What were your favorite foods growing up?
As a child he liked fabada, a typical Asturian stew of chickpeas and meats. As an adult, he loves baby lamb, also typical of the area.

What do you think of your career in food?
The restaurant business is like my yoga, very relaxing.

How would you describe your cuisine?
Typical tapas bar. The most popular tapas are fried calamari, cooked meat(solomillo), great chorizo and jamon, tortilla Espanola.

What is your favorite secret ingredient?
Spanish oil. I put it on everything!

What is the one rule or value you try to instill in all of your staff?
I teach them to use the best ingredients, especially really good oil. That's the most important. Working with people in a little city, it is very personal, and you know your customers, face to face.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Mediterranean cooking is the best because it is good salads and lean meats and fish so you will never get fat.

What are your worst restaurant disasters?
When a customer sends something back. Sometimes there is no reason but they still do it and then it is hard to know how to respond and it is upsetting.

What is your least favorite food?
Cheese. I never eat cheese. It is very strange for a Spanish person and my parents both love it. I can't stand the smell of Cabrales.

What is your beverage of choice?
Red wine. I love Roda Uno. It is the best value for the price in Spain and maybe the world. It is 100% Tempranillo.

What are some recent dining and culinary trends you have been observing?
The people here are eating more cachopo, it is young beef stuffed with vidiago cheese and jamon, breaded lightly and fried. Asturian people love this dish.

When you are not eating at your own restaurant, where are you eating?
At home I eat calamari and salad and fabada. Paella, tortilla, spaghetti.

Which foreign country inspires your style most?
Outside Spain, I like Brazillian churrasco with all the different kinds of meat.

What was the most spectacular meal you have ever had?
Arroz con calamares en su tinta (calamari in its own ink) in my house with my mother and the woman who cooked for my parents.