Mirta Rodríguez

Chef at El Torneiro (Villayón, Asturias)

Mirta has dedicated her life to perfecting traditional Asturian flavours, making her restaurant a benchmark for western Asturian cuisine.

Since she was a child, Mirta has always had a special interest in cooking, learning the secrets of family recipes handed down from generation to generation. Her love for local ingredients and her ability to translate them into dishes that do not hide them are the hallmarks of El Torneiro's identity, are the hallmarks of El Torneiro, the restaurant he has been running for 18 years.

In addition to her talent in the kitchen, Mirta is a businesswoman committed to sustainability and supporting local producers. Among her most outstanding dishes are Rabiza's pote Asturiano, stuffed cabbage, Asturian stew, local game meats, sausages made by local chacineros and the cured meat of her livestock, the Asturian mountain ox.

Mirta works day in and day out to improve the Asturian cuisine of the West, creating products that, if necessary, have to wait 9 years (as in the case of the ox), and working to defend the potential of her area.