Book Your Table for Two at the Historical Spot of Cangas de Onís

12 de May 2014

Treat yourself to a culinary experience like no other with a visit to Parador Cangas de Onís, the spectacular hotel set within an ancient Romanesque monastery on the banks of Asturias' Sella River. Different spots within this wonderful building have been selected as exclusive dining locations, creating a special atmosphere that ensures this part of your holiday in Spain will be a thrill for your eyes as well as for your taste buds!

Delight in a meal of freshly caught hake by the monastery's ancestral well or sample a wide variety of Asturian cheese in the stately library; with Paradores' luxury and historic hotels, unique gastronomic experiences are always on the menu!

Luxury dining within a Spanish monument

Nestled in a valley with spectacular views of the Picos de Europa mountain range and national park, Parador Cangas de Onis' building is a robust edifice that dates back over thousands of years and was designated as a Spanish National Historic-Artistic Monument in 1907. This exclusive atmosphere is the ideal setting at which to celebrate important occasions or just the pleasures of everyday life with meals in the hotel's most intimate spots.

Parador Cangas de Onís

Travel back in time by enjoying a romantic dinner by the monastery's ancient well and spring, a stunning, stone space... Or perhaps you'd prefer lunch by the roaring fire in the calefactory, the communal room once used by medieval monks to warm themselves after long hours of study in the unheated cloister? Another dining option is the San Miguel Chapel which was once the building's chapter house and offers guests views of San Pedro de Villanueva Church while they eat. Larger groups can reserve the monastery's library for their culinary celebration, with up to 20 guests comfortably accommodated.

The taste of Asturias

To accompany these singular dining settings, Parador Cangas de Onís offers a special menu featuring the best of regional food and wine.

Start off with some Cabrales cheese croquettes or fabada (a local stew), followed up with home-grown tomatoes and main dishes of hake and clams in cider or beef entrecote with a red wine sauce. Later, have the platter of Asturian cheese and desserts of classic rice pudding, Vidiago cheesecake or three-chocolate ingots.