JUAN RIVERO

Avilés cuisine of yesterday and today. In its origins, it was a posthouse that prepared stews. María la Tata, a woman of great humanity and sympathy, fed the cattle traders and farmers who came to the cattle market for 60 years.

In 1985, Casa Tataguyo was taken over by Juan Rivero Santamaría, its current owner, who renovated the premises while preserving the essence of its early days.

Located in Carbayedo Square, Avilés, the history of Casa Tataguyo dates back to 1845, when it existed as a popular inn and eating house under the name of Casa Campanal.

The restaurant is part of the history of Avilés, not only because of the families that ran it but also because of its customers and the countless anecdotes related to the special atmosphere that surrounds the restaurant, which radiates feelings of affection and friendship.

Casa Tataguyo's cuisine is varied, plural and surprising. Above all, they excel thanks to their magnificent ingredients, especially the fish and seafood, selected from the ports of Avilés and Cudillero.

Casa Tataguyo preserves major elements of traditional cuisine, such as its well-known tripe, stew and casseroles, among which the homemade longaniza sausage with potatoes, as traditional as it is popular, and its caramelised millefeuille, are particularly appreciated.