We use our own cookies and third-party cookies to improve our services, to offer you advertising related to your preferences by analyzing your browsing habits and carrying out web analytics. If you keep surfing on our website, we will consider you are accepting the previously established.
Traditional Asturian cuisine and the influence of the Indies, as seen through recipes and ingredients imported from the New Contienent.
Chef Nacho García Canellada’s cuisine at the Palacio de Luces’ Tella restaurant responds to the market, local, sustainable products, and what Colunga offers, which encompasses virtually everything, from legumes to fish, shellfish to game and fowl. Traditional Asturian dishes with a touch of the Indies.
— With its massive modular glass wall at the front, the spectacular bay window at Tella restaurant regales us with incredible vistas. The sea and mountain breeze and the smell of the north are the perfect complements to enjoy a memorable gastronomic experience.
It is the highest respect for the product. The return to the origins in traditional Asturian recipes, influenced by the Indies, as passed down by the residents of this palace.
With unbeatable views and led by chef Nacho García Canellada, a disciple of the great chef Fernando Martín, it offers local produce of supreme quality from the land and the sea.
Sunday to Thursday
1:30 pm to 3:30 pm and 8:30 pm to 10:30 pm
Friday, Saturday and holiday eves
1:30 pm to 4:00 pm and 8:30 pm to 11:00 pm
— Tella is a part of the history, the culture and the traditions of the area. A memorable experience for those looking for the true art of gastronomy.
Nacho García Canellada began his relationship with gastronomy when he was only 13-years-old, at the hotel his family owned, helping in the kitchen on weekends. It was love at first sight.He declared his passion for gastronomy and his homeland from the beginning. He began studying at the Culinary Arts School of Oviedo at the age of 17. He continued his education by working in many restaurants throughout Spain alongside his major mentor, Fernando Martín. In 2006, they opened “The Sueve’s Balcony,” a restaurant at Palacio de Luces. He is now the chef at Tella restaurant. His ambition is to make Tella and Palacio de Luces a gastronomic reference point for Asturian cuisine on a global scale.
— My mission is to bring Asturian gastronomy to the guest through old recipes, some updated, some not, and a local, high-quality, seasonal product.
We provide a variety of experiences and individualised activities to our guests to make their stay at Palacio de Luces a memorable one.