The Volvoreta restaurant presents a new edition of the Volvoreta Experience, featuring renowned chef Ricardo Sotres, who will pay tribute to traditional Asturian cuisine.

Until the end of January, diners can savor two iconic dishes: authentic Asturian fabada and hake from the Port of Llanes, accompanied by a silky sauce made from its bones. Awarded a Michelin star and two Repsol Suns, Ricardo Sotres brings the flavors and landscapes of his homeland to Volvoreta’s table.

This edition strengthens the Volvoreta Experience's commitment to offering a unique culinary proposal, where nationally and internationally renowned chefs become ambassadors of the world’s most authentic cuisines.

The protagonist of the new installment of the Volvoreta Experience will be Roberto Panizza, known for his mastery of Genoese cuisine.

Next Wednesday, July 26th at 2:00 PM Roberto Panizza will offer a sample of authentic Genoese cuisine. This event will allow attendees to explore a variety of flavors and techniques that characterize the gastronomy of this Italian region. Genoese cuisine, famous for its use of fresh and high-quality ingredients, will be the star with carefully selected dishes.

Chef Panizza will share his passion and knowledge, unveiling the secrets behind some of the most iconic dishes of Genoese cuisine.

Nikkei cuisine has taken center stage thanks to renowned chef Luis Arévalo thanks to the renowned chef Luis Arévalo, a leading figure in this type of cuisine.

This special occasion will celebrate the culinary fusion between Japanese and Peruvian gastronomy, where diners will have the opportunity to enjoy a variety of carefully crafted dishes that reflect the rich diversity of both cultures. From sushi with Peruvian influences to ceviches with Japanese touches, the experience will be unique and memorable.

Discover a cosmopolitan and global cuisine in which the ingredient, treated with the most traditional Japanese techniques, is the absolute protagonist.

Improvisation and creativity were the main ingredients at the 4th edition of the Volvoreta Experiences. Renowned entrepreneur and guest chef Nino Redruello (Fismuler), along with chef Pablo García (Restaurant Volvoreta) and executive chef Gorka Alonso (Eurostars Madrid Tower 5 * and Eurostars Suites Mirasierra 5 *) faced the complex challenge of improvising a surprise menu composed of three appetizers, one fish dish and one meat dish and, finally, a dessert.

The seasonal foods, bought that same morning in the market, were the key products used in the gastronomic meeting, which helped to spread the DNA of the Restaurant Volvoreta, characterized by the use of natural, ecological and proximity foodstuffs, along with innovative touches.

The 3rd edition of the Volvoreta Experiences took place on October 2017 with the bee pollen as the main protagonist. The assistants enjoyed an exquisite selection of dishes and discovered the numerous nutritional qualities of this fascinating product.

The team of chefs in charge of this edition was composed of prominent figures of the national scene: Jesús Almagro (Restaurant Jesús Almagro), Pablo García (Restaurante Volvoreta) and Gorka Alonso (Eurostars Suites Mirasierra 5*). They surprised with an original culinary proposal that presented a menu including three appetizers, three main courses and a dessert.

The first day of the Volvoreta Experiences opened on 16 de April 2015 with the participation of Italian cooks Giuseppe Lannotti (Krèisos Restaurant, 1 Michelin star) and Marcello Trentini (Magorabin Restaurant, 1 Michelin star) and chefs Carlos Tejedor (Oilmotion), Miguel Ángel Lasheras (Eurostars Madrid Tower) and Pablo García (Volvoreta Restaurant).

Working together they presented a four-course menu with dessert featuring the Alba truffle from Piedmont in Italy as the central protagonist, thus inaugurating the month of truffles at the Volvoreta.

On September 18 2016, the second edition of Volvoreta Experiences took place. The gastronomic event featured chef Pepe Solla, sommelier Cristina Alcalá, Eurostars Madrid Tower executive chef Miguel Ángel Lasheras and Volvoreta Restaurant gastronomic chef, Pablo García.

Working together they presented an eight-course menu featuring natural Galicia Calidade produce and wines from the Ribeiro, the oldest denomination of origin in Galicia.

On this occasion dishes included spider crab and kimchi Bao Bun, suckling pig with chestnut and Tostado de Costeira wine puree and naturally prepared oysters were included in the seasonal Volvoreta Restaurant menu.