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.

Chef Mario Céspedes

“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”.

firma Mario Céspedes

Ronda 14 Restaurants

Meet Our Chef

Mario Céspedes

Senior Chef

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Years of Experience

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Restaurants

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Dishes

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Positive Reviews

Experience Ronda 14

A tour of sensations

nuestros entrantes

We start with:

Our piqueos

A selection of starters to whet your appetite.

Gunkan de huevo trufado

We continue with:

Sushi

We continue with a spectacular variety of sushi.

postres Ronda 14

To end with:

Sweetness

Save room for one of our delicious desserts.

Reservations

Reserve a table