Our Menu

Our Menu

Traditional recipes

Tradition and new airs

A renewed vision

Alfonso Santiago’s cuisine recreates timeless recipes or dishes from a new approach as regards presentation, lightening preparation as much as possible and highlighting the freshness and quality of the raw materials. In Palermo restaurant, a natural, unaffected cuisine is developed, with an important presence of fish and seafood, according to the status of fishing tradition port that Tapia de Casariego has. But local and nearby vegetables and stockbreeding are not forgotten. In Palermo, potatoes from A Mariña and bread are worshipped. Stews and broths constitute one of the main pillars of our menu. Palermo’s menu provides (regardless of the season) perhaps an approach much more renewed, various and updated than nowadays cuisine in any other nouvelle-cuisine-restaurant within the Principality of Asturias, aimed at a public such as the one from the western part of Asturias and the Lugo Mariña, who is really demanding with its culinary tastes. .

Raw material

Nature on the table

Palermo restaurant’s menu is based on seasonal products together with ingredients which, in most cases, come from the local area, though sometimes they have to be acquired from further suppliers or, in other cases, a special delicatessen may be selected within the Iberian Peninsula (bluefin tuna, red prawn, razor shells, kid meat PGI, etc)


Tapia’s kitchen garden is in La Roda, from where we get peas, snap peas, May beans,carrots, cauliflowers, St George’s mushrooms, courgettes and spring onions, which are used to elaborate a worshipped dish in Palermo: our vegetable stew. And, from nearby Oscos, we bring the best veal meat cuts to work with in our stoves (sirloin, entrecôte, loin or flank).


Inshore fishing supplies the peculiar taste from the rocky bottoms, their nutrients and the sea water fierceness: clawed lobster and squid from Tapia, red mullet, John Dory, velvet crabs, European squid and octopus ( MSC certificated, ensuring its sustainable catching); offshore fishing brings the great pieces like hake or mackerel. Finally, our rocky coast, beaten by the Cantabrian swell provides us with winkles, limpets, sea anemones, sea weed and barnacles.

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