What to see in Oviedo

Oviedo highlights

The places you can’t miss. In the app we sort them by day and close to each other.

1. Cathedral of San Salvador

   The Cámara Santa and pre-Romanesque reliquaries.

2. San Julián de los Prados

   Pre-Romanesque wall paintings.

3. Plaza del Fontán

   A market and local Oviedo atmosphere.

4. Monte Naranco

   Santa María del Naranco and San Miguel de Lillo.

Day trips from Oviedo

We take you straight to the best-rated tour on GetYourGuide, with its reviews and dates.

• Pre-Romanesque
• Covadonga and its lakes ★ 4.7 (963 reviews)

Some links are affiliate links: if you book through them, Bagintravel may earn a commission at no extra cost to you.

Book ahead

Tickets that sell out or have long queues, and closing days.

• Opening hours San Julián de los Prados

  Open every day; free for the last two hours.

Typical food of Oviedo

The dish you have to try there and how to make it at home, to whet your appetite before the trip (or to go back to Oviedo from your kitchen).

Fabada asturiana

Asturias’s most famous dish: fabes beans slow-cooked with the compango (chorizo, morcilla and lacón), a winter stew served in any traditional eatery in Oviedo.

• Serves 4
• 3 h

Ingredients

• 500 g Asturian fabes beans
• 2 Asturian chorizos
• 2 Asturian morcillas
• 200 g lacón (cured pork shoulder) or pork belly
• A few saffron threads
• Salt

How to make it at home

1. Soak the beans in cold water the night before; soak the lacón too if it’s salty.
2. Put the beans in a pot with the compango and cover with cold water to two fingers above.
3. Bring to the boil, skim off the foam and simmer very gently for 2½ hours, without stirring.
4. Every time it boils, “scare” it with a splash of cold water so the skins don’t split.
5. Add the saffron, adjust the salt and leave to rest before serving with the compango cut into pieces.

The trick: Shake the pot by the handles instead of stirring with a spoon: that way the beans don’t break.

Frequently asked questions about Oviedo