Casa Fermin
Oviedo
As Featured In...
From Food & Wine, May 2004
“We started our meal with an order of creamy croquettes made with Cabrales. Then we sampled slices of octopus on top of crispy potato rounds and a moist fillet of hake cooked in cider sauce....” MORE>>
lastArticle = 5/2004 and lastAward =
