12-70 Malta y Fuego
Asturias
At a glance
12-70 Malta y Fuego is a contemporary restaurant and beer tavern on Avenida de Galicia in Oviedo, Asturias. Its cooking combines modern techniques with the character of live fire, slow cooking and lightly smoked flavours. The style moves beyond a conventional burger restaurant, bringing together quality beef, premium burgers, ribs, sharing plates, seasonal recipes and house-made desserts.
The kitchen places particular emphasis on carefully selected ingredients and cooking from scratch. Burgers are prepared with Angus beef, while the meat selection also includes slow-cooked cuts finished over high heat. Ribs, beef dishes and other fire-led plates provide the main focus for diners looking for a substantial meal. Homemade nachos and local cheese boards offer options for sharing, with sauces and marinades that can include the venue's own beer.
Beer is central to the experience. The restaurant produces its own craft beer and uses it in selected recipes, creating a clear link between the drinks list and the kitchen. The result is a menu with a robust, savoury profile, balanced by changing seasonal preparations and handmade desserts.
The interior has a British-industrial feel, with a warm and carefully considered atmosphere. Its mining-inspired character, dark culinary focus and emphasis on beer give the venue a distinct identity without making it formal. The setting works for a relaxed lunch, an evening meal, a beer-focused visit or a table built around shared plates.
12-70 Malta y Fuego also suits company meals, celebrations and group dinners. The menu's combination of burgers, meat cooked over time, sharing food and craft beer makes it adaptable to different types of gathering. It is a suitable choice for diners seeking a casual restaurant with a strong cooking style, as well as for those interested in seeing how a brewery-led concept can shape a wider menu.
The venue is located at Av. de Galicia, 18, within Oviedo. Its character comes from the meeting of fire, beer and contemporary tavern cooking, with a focus on direct flavours, carefully handled meat and an informal setting.
