Our Restaurants
Influences
Peruvian Fusion Cuisine
We fuse Asturian gastronomy, which stands out for its appreciation and care for the product, with productive vegetable gardens and fish and seafood from the Cantabrian Sea.
In the Ronda 14 restaurant, chef Mario Céspedes applies slow and traditional Asturian cuisine with touches of fusion using ingredients such as aji amarillo and rocoto, creating unique dishes with personality.
Our cuisine is a fusion of diverse cultures, something that Mario Céspedes has adopted in his restaurant.
Ingredients such as ajis, potatoes and quinoa, and typical dishes such as ceviche, form part of his culinary proposal at Ronda 14, inspired by the variety of Peruvian geography.
Nikkei cuisine also plays an important role, with Céspedes fusing Japanese techniques and Asturian products to offer a refined and unique gastronomic experience.
“Our cuisine is based on three fundamental premises: always offering the best product, impeccable execution of technique and ingredients, and fusion as a meeting point for creative freedom”.
Ronda 14 Restaurants
Pozuelo
Come and visit us!
Years of Experience
Restaurants
Dishes
Positive Reviews
Experience Ronda 14