Matt Goulding

"It wasn’t until the final savoury course that my lust for Asturias turned into true love. I’d had fabada before, but never like the Moran family makes it: with fresh (rather than dried) beans, unbroken and unblemished and impossibly complex and savoury."

Just be Foodie

"The dish it was clear that we wanted to try was the Fabada de Prendes. What a treat! It is worth it without any doubt."

Guía del Ocio

"The arroz con leche cream - it is a sin, at least venial, not to try it."

Isaac Agüero

"The arroz con leche is immortal. Knowing where you are and where you have come, you should always try to close the meal with it."

Mar Gavilán

"Casa Gerardo's Arroz con leche is the most famous arroz con leche in the country, and it surely deserves it because it is delicious."

Clara Villalón

"An amazing arroz con leche."

José Ruiz

"Without detracting from the rest of the cast, we come to the true star of the meal, the famous fabada de Prendes. Casa Gerardo has the merit of being the restaurant that has raised the most typical dish of Asturian gastronomy to the gourmet level, thanks to making it lighter, more digestible, more refined but without losing the essence of the pottage, without losing its most important facet: flavor. The fame of this bean stew is totally deserved. The best fabada ever eaten, so good, so good that ... Read more

Isaac Aguero Fuentes

"You already know that at Casa Gerardo the menus end with the sensational fabada. Without a doubt, the paradigm of contemporary tradition and peasy elegance. The fabada is forever."

Cristina Rodríguez Bareno

"The caramelized arroz con leche cream shares protagonism with the fabada. A real ruin for the most traditional sweet tooths."

Philippe Regol

"The meal ends with the magnificent arroz con leche with burnt milk. Another dish impossible for words to describe."