




The rush of the Sella River hits you before the bus engine cuts out. High limestone peaks hem in a compact grid where waiters pour natural cider from shoulder height, splashing glasses with brisk confidence. Cangas served as the eighth-century seat of the Asturian kingdom, though today it runs on smoky Gamoneu cheese, thick mountain stews, and boots laced for the high crags.
Last updated 26 Aug 2026
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Life here is structured around the mountains and the table. Mornings belong to boots and rain shells, afternoons to slow lunches of fabada and roasted kid goat, and evenings to sidra on Calle San Pelayo. It is an unpretentious town built for walkers, hearty eaters, and anyone who prefers cool green valleys to scorched southern plazas.
Start under the Roman Bridge before catching the early morning shuttle to the high glacial Lakes of Covadonga. Return to town for a late, cider-fuelled lunch of cachopo, browse the cheese shops along Avenida de Covadonga, and wind down on a quiet bench by the Sella River. Select 1 Day above to see it.
Dedicate your second day to the dramatic limestone chasm of the Desfiladero de los Beyos. Stop in tiny riverside hamlets for rustic mountain fare, then return to Cangas to sample dark Gamonéu cheese paired with local sourdough at an old tavern off the main plaza. Choose 2 Days to expand the plan.
With three days, head downriver to the coast at Ribadesella for line-caught hake and Atlantic air, or hike the dramatic cliff path of the Cares Gorge near Poncebos. You will have time to linger over coffee without fretting about bus schedules or mountain mist.
Track down raw-milk Queso Gamonéu del Puerto and blue Cabrales cured in limestone caves, sold directly by mongers around Plaza del Mercado.
Learn the proper sideways stance at local sidrerías on Calle San Pelayo, where tart Asturian cider is poured from overhead into thin tumblers.
Tackle the high limestone paths around Lakes Enol and Ercina, or follow the Cares Gorge trail carved directly into the sheer canyon wall.
Visit the neo-Romanesque basilica and holy cave sanctuary at Covadonga, the eighth-century cradle of Christian resistance against Moorish rule.
Arrive early on Sunday morning for the traditional weekly market, loaded with cured chorizo, dried mountain beans, butter, and hazelnut loaves.
Order a clay dish of fabada asturiana, slow-simmered with white faba beans, blood sausage, pancetta, and local smoked paprika.
Paddle a rented canoe down the clear Sella River toward Ribadesella, a tranquil drift punctuated by small rapids and forested gravel bars.
Cross the fourteenth-century humpbacked bridge over the Sella, where the replica Victory Cross hangs suspended above the rushing mountain water.
Book ahead for Cueva del Buxu, just outside town, to examine Solutrean horse and deer engravings sketched into the dark rock faces.
Drive the steep switchbacks of the Beyos Gorge, an astonishing fissure cut by the Sella through vertical walls of pale mountain stone.
Sample carbayones and frixuelos fried thin like crepes, dusted with sugar and best eaten warm with strong coffee before morning departures.
Ride twenty minutes north to Ribadesella for grilled turbot, salty Atlantic breezes, and Paleolithic paintings inside Tito Bustillo cave.