Designed to serve those who enjoy the flavours of honest and committed haute cuisine, Isaac Loya’s restaurant is now the third generation in a renowned legacy of restaurateurs. It is characterized by the naturalness and authenticity of its concepts.
The Real Balneario de Salinas Restaurant began its journey in 1991 lead by Miguel Loya; The second and third generation contributed their expansive experience, professionalism and hard work to produce dishes that have always been carefully considered for the enjoyment of its patrons.
With its ideal setting on the seafront, the Real Balneario enthralls its guests with stunningly beautiful views and the best dining experiences. The restaurant is situated on Salinas beach and sits on an old chalet that was part of the Thalassotherapy Spa facilities inaugurated by King Alfonso XIII in 1916.
In recognition of its sustained efforts, the restaurant has been honoured with a number of prestigious awards including a Michelin star, two Repsol suns, and a Spanish National Gastronomy Prize. It is also a member of several associations including, Euro-Toques and Fomento de la Cocina Asturiana (Advocacy of Asturian Cuisine).
The Real Balneario offers its guests the best Asturian cuisine by carefully selecting the best local ingredients and combining avant-guarde and tradition styles. The gastronomy is kept vibrant by the unique and ever-changing scenery influenced by the Cantabrian Sea.
The restaurant can be found on the promenade of the beautiful seaside town of Salinas, the idyllic sea views provided the perfect location for the restaurant to lay anchor.
The restaurant’s long and varied journey began when it first opened its doors in the 1950’s. It underwent several transformations and renovations, although it was not until the 1990’s that the definitive project began that made the Real Balneario de Salinas what it is today.
Today, its different rooms are carefully designed for the maximum comfort of its guests. Its modern brushstrokes coexist with the classic and conservative style which lies at the heart of its decoration. Its elegance and attention to detail take centre stage.
The passage of time and careful predilection for the property have transformed the restaurant into a veritable art gallery where each detail tells a story of its own.
Its large windows open the restaurant out onto an awe-inspiring landscape where sky, sea and sand, under the influence of the changing tides, accompany the delights served at the table. Everything combines to provide a truly delightful and cosmopolitan atmosphere.
Stemming from a deep sense of vocation and love for cuisine, Isaac has built a career as a restaurateur forever faithful to his founding principles. A career built on the enthusiasm from his beginnings in the dining room and then fortified by the effort and versatility demanded by the kitchen staff and management.
Having been a vital member of the restaurant for the past 17 years, he has always brought and continues to bring a wealth of innovative and original ideas through constant hard work and a heritage of gastronomic culture.
With a wealth of experiences attained both in the kitchen and at the dining table, he continues to build on the foundations of his career and expand his knowledge. He has always stood out for his dedication and desire to unlock the secrets of new dining experiences, always with a great respect for tradition.
The mark of any great restaurateur is seen in his creations. In the case of Isaac Loya he sets himself apart in both his classic dishes as well as his original and invigorating twists. His refreshing and welcoming touches never overpower distinguishable flavors.
He is always aware of the legacy he continues; being nonconformist and pursuing excellence have allowed him to maintain a well-earned reputation and evolve towards new levels of quality and refinement in the competitive landscape of Asturian cuisine..
A cooking style that prioritises genuine, original and versatile flavours without abandoning the principles. A place where excellence shines through in each new concept.
Envisioned to offer unique sensations in harmony with the produce offered by the bountiful and prolific local environment, the restaurant’s suggestive concepts translate into dishes rich in nuances, where the land and sea take turns in sharing the spotlight.
The elaborate and carefully-prepared menu is updated seasonally and offers its guests memorable experiences founded in nature, the season and, of course, the care and attention of the dish and its preparation.
The Real Balneario de Salinas allows you to treat yourself to our flavours which even the most discerning palates will enjoy. The menu is both carefully designed and enticing. In order to stay relevant it is updated at least 3 times a year. The set menu is constantly developing with a variety of dishes according to season and local produce available.
“5 Jotas” Iberian ham with Spanish “cristal” bread and tomato
Iberian ham croquettes
Asturian Callos stew with chips
Asturian Fabada stew with compango (meat trimmings)
Montadito of mushrooms, foie and egg yolk
Ask for our spoon stews
Carril clams to low temperature
Cantabrian lobster flambéed with its juice
Roasted Loire Beetroot, Beet Soil and Vegetable Juice
Hake Cocochas in three versions
Sea bass in citrus tartar and spicy sauce
Fresh Pasta with Seasonal Mushrooms
Cantabrian lobster in salad
Cockles and Tupinambo
Bluefin tuna belly tartar
Percebes, clams, shrimps, spider crab, lobster, lobster…the
best products of our seas by catch
New fish concepts.
Grilled grouper in its juice
Sea bass tenderloin braised in the oven with menier and minitomatoes
Fried red mullet with roasted red pepper
Natural Viceroy with his own cauldron
Hake loin double cooked in green sauce with tomato and cockles
Grilled Viceroy with vegetables
Classic Fish Dishes from Real Balneario
Sea bass with Champagne “Félix Loya”.
Red mullet with its brothy rice
Low-temperature coated hake
Sand angles to pil-pil
Meat and Game.
Asturian beef tenderloin in its own juice
Red veal tenderloin “Carbonized”.
Grilled Old Cow with its garrison 2 Pax min.
60.00 € (kg.)
Grilled pigeon with rice
Tocinillo (Pudding made with egg) with whipped milk
Cooked rice pudding
Asturian cheese tasting
Chocolate crispy, passion fruit mayonnaise, raspberry sponge and coconut ice cream 9,00 €.
Vanilla Torrija with coffee ice cream 9,00 €.
Chocolate soufflé with carrot ice cream (10 minutes of preparation) € 11.00
Raspberry millefeuilles with strawberry ice cream from the forest 9,00 €.
Spongy beetroot, mandarin sorbet, px gelatine, Maldon and Dauro bubbles 9,00 €.
Creamy Tocinillo with cream and Sichuan pepper € 7.00
Sweet Wines (by the glass).
Icewein. Austria 9% € 12,00
Icewein. Canáda 10% € 20,00
Canada 10% 30,00 €
Muscatel. Alicante 14,5% € 5,00
Müller Catoir Rieslaner.
Auslese. Germany. 7,5% 12,00 €
Müller Catoir Rieslaner
Beerenauslese. Germany. 7,5% 20,00 €
Chivite 125 Anniversary Collection.
Muscatel. Navarra. 13,50% 10,00 €
Muscatel. France. 15,50% 5,00 €
Pedro Ximénez. Domecq. 17% 20,00 €
Pedro Ximénez. 15% 7,00 €
San Emilio Lustau.
Pedro Ximénez. Lustau. 17% 5,00 €
Pedro Ximénez. 17% 5,00 €
Etim Vendimia Sobremadura
Garnacha and Cariñena. 15% 5,00 €
Müller Catoir Rieslaner
Trockenbeerenauslese Germany 6% 35,00 €
Gramona Vi de Gel
100% Gewürztraminer. 6,00 €
Taylors Tawny 20 Years old
Oporto 20% 12,00 €
Oporto. 20% 5,00 €
Oporto. 20% 25,00 €
10% VAT not included
Working alongside Isaac is his mother, Eva del Río who was a pioneer 25 years ago. Her careful attention to detail helped make this restaurant unique and what it is today.
A diverse 16-person team provides quality service to our diners, ensuring their experience at Balneario is an unforgettable one. Their hard work in the kitchen, dining room and restaurant maintenance are vital for its success.
Avenida de Juan Sitges, 3
33405 Salinas (Castrillón) Asturias
(+0034) 985 51 86 13
You can contact the Balneario by phone or email.
Thank you very much.
For reservations of more than 10 people, please contact us.
For reservations with short notice, please call us by phone.