El Molín de Mingo

A stone mill in the woods

El Molín de Mingo is a restaurant in an old stone-and-wood mill in Peruyes, on an estate among meadows and woodland, halfway between Arriondas and Ribadesella. Its website presents it as a hidden secret, with views towards the Picos de Europa, and the Michelin Guide recommends it as a regional-cooking house at a moderate price. The estate has a garden beside the house.

At the head is Dulce Martínez, who keeps up the house's tradition. The cooking starts from Asturian tradition and mixes it with modern techniques, with vegetables from its own garden, and works with fire as its signature.

What you eat and how much it costs

The restaurant does not publish a fixed menu: it warns that the menu and prices change according to the season and the produce the market offers. It serves long menus, and that is why it sets conditions for children: those over ten take the short menu, the children's menu costs €30 and it does not recommend coming with children under ten because of the length of the menus. If they do not finish, they can take away what is left.

Pets are not allowed in any area of the estate, nor in the garden.

Booking and hours

Bookings are made only through its website, and a card is required. Changes or cancellations are free up to 48 hours before; within that period the full amount is charged, as it is if a diner is missing or the number of people changes without notice. For questions, the phone is 985 922 263.

According to the Michelin Guide, it opens Thursday to Sunday from 13:00 to 20:00 and Wednesday from 9:00 to 17:00, and closes Monday and Tuesday. The restaurant's website does not publish hours: confirm when you book, especially out of season.

Getting there

Here do not trust the GPS: the website itself asks you not to use it in the area. You have to enter through Peruyes, from the N-634, the Arriondas to Ribadesella road, and follow the restaurant's signs. Allow plenty of time to find it the first time.

What to combine it with

Peruyes is on the way between the mountains and the coast. It fits as a long lunch after the Sella descent, which leaves from Arriondas, or as a stop between Cangas de Onís and Covadonga and Ribadesella. If you want another Asturian signature-cooking table in the area, in Arriondas there is El Corral del Indianu; for something simpler in the centre of Cangas, El Molín de la Pedrera.