Eye up Oviedo

Northern Spain offers cultural gems, tasty morsels and history in spades, says Tim Bond

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Many Brits head to southern Spain for sun, sea and sangria, but take a trip to the cooler, greener north of the country and there's a fabulous foodie getaway to discover a world away from Mediterranean hotspots.

Handsome, historic Oviedo - capital of the Principality of Asturias and the commercial, administrative heart of the wider region - was last year's Spanish Capital of Gastronomy, which showcased the best of Asturian cuisine - rich meat, fresh seafood, creamy cheeses and refreshing cider.

WHAT TO EAT

FABADA ASTURIANA: probably the best-known dish from the region - a rich, tasty bean stew made with white beans, chorizo, morcilla (blood sausage) and pork. Most locals will just ask for a "fabada". Try it with a local cider.

POTE ASTURIANO: this hearty and rustic dish comprises collard greens, potatoes, and "compango" (a mix of chorizo, blood sausage, and bacon).

CACHOPO: this consists of two veal fillets stuffed with ham and cheese, then breaded and fried. It's served with chips and garnished with pepper and mushrooms. Variations use fish, pork or chicken.

SEAFOOD: Oviedo's proximity to the Cantabrian Sea means a rich haul of fresh fish. Pixín (monkfish) a la sidra (cider) and pastel de cabracho (scorpionfish pie) are popular too. NB: scorpionfish are unlikely to win a marine beauty contest any time soon.

PASTEL DE CABRACHO: this scorpionfish pate/pudding is renowned in the region, traditionally served with crispy bread and mayo. A perfect appetiser with a glass of cider.