Farragua

Farragua is a restaurant situated in the center of Gijón, Spain, founded by chef Ricardo Señorán from Plasencia, Extremadura. Its name, derived from an Extremeño term meaning 'untidy' or 'disheveled,' reflects the chef’s cultural roots and personal expression. Ricardo Señorán leverages extensive experience from top kitchens across Spain, including Peix & Brases, Marqués de Riscal, La Salgar, and Diverxo in Madrid. The restaurant is listed in the Michelin Guide with a Bib Gourmand distinction, emphasizing modern cuisine crafted with seasonal and market-fresh ingredients. Farragua presents several tasting menus, including Cinco Pasos (Five Steps), Ocho Pasos (Eight Steps), Asina (Seasonal Market), El Miajón (Offal and Delicacies), Mangurrino (Nuances and Contrasts), and Dejalamío (Extremadura-inspired). Each menu includes water, bread service, coffee, and wine, with an option for wine pairing. Farragua’s culinary approach highlights technical skill and creativity, delivering refined dishes featuring local produce and inventive combinations, all designed to share an intimate, high-quality gastronomic experience.