La Hoja, or La Fueya, opened its doors on the historic date of February 23rd, 1981, bringing to the capital a good representative of Asturian cuisine with tasty and succulent stews and worth noting for the quality of their meats, fish and seafood. They also pay special attention to game dishes and especially the farmyard chicken or pitu de caleya, as it is known in Asturias, which is the base for many of their recipes.

Both at the bar and in any of their two dining areas,  customers can enjoy dishes such as the Verdina beans with lobster or the white bean stew with clams, while sampling one of their over 100 wine references.

For those who would rather taste their exquisite gastronomy at home, the restaurant opened a delicatessen shop in which, aside from selling all sorts of preserves, cold cuts or Asturian jams, they also sell portions of à la carte recipes to go, such as their pitu in Pepitoria sauce, the squid in ink sauce or the oxtail.