The best barbecue in Spain with Asturian Veal 2026

The gastronomic event, created to highlight the most productive native breed in the Asturian council, will bring together 800 people for a popular meal and will unveil a brand-new hamburger.

The third edition of the Brasas del Narcea Festival is now underway. This was revealed on the afternoon of Tuesday, May 26, at the national presentation of the event, held at the prestigious Urrechu restaurant in Pozuelo de Alarcón (Madrid). The event was attended by festival collaborators, gastronomy experts, and media representatives from across Spain. The presentation, led by two key figures behind the festival—Nacho Sandoval, the event's promoter, and Íñigo Urrechu, the host chef and a leading figure in Spanish cuisine—announced that the semifinals of the 3rd Best Grill in Spain Competition featuring Asturian Beef are already in progress. The winner will be decided live on June 20 at Prao del Molín.

The mayor of Cangas del Narcea, José Luis Fontaniella, recalled that this event was created to “promote gastronomy, highlighting the important livestock activity in the municipality, where more than 500 farms raise Asturiana de los Valles cattle, producing some of the highest quality beef in Europe, renowned for its tenderness, juiciness, and high nutritional value.” Elena Cebada, Manager of the Protected Geographical Indication (PGI) Asturian Veal, reiterated the professionalism of the livestock sector and the excellence of the product featured at the festival.

The Best Barbecue in Spain with Asturian Veal will be announced at the grand final, which will take place on June 20th at Prao del Molín. The finalists will be prepared live before a panel of technical and tasting judges. The final verdict will take into account technical execution, presentation (plating), handling of the embers, carving, flavor, quality, cooking point, internal temperature of the product, and side dishes, among other parameters.

The technical direction of the competition will be handled by Chef and director of Gastronome 360, Juan Pozuelo. In addition, six prestigious chefs will form part of the jury that will taste the grilled dishes, including Iñigo Urrechu, Sergio Fernández, and Pepe Ron.

“The Brasas del Narcea Festival is succeeding in positioning Cangas del Narcea as a leading gastronomic destination in Spain. It celebrates the quality of exceptional beef, the professionalism of the farmers, the mastery of the chefs, and, of course, the variety of excellent products produced in our region, such as chosco (a type of sausage), wine, bread, cheeses, and honey. It is a tribute to our roots, our people, and the rural world,” highlighted the mayor of Cangas.

Another highlight of this festival is the popular barbecue, prepared by the Cangas del Narcea Local Hospitality Association. Eight hundred diners will be seated at the table to enjoy a menu featuring Asturian beef, Tineo PGI chosco (a type of sausage), Cangas DO wine, honey and bread from Cangas, as well as Asturian cheeses and yogurts.

“If there is one attraction that can be enjoyed 365 days a year in Cangas del Narcea, it is our gastronomy. From the very beginning, we have supported this event because we believe it is an ideal showcase for continued growth,” stated the president of the Local Hospitality Association, José Manuel García. In this vein, on Sunday, attendees can sample the ‘Burger Brasas Fest,’ a creation by Cangas restaurateurs specifically for this event, which pairs perfectly with the gastronomic products featured at the festival.

The Brasas del Narcea Festival will kick off on June 19th with the opening of the Cangas del Narcea and Sabor a Málaga agri-food market, with whom the festival partnered last year. The official opening will feature a spit-roasted beef demonstration by master grill master David Montes. The grand opening, on Saturday, June 20th, will be a magical night with a drone show that will fill the Cangas sky with light and color.

“Without a doubt, this will be a landmark edition. All of this would be impossible without the collaboration of producers, restaurateurs, chefs… who have made this festival grow year after year and become an unmissable event for food lovers,” concluded Alba García, Councilor for Festivals.