other villages; ask on the same phone numbers.
Frequently asked questions
Are there gluten-free options?
Yes, the house has alternatives for coeliacs. Say so when you book.
What are the kitchen hours?
It does not publish them. Call 985 945 024 before going, especially out of summer.
Where do I park in Sotres?
In the private free car park beside the hotel.
What is the house dish?
The stewed suckling kid with little potatoes, and the fabada made with fabes from its farm.
Do they take groups?
Yes, they prepare offers for groups and events on request.
