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TRADITIONAL ASTURIAN DISHES WITH ORGANIC, LOCAL AND SEASONAL PRODUCTS
The cuisine of the gastronomic restaurant of Palacio de Luces, Tella, directed by the Chef Francisco Ruiz responds to a cuisine of artisan elaboration, organic, local and seasonal products, to what Colunga offers, which is includes almost everything from legumes to fish, from seafood to game and poultry. Traditional Asturian recipes with the influence of the Indies.
Endorsed with the quality guarantee “Mesas de Asturias”, for the excellence of its dishes and its experience. Bringing to the diner that local culinary wisdom of ancient recipes polished by the exceptional hand of its chef.
—The impressive viewpoint of the Palacio de Luces Restaurant, with a large modular glass front, offers impressive views. The sea and mountain breezes and the smell of the north are the perfect complement to enjoy a memorable dining experience.
Maximum respect for the product. The return to the origin in traditional Asturian recipes with the influence of the Indies, which the inhabitants of this palace bequeathed.
Tella would not be possible without the quality local produce that turns its cuisine into a landscape cuisine, a way of tasting the region and its traditions.
And it does so by the hand of Asturian families whose way of life is their product: The anchovies of Ana and Agustín from `Anchoas Hazas’, the cheeses, organic yoghurt and rice pudding of Alberto from `Los Caserinos’, the jams of María Jesús from `Rustic Queen’, the fish of Andrés from `Pescaderías La Chucha’, the 100% native breed pita pinta from the farm of Emilio and Pilar , Miguel Puchal’s artisan loaves from `Obrador Formientu’, Noelia’s organic eggs from the family organic farm `PitaSana’, Juan Carlos’ organic vegetables from `Gastrograden’, organic honey from `Olaya miel’ or Miguel Sierra’s apple jam from `Spanish Vitality’ are some of the examples.
— 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.
Chef Francisco Ruiz began his love for cooking by preparing cakes with his mother on long winter afternoons in the north of Spain. His passion for cooking was not something vocational, but rather the result of training, work, effort and destiny.
At the age of 18 he began his studies at the Escuela de Hostelería de Gijón, while working as an assistant in different kitchens in the city. After finishing his studies, he consolidated his apprenticeship as a cook in La Corrada del Obispo under the guidance of chef Carlos Martínez Abascal.
He then moved to Barcelona where he continued his studies at the Hofman School, while working in different kitchens: Indigo restaurant at the Hotel Hilton Diagonal de Mar; Jean Luc Figueras restaurant (later Kresala) with 1 Michelin star, where he learnt the basis and evolution of French-Catalan cuisine and the Llucanés restaurant with Chef Ángel Pascual with 1 Michelin star and a more rogue and market cuisine.
After a brief stint in Valencia, he returned to Gijón to head Casa Zabala, a classic gastronomic restaurant in Gijón, and continued his professional career as head chef at Somio Park, preparing the menu and assisting at banquets. He then joined Balbona Catering under the guidance of chef David Fernández, as head of catering events, until 2019, when he joined the Palacio de Luces restaurant as sous chef to Nacho García Canellada. In 2023 he was appointed chef of the gastronomic restaurant Tella at CoolRooms Palacio de Luces Relais&Châteaux.
— My mission is to bring the diner closer to Asturian gastronomy through recipes with local, seasonal and top quality products, being a reference point for Asturian landscape gastronomy.