Gijón Eats: “The Best Fabada” at Los Pomares

Aug 27

Aug 27 Gijón Eats: “The Best Fabada” at Los Pomares

Reading various Spanish forums about food, I learned that many Asturian people regard their signature dish, fabada, the stew of large white beans and meat, the way Valencian people regard paella. That is, they usually wouldn’t eat it outside of the home, and turn their nose up at much of what’s served in restaurants. And to find a decent fabada outside of the home, they point to country restaurants outside of the large cities.

One exception I read about was the fabada at Los Pomares, in the city of Gijón, so I decided to try.

Like the cachopo restaurant in Oviedo, Los Pomares also proudly advertised the awards they’ve won, including “the best fabada in the world 2015.”

I actually first came around 1pm, but the waiter said it was a bit too early to eat. So I went to see a museum, and returned at around 3:30pm, when it turned out to be packed. The same waiter said, “Now you want a table?”

Luckily, I got a table right away.

Now, see those metal cylinders sitting on the floor, looking like they could be urinals?

They’re actually splash guards for the traditional hand-pouring of the sidra! After two restaurants with DIY contraptions, I finally got to experience the hand pour, right before leaving!

Without looking at the menu, I just ordered the fabada, since I was in a rush to eat and catch the bus back to Avilés.

Out came a plate with a cloth napkin hiding a mound...

Underneath was a crusty fresh roll, quite substantial in size.

And then soon enough, the fabada came out. Despite not having much experience with fabada, I can still say that this was very deserving of its awards!

The beans were flavorful yet silky soft, and just about all of them were whole, not exploded. Despite loving my fabada with clams at La Botella, I did notice exploded beans. The chorizo was soft and had that lovely tang from the pimentón, while the morcilla (blood sausage) was also surprisingly piquant! Then the slice of pork belly was meltingly soft.