jairo lópez chef Cabo Vidío

The Chef

Jairo López studies Business in Gijon and after trying luck in the world of banking, in 2002 he decides to move to England to get trained and continue his family’s career as a Chef at Restaurant Cabo Vidio.

During his London period he works for major restaurants such as Bibendum, where he started his career. Then, together with Adam Byatt he works for the Thyme Restaurant, The Hospital Club and the Trinity Restaurant. He cotinues his training with Patricia Michelson at La Fromagerie and finally at El Faro, in London and as Hospitality Manager for David Chipperfield Architects.

In 2012 he returns to Spain and takes over Restaurant Cabo Vidío.


We change our menu quite often trying to get the best of daily fresh products. These are some of the dishes served in the last years what doesn’t guarantee daily availability.

Monkfish soup

Clams in Marinara sauce

Lobster and monkfish cocktail

Soft crab cake

Ham croquettes

Tuna in a light escabeche

Coppa Ibérica Joselito

Homemade foie terrine

Tomato salad with pickled sardine loins

Grilled octopus, potato and vinaigrette escalibada (smoky grilled vegetables) vinaigrette

Cantabric anchovies

Asturian bean stew

Beans with cod “cocochas”

Ox meat casserole

Lamb shoulder for two (slow-cooked for 24 hours)

Galician beef top sirloin for two

Hake loins with cider sauce for two

Trasacar cod loin confit, homemade ratatouille

Trasacar cod “cocochas” in green sauce

Squid in ink stew