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Traditional Asturian dishes and the influence of the Indies through recipes and products brought from the New Contienent.
The cuisine at the Palacio de Luces’s restaurant, Tella, led by the chef Nacho García Canellada, answers to the market, to local, sustainable produce, to what Colunga has to offer, which includes almost everything, from legumes to fish, from seafood to game and fowl. Traditional Asturian recipes with the influence of the Indies.
—The impressive bay window at Tella, with its huge modular glass wall at the front, regales us with incredible views. The sea and mountain breeze and the smell of the north are the perfect complement to enjoy a memorable gastronomic experience.
It is the highest respect for the product. The return to the origins in traditional Asturian recipes with the influence of the Indies, that the inhabitants of this palace passed on.
With unbeatable views and led by chef Nacho García Canellada, disciple of the great chef Fernando Martín, it offers local produce of supreme quality from the land and the sea.
Opening date: July 10
Opening times: 1:30 pm to 3:30 pm and 8:30 pm to 10:30 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.
The chef, Nacho García Canellada, started 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. From the beginning he declared his love for gastronomy, his land… At 17 he started studying at the Culinary Arts School of Oviedo and continued his training by working at several restaurants in Spain, next to his big mentor, Fernando Martín. Together they opened up the restaurant at Palacio de Luces in 2006, “The Sueve’s Balcony”. Today, he is the chef at Tella. His goal is to turn Tella and Palacio de Luces into an international gastronomic reference point for Asturian cuisine.
— My mission is to bring the Asturian gastronomy to the guest through old recipes, some updated, some not, and a local, high-quality, seasonal product.