Asturian cuisine conquers Jerez at Casa Fundador

The third dinner of Fundador & Friends 2025, led by Luis Alberto Martínez, chef of Casa Fermín (Oviedo), gathered 50 diners on the terrace of the oldest winery in Jerez.

Madrid, September 5, 2025

The terrace of Casa Fundador experienced a summer night marked by emotion, flavor, and good atmosphere on August 28, at the third event of the Fundador & Friends 2025 series. A very special gastronomic evening that had as a guest the chef Luis Alberto Martínez, soul of the centenary restaurant Casa Fermín in Oviedo.The evening began with a guided tour of the winery, a journey that allowed attendees to delve into the history of the house, before sitting down to a dinner that combined Asturian tradition with the best wines, brandies, and cocktails from Fundador.During the service, Luis Alberto himself presented his dishes and shared anecdotes with the diners, while Alberto Pizarro, Brand Ambassador of the brand, detailed the pairings designed to enhance each bite.The menu started with Cantabrian anchovies with Afuega’l Pitu cheese, accompanied by Fundador Índigo, and continued with an elegant smoked salmon with yogurt, vanilla oil, and sprouts, paired with Harveys Fino Premium. The Abrebocas cocktail (made with Fundador Triple Madera and Harveys Palo Cortado) introduced one of the most applauded dishes of the night: cockles with green garlic, citrus, and apple foam, which surprised with their freshness and delicacy.The Cudillero hake with emulsion of its juice and tomato pisto, already an emblem of Casa Fermín, once again conquered everyone with its technique and flavor. A dish that Meryl Streep personally praised when she tried it in Oviedo, accompanied by Antonio Banderas on her trip to the capital of the Principality of Asturias to collect the Princess of Asturias Arts Award.The most forceful and applauded moment of the night came with the Asturian fabada with its compango, paired with Fundador Supremo 15, a combination that paid tribute to the traditional recipe book with soul and depth. The dessert —mille-feuille of yogurt, white chocolate and raspberry ice cream with Fermín casadielles— closed the menu accompanied by Fundador Supremo 18, in a sweet and elegant finale.The dinner, which was fully booked, took place on the terrace of Casa Fundador and was enlivened with live music, turning the evening into a complete experience where gastronomy, wine and good atmosphere merged in harmony.With this new success, Fundador & Friends 2025 confirms the public’s interest in a cycle that will close on October 17 with Leon Griffioen, from the Cadiz Código de Barra, distinguished with a Michelin star. The dinner scheduled with the Cadiz David Méndez (Berdó, El Puerto de Santa María) for September 26 has been canceled due to incompatibility with the chef’s schedule.