Nastura

In Oviedo, the first thing to notice is the scale: Nastura is described as a large, modern restaurant inspired by the former Vasco train station, with clean contemporary lines, open kitchens and a lively, social atmosphere that blends casual bar energy with sit-down dining. That sense of size and movement is central to how the place should be read. It works for a first visit if the brief is modern Asturian and Mediterranean fusion rather than a quiet, highly formal meal, especially when the aim is to eat well in a room that feels active and current.

The useful way to think about it is as a polished, contemporary all-rounder. The picture is of a lively, modern and elegant room with a menu that brings Asturian references together with Mediterranean ideas, without making either side feel overly rigid. At about $30 per person, it can be a practical choice for diners who want a social meal built around recognisable local dishes and sharing plates. The value is not just in a single standout order, but in the way the format allows a table to move between familiar regional cooking and more playful, easygoing dishes.

Order around the Asturian core, then use the broader dishes for sharing

The strongest order here starts with the local side of the menu. Croquetas de jamón Casa Marcial, Nuestra tortilla de patata, Tortilla vaga de merluza, Callos a la asturiana, Arroz con pitu de caleya give the meal its Asturian anchor. These are the dishes that make the restaurant feel connected to its setting rather than simply modern in a generic way. From there, the broader side of the concept makes sense: Tacos de gamba en tempura, Hamburguesa Nastura, Pizza Mortadela IGP y pistacho can round out a table built for sharing, adding range without pulling the meal away from its regional base.

The venue’s little market element and open-kitchen setup point toward a restaurant that wants guests to see fresh product before it reaches the table. That visual layer matters in a large, contemporary dining room, because it gives the space a clearer food focus and keeps the experience from becoming only about design. First-timers should build the order around the dishes that best express that modern Asturian and Mediterranean fusion, then fill in with the other known signatures. The appeal is breadth: a little Asturias, a little Mediterranean influence, a little open-kitchen theatre, several dishes suited to the middle of the table.

This is not the place to choose if the goal is a silent room or a highly formal progression. The atmosphere is described as lively, modern, trendy and social, the restaurant is large enough for movement and energy to be part of the experience. That can be a benefit for a relaxed group meal, when conversation, shared plates and a more casual rhythm are part of the plan, but less useful for diners seeking a hushed, intimate setting. Expectations matter here: Nastura reads best when chosen for its scale and sociability, not despite them.

The room is a big part of the value, not just the backdrop

The Manzano Group connection is the main trust signal here: Nastura is presented as the group’s most modern and on-trend concept. That matters because the restaurant is trying to combine several moods at once, from contemporary design to casual energy to sit-down dining. The result is a clearer proposition than a generic large restaurant: regional references first, then Mediterranean fusion where it helps the table share. In that sense, the concept works as a bridge between a straightforward Asturian meal and a more cosmopolitan, group-friendly meal out.

The space also changes the decision. Nastura is described as an interesting architectural space with different atmospheres and a little market where guests can see fresh products that are later served. For diners comparing options in Oviedo, the draw is not only the food list but the total setting: a large, modern, social restaurant with open kitchens, contemporary lines and a menu priced around $30 per person. Choose it when the room, the pace and the range of the menu are part of what you want from the meal.