The 17th-century Revillagigedo Palace is the most impressive building in Gijon,
a mix of neo-Baroque and neo-Renaissance styles
Detail of the fountain at the base of the monument to Don Pelayo, which stands in front of the Revillagigedo Palace
The 12th-century Church of San Juan Bautista
Architectural detail of the Revillagigedo Palace
Market Day in Cimadevilla
Local Asturian cheese
Fresh local sausages
Vacuum packed and ready to be tucked into our luggage to take home
Fresh squeezed orange juice for just one euro
An old Roman archways leading from the arcaded Plaza Mayor with the city hall
The old city hall
The 15th-century Igreja de São Pedro
The Roman Baths — Termas Romans de Campo Valdes — were built at the end of the first century AD and are considered the largest and most important Roman ruins in Spain. Portions of the baths sit under the park outside Igreja de São Pedro, which overlooks beautiful San Lorenzo beach.
A bronze statue of Ocatvia Augustus, who built the Roman Baths in the 1st century
The San Lorenzo Beach
The picturesque San Lorenzo Beach waterfront
A father, son and little puppy take a stroll along the San Lorenzo waterfront promenade
A bathing grotto with the Royal Astur Yacht Club in the background, the oldest and most important yacht club in Asturias, established in 1911 by King Alfonso XIII of Spain
A series of well worn stone steps lead down into the swimming grotto,
the perfect spot for a cool dip in the chilly Bay of Biscay
The Parque La Atalaya with views over the town's port and coastline, with the enormous sculpture Eduardo Chillida's 'Eulogy to the Horizon'
Eduardo Chillida's 'Eulogy to the Horizon'
A small park with aromatic flowering shrubs surround the Parque La Atalaya
View over the ocean from the park
Gijón Tortilla de Patatas
6 whole eggs
4 large potatoes, peeled and finely sliced
1 Spanish onion, finely chopped
1 small green pepper, finely chopped
1 1/4 cups of olive oil
Salt and pepper, to taste
Heat the olive oil in a heavy bottomed non stick frying pan. Fry the potatoes gently for about 10 minutes until they begin to soften. Add the chopped onion and green pepper and cook for a further four minutes. Using a large sieve, strain the potatoes. Mix the eggs in a clean bowl and add the potatoes. Season to taste. Then heat a spoonful of the olive oil in a frying pan and add the egg mixture. Stir with a wooden spoon and cook until golden brown on the bottom. Place a large saucepan lid over the mixture and carefully turn the tortilla over. Return to the frying pan and cook slowly until the tortilla is firm in the middle. Slide the tortilla on to a large plate. Leave the tortilla to rest for 10 minutes before serving as a tapas, by slicing into small bite size squares.