The Orient is an area of peculiar dishes and of great rooting, differentiated enough from the rest of the region. Among the most typical we can find the "emberzaos" or "probes" (sausage made of pork blood, maize flour, wrapped in cabbage sheets and stewed) or the "boronchos" (maize flour or "boroña", sausage and bacon) and "tortos" (maize flour cakes with water and then fried) that are served in meals accompanied with eggs and sausage and in breakfast to wet in milk. Another peculiar dish is "Fabada with Pantruque" Llanes characteristic. The "pantrueque" is a kind of bun elaborated with egg and maize flour. The hunting meat, the pork, and "pitu caleya" (wild hen) are served in the whole zone. But fishes emphasis much more, from the "xaragu"(seabream) and other rock varieties as "lubina", "pixin", hake, turbot, tuna, trout, salmon or conger eel. All of them prepared in "chapa", cauldrons or to the cider.

And especially the cantabric shellfish, the incomparable spider crab, ñocla (sea ox), "bugre" o "llocántaru" (lobster), "andarica"(small spider crab), trifle and barnacle. There are also plenty of delicious asturian traditional desserts with are common to the occidental and centre part of the region (rice with milk, "casadielles" etc …) but besides here reigns the hazelnut, with multiple variations and creation, as well as the chestnut. And if there is a cheese spot emphasised in Asturias, this is the Oriental region, were you can find the most popular and tasty. They distinguish the one of "Beyos" (elaborated in Ponga an Amieva with goat, sheep and cow milk), "Monje" (soft, slightly salted and buttery insipidity), "Peñamellera" (matured, tender elaborated with three milks as the one of "Beyos", "Porrúa" (of felling ripeness, soft and creamy), "Pria" (smoked and semihard), "Vidiago" (soft and creamy, elastic and brick shaped), "Gamonedo" (Veined, dried, smoked, intense aroma, piquant, of great value and elaborated with three milks), and the most popular "Cabrales" (of strong and piquant flavour, buttery to the palate). To all these traditional we must add other craftsmen" cheeses like "Chivita Peña Tu" or "Canal de Ciercos"