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."

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."

My Life On Vacation Everyday

"Beautifully cooked alubias (large, creamy white beans) in a delicate yet richly flavored broth. Served with the compango on the side. While listed on the traditional side of the menu, this dish is absolutely a gourmet fabada – a Michelin star fabada – and one that will surely serve as a point of reference upon which future versions of this dish will be compared."