Asturian “fabada” stew, squid cooked in its own ink, tripe, pig’s trotter and snout give a strong indication of the culinary focus here. Le Bistró occupies the porch of a property that also plays host to the El Retiro fine-dining restaurant, but with its own charming rustic ambience and identity. Here, award-winning chef Ricardo González Sotres conjures up traditional Asturian cuisine that is fully respectful of both ingredients and flavours, in so doing offering a sincere insight into this region, accompanied by highly delicate textures and a nod to fusion cooking. Don’t miss his braised “pitu de caleya” chicken dish with a mole sauce, which pays tribute to the many Spanish who emigrated to the Americas, especially Mexico, and who returned home after making their fortune there.