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Avilés
Overview
Avilés (Asturian and Spanish: [aβiˈles] ) is a town in Asturias, Spain. Avilés is, along with Oviedo and Gijón, one of the main cities in the Principality of Asturias. The town occupies the flattest land in the municipality, partially in a land that belonged to the sea, surrounded by small promontories, all of them having an altitude of less than 140 metres. Situated in the Avilés estuary, in the Northern Central area of the Asturian coast, west of Peñas Cape, is its national seaport. Avilés is mainly an industrial city. It is close to popular beaches like Salinas. It also has important churches like St. Thomas of Canterbury. Avilés has also cultural spaces such as the Palacio Valdés Theatre (in Spanish: Teatro Palacio Valdés) or the Oscar Niemeyer International Cultural Centre (in Spanish: Centro Cultural Internacional Oscar Niemeyer).
Facts
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Source
WBP almanac
External sources
Media
From Wikipedia1,829 words
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Industrial heritage as design inspiration
Avilés’ ship‑building legacy has quietly shaped a contemporary design scene that many visitors overlook. Former shipyards have been repurposed into sleek co‑working spaces, where exposed steel ribs and reclaimed timber echo the town’s maritime past. Local designers often host pop‑up exhibitions in these venues, showcasing ceramics and textiles that echo the rhythmic patterns of the estuary tides. A walk along the waterfront at twilight reveals how industrial silhouettes are interwoven with modern lighting installations, offering a nuanced perspective on how a working‑class city can reinvent its aesthetic without erasing its origins.
A culinary detour beyond the seaport
While Avilés’ port supplies fresh catch, the real culinary story unfolds the few blocks inland, where family‑run taverns serve dishes rooted in Asturian agrarian tradition. Seek out the modest eateries that specialise in fabada, but ask for the version baked in a traditional clay oven—its smoky depth differs markedly from the restaurant‑grade versions. Pair it with locally produced cider, still fermenting in oak barrels beside the city’s historic warehouses. This juxtaposition of sea‑derived ingredients and mountain‑inspired cooking offers a richer taste of the region’s dual geography.