Top class Asturian offering
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| Lobster, jowl and bergamot |
Restaurante Marcos has quickly established itself as one of the defining culinary destinations in Gijón, earning a prestigious Michelin Star and bringing a fresh level of sophistication to the city's dining scene. Located in the heart of Gijón, the restaurant is the vision of acclaimed Asturian sommelier and restaurateur Marcos Granda, whose reputation for exceptional hospitality and world-class wine programs is already well known throughout Spain. The intimate dining room, centred around an open kitchen with seating for only a handful of diners, creates an atmosphere that feels exclusive without becoming intimidating. Leading the kitchen is chef Marcos Mistry, whose contemporary tasting menus showcase the finest ingredients from Asturias and the rest of Spain.
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| Dashi, mushrooms and tuna |
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| Anchovies, carrot, ras el hanout and quinoa |
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| Tuna and pistachio |
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| Red prawns, sardines with ham |
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| Squid, ink, cauliflower and bean |
The food is where Restaurante Marcos truly excels, delivering a tasting menu that demonstrates creativity without ever losing sight of balance and deliciousness. Seafood, unsurprisingly for a restaurant on the Asturian coast, is the standout feature of the experience. The langoustine is nothing short of exceptional, cooked with remarkable precision so that every bite retains its natural sweetness and delicate texture. The accompanying flavours are carefully judged, enhancing rather than overwhelming the shellfish, resulting in a dish that is both technically accomplished and deeply satisfying. Equally impressive is the seabass, presented with immaculate execution and showcasing exactly why high-quality ingredients deserve respectful handling. The fish arrives perfectly cooked, with moist, flaky flesh that highlights its freshness, while subtle saffron and razor clams provide contrast without distracting from the star ingredient. Throughout the meal, there is a consistent emphasis on outstanding produce sourced from Asturias and beyond, elevated through refined technique and intelligent flavour pairings.
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| Langoustine, gazpachuelo and alpine asparagus |
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| Sea bass, saffron, razor clams and zucchini |
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| Deer, beetroot, kale and maitake |
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| Rice pudding with pineapple and grapefruit |
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| Chocolate and pear |
Creativity is evident in the presentation and composition of each course, but it never becomes gimmicky or excessive. Instead, innovation serves to deepen the dining experience, allowing familiar ingredients to be appreciated in new and exciting ways. The progression of the tasting menu feels carefully considered, moving effortlessly from lighter seafood dishes to a richer deer course before concluding with elegant desserts that provide a satisfying finale. Restaurante Marcos succeeds because it understands that truly memorable fine dining is about harmony rather than extravagance. Every aspect of the experience, from the understated elegance of the dining room to the polished service and beautifully judged cuisine, contributes to an evening that feels complete and thoughtfully curated. While Michelin-starred restaurants can sometimes prioritise artistic expression over enjoyment, Restaurante Marcos strikes a far more satisfying balance, delivering dishes that are intellectually engaging while remaining genuinely pleasurable to eat.
Food 4.5/5
What I paid: £180 per person with wine
Average cost without drinks and services: £160 (dinner)
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