Black Rice with Fresh Squid and Alioli
Jaime Uz


Jaime Uz

The passion for cooking arose in Jaime Uz (Oviedo, 1976) at a young age, when as a child he played among the stoves and the family cafeteria room, Nevada, located in Oviedo. Then he still didn’t know his own level of demand and the enthusiasm which a life between stews would end up giving him. After training at the School of Hospitality of Oviedo and Luis Irízar, he then started the flight to higher culinary destinations, first with Martín Berasategui and then with Zuberoa. After his tour of the Basque lands and after a failed attempt in Oviedo, he opened Arbidel in Ribadesella. In just five years it already had a Michelin star, thus becoming the most accessible restaurant in the country with this distinction.

Codfish Stew and Soft Shell Crab



“The revolution of traditional flavours” is one of the phrases which best defines the kitchen of Jaime Uz, which does away with artifices and garishness to simply provide flavour. His dishes are created from the traditional cookbook and dive into traditional flavours. Lena Gastronomic Cider Mill reflects its informal and casual personality and incorporates such conventional dishes as chicken with garlic or tripe, its particular touch.

The chef’s culinary background is at the service of the most classic recipes and the product with capital letters to surprise customers, with quality as the main aim.

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