Roble by Jairo Rodríguez

After taking a summer sabbatical after 18 years of frenetic activity in cooking and catering, the only condition that Jairo made to Paula was, “If you come, we will open our restaurant.” And so, in 2018, on the premises occupied by the El Roble restaurant, Roble by Jairo Rodríguez was founded. “We wanted to leave Roble out of respect for the restaurant that was here and add the name to differentiate it.” From there, with a capacity for up to 50 diners per pass and a growing winery with more than 60 Asturian, national, and international references, Roble is configured as a great restaurant that has already been referenced in guides such as the prestigious Michelin: “A house that combines effort, enthusiasm and… know-how! Traditional Asturian cuisine with modern touches, fine textures, and beautiful presentations. Don't forget the desserts! Furthermore, Roble is “a restaurant that respects the product that the sea gives us, the meat from the area or from kilometer 0 or the garden, which we have” and that is a hobby where aromatics and fruits of the forest prevail. , became another part of the restaurant during the pandemic with the expansion of the orchards, from one to three currently; creating a space for edible flowers and; the sum of a land dedicated to citrus fruits such as Buddha's hand, lemon, orange, bergamot, citrus caviar... which are used every day in Roble's recipes.