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Our land,
our environment,
our home

Our land,
our environment,
our home

Welcome to Narbasu, our Restaurant and Hotel located at Palacio de Rubianes.

The Hotel is located in a 14th century Asturian Palace, just 20 minutes away from Casa Marcial, nestled in a privileged valley at the foot of the Sueve massif, with amazing views to the Picos de Europa mountains.

Esther y Nacho Manzano

Casa Marcial saw us fiddle in our mother’s kitchen. Here, we learned from our father the value of hospitality, the service and the satisfaction of converting our customers into friends. Our grandmothers gave us their legacy through their recipes and the passion for cooking and our parents taught us the respect for nature, local products and producers.

Here we have played and keep playing, creating new dishes and having fun just like the first day. We try to give to our guests the best of ourselves with the purpose that they enjoy their visit and feel like home.

Our cuisine

Our cuisine is our own way to understand life squeezing the location and tradition as the starting point to create our own culinary language.

We deepen into our culinary legacy, our roots and the seasonal products to evoke the memory through the palate, contributing to the tradition with elements of surprise and modernity. Our environment and our personal mark will be reflected in our dishes, offering to our guests a unique sensory and culinary experience.

Photo gallery

The connection between the landscape, the rural charm of Casa Marcial and our dishes are reflected in our photo gallery.

Contact

La Salgar, s/n,
33549 Arriondas, Parres, Asturias

reservas@casamarcial.com

985 840 991

News

Book a table

Your reservation is not completed until you receive a confirmatory email from the Restaurant accepting your booking. This will take a maximum time of 48 hours.

If you wish a reservation within less than 48h you should contact directly to the restaurant by telephone 0034 985 84 09 91. Reservations by phone from 11.00h to 14.00 and from 17.00h to 21.00

The restaurant is closed Monday (Lunch and Dinner), Sunday Dinner and Tuesday Dinner

NORTHEASTERN MENU

“El Cachucho”

Mackerel, pickled mustard, cauliflower, and nasturtium


Smoked broth and seaweed


Cured roe, salted yolk, and beef


Celery curd, seaweed, cucumber, and sorrel granita

Asparagus ice cream, fermented aspic, borage, and caviar

Marinated saffron milk caps, roasted carrot, pine nuts, milk skin, and rosemary

Grilled peas, hake cheek, its essence, and mushroom

Red beans, kalamata broth, smoked tuna, beef fat, and cranberries

Trout in the aroma of its habitat, spring juice, and yeast

Seaweed cream, goose barnacles, razor clams, and tomato water

Tempered squid, ink sauce, faba bean mole, and scoby

Rockfish and crispy herb salad

Stewed chicken «Pitu Caleya» in my mother’s style with rice, Casa Marcial croquette, crispy crest, and pate of its giblets

Pigeon, sheep’s milk «foie,» and anchovy

Frozen sea urchin parfait, yogurt, and seaweed

Cereal skin with fresh cream
Crispy corn «fayuela» and salt

Rice pudding, caramel crystal, brandy, and truffle

Koji ice cream, fermented red fruits, plum, and cacao

PVP: 220,00€

Wine Pairing (Optional): 119,00€

(Price includes VAT and bread)

Menus will only be served to the full table

Our Menus are subject to change due to product availability

Choosing this menu the table for lunch time should be booked between 13.00 y las 14.30 h and dinner time between 20.00 y 21:00

The same table might have the same menu. It is not possible alternate menus in the same table. 

NORTHEASTERN MENU

“El Fitu”

Mackerel, pickled mustard, cauliflower, and nasturtium


Smoked broth and seaweed


Cured roe, salted yolk, and beef


Celery curd, seaweed, cucumber, and sorrel granita

Asparagus ice cream, fermented aspic, borage, and caviar

Grilled peas, hake cheek, its essence, and mushroom

Trout in the aroma of its habitat, spring juice, and yeast

Seaweed cream, goose barnacles, razor clams, and tomato water

Red beans, kalamata broth, smoked tuna, beef fat, and cranberries

Rockfish and crispy herb salad

Pigeon, sheep’s milk «foie,» and anchovy

Cereal skin with fresh cream
Crispy corn «fayuela» and salt

Rice pudding, caramel crystal, brandy, and truffle

Koji ice cream, fermented red fruits, plum, and cacao

PVP: 165,00€

Wine Pairing (Optional): 90,00€

(Price includes VAT and bread)

Menus will only be served to the full table

Our Menus are subject to change due to product availability

Choosing this menu the table for lunch time should be booked between 13.00 y las 14.30 h and dinner time between 20.00 y 21.00.

The same table might have the same menu. It is not possible alternate menus in the same table. 

NORTHEASTERN MENU

LA SALGAR

Casa Marcial Croquette


Cured roe, salted yolk, and beef


Smoked broth and seaweed


Celery curd, seaweed, cucumber, and sorrel granita

Seaweed cream, goose barnacles, razor clams, and tomato water

Grilled green beans, hake cheek, its essence, and mushroom

Tempered squid, ink sauce, faba bean mole, and scoby

Rockfish and crispy herb salad

Stewed chicken «Pitu Caleya» in my mother’s style with rice, Casa Marcial croquette, crispy crest, and pate of its giblets

Cereal skin with fresh cream
Crispy corn «fayuela» and salt

Koji ice cream, fermented red fruits, plum, and cacao

PVP: 120,00€

Wine Pairing (Optional): 60,00€

(Price includes VAT and bread)

Menus will only be served to the full table

Our Menus are subject to change due to product availability

Choosing this menu the table for lunch time should be booked between 13.00 y las 14.30 h and dinner time between 20.00 y 21.30.

The same table might have the same menu. It is not possible alternate menus in the same table. 

"A la Carte"

STARTERS

 

Grilled green beans, hake essence, and mushroom – 34

Perretxikos mushrooms, pine nut cream, butter escabeche, and elderflower – 34

Asparagus ice cream, fermented aspic, borage, and caviar – 34

                                                                                  FISH

Hake in its essence, hollandaise, and lettuce juice – 48

Grilled grouper, beurre blanc, and grilled asparagus – 56

 

    MEATS

 

Pigeon, sheep’s milk «foie,» and anchovy – 52

Rice with free-range chicken «Pitu Caleya»- 49

Stewed chicken «Pitu Caleya» in my mother’s style with crispy crest – 49

Asturian beef tenderloin with pickled vegetable salad – 49

DESSERTS

Rice pudding, caramel crystal, brandy, and truffle – 15

Koji ice cream, fermented red fruits, plum, and cacao – 15

Selection of Asturian cheeses – 18

Prices include VAT

Half Rations in Main Courses have a 12% increase