When I first wandered into a sidrería in Oviedo, I noticed locals huddled around old wooden tables, swapping stories and clinking glasses of sidra. Pouring and drinking cider in Asturias isn’t just a tradition—it’s an experience that pulls people together and really captures the spirit of northern Spain.
I got swept up in the ritual right away. In Asturias, enjoying sidra means following a quirky, time-honored routine that’s so much more than just sipping a drink.
If you’re new in Oviedo, you’ll spot the unusual way cider gets poured—someone lifts the bottle high above their head and lets the sidra splash into the glass below. It’s designed to wake up the flavors and give Asturian sidra that light fizz. Bartenders and even some regulars make it look effortless, but honestly, it takes some skill.
Image Source: Tripadvisor
This tradition isn’t just a fun spectacle. It ties you to centuries-old customs that shape local life and hospitality in Asturias.
If you want a real taste of Spain, you’ve got to come to Oviedo and try sidra the way locals do. I’ll show you how to pour, drink, and enjoy your cider so you can blend in and make your trip to this corner of Spain unforgettable.
Discovering Sidra Culture in Oviedo
Sidra isn’t just a drink here—it’s woven into Asturian hospitality and daily routines. Every sidrería I walked into had its own vibe, traditions, and a crowd of loyal regulars.
A Brief History of Asturian Cider Houses
Asturias has been making cider for centuries. Records go back to the Middle Ages. As I wandered Oviedo’s narrow cobblestone streets, I spotted old sidrerías tucked away, their facades showing their age.
Many of these places have stayed in the same families for generations.
Back in the day, cider houses were simple hangouts for locals after work. Farmers and workers would show up for a glass and a chat.
Over time, sidrerías became community hubs, hosting parties and even political debates.
Tradition gives these places their charm. Pouring cider el escanciado—that dramatic high pour—has always been a local show of skill. This ritual, once an everyday thing in rural Asturias, still happens in Oviedo’s bars and restaurants.
Sidra’s Importance in Asturian Life
What really stands out to me is just how central sidra is to Asturian culture. It’s always on the table—holidays, family dinners, or just a get-together with friends.
Sidra here isn’t just about the taste. It’s about sharing, connecting, and celebrating.
That wild pouring style isn’t just for looks. It gives the drink a mild fizz and brings out its apple aroma.
Locals believe you should drink sidra fresh and in one gulp for the best flavor. Cider houses usually offer classic pairings like queso Cabrales and chorizo, which make the whole thing even more social.
Sidra is such a big deal that Asturias throws cider festivals all year long. I’ve seen entire streets in Oviedo burst into life with music, dancing, and endless cider.
Oviedo’s Signature Sidrerías: A Local Tradition
When I first got to Oviedo, the sidrerías lining Calle Gascona—the famous “Cider Boulevard”—immediately pulled me in. Every spot buzzed with chatter, laughter, and the unmistakable splash of cider being poured.
Some of these sidrerías have served locals for decades. Their walls are full of old photos and quirky memorabilia.
There’s a friendly rivalry between them; each one claims to have the best escanciador or the finest house-made cider.
I loved trying different sidras and chatting with the staff, who always had a pouring tip or two to share.
Here’s what makes Oviedo’s cider houses unique:
| Feature | Why It Matters |
|---|---|
| Skilled Pouring | Enhances taste and aroma |
| Social Atmosphere | Brings locals and tourists together |
| Traditional Menu | Highlights Asturian cuisine |
You’ll see tourists and locals sharing tables and swapping stories. Sidrerías aren’t just places to eat and drink—they’re windows into daily Asturian life.
Getting to pour my own sidra felt like a real invitation into Oviedo’s ongoing tradition.
How to Pour Sidra Like an Asturian
My first time in a sidrería, I couldn’t help but stare at the pouring ritual. Every move matters—from how high you lift the bottle to the way the cider splashes into the glass.
It’s all part of what makes Asturian sidra so special.
The Art of Escanciado: Step-by-Step Guide
Pouring sidra, or “escanciado,” is a bit of a show. I grab a clean, wide glass in one hand and hold it just above my knee. With my other hand, I hoist the green cider bottle over my head, aiming for a thin stream to hit the edge of the glass.
I try to pour just enough—maybe an inch or two—to wake up the cider’s aroma and fizz. Locals say the air “wakes up” the flavor.
Here’s how I break it down:
- Hold the glass low—just above your knee.
- Raise the bottle high—over your head in a straight line.
- Aim for the edge—let the cider hit the side of the glass.
- Pour only a little—just a “culín.”
Don’t stress about being perfect. Even the pros miss sometimes, and that’s half the fun.
Why Technique Matters: Aroma and Flavor
Asturian sidra comes flat in the bottle. Pouring it right brings it to life.
When I hit the glass at an angle, the pour releases natural gases and brings out those hidden apple aromas and flavors.
As soon as I bring the glass up, I catch that crisp apple smell. The bubbles vanish fast, so I always drink right away.
That quick fizz lifts the taste and makes the sidra feel extra refreshing.
Getting the technique down isn’t just for show—it really changes how sidra tastes and smells. Every detail, from the height of the pour to drinking fast, keeps Asturias’ tradition alive in every glass.
Sidra Etiquette in Sidrerías
In every sidrería I tried, following the local rules made everything feel more authentic.
After pouring a culín, you’re supposed to drink it in one go. Sidra isn’t for sipping slowly.
Leaving a small bit at the bottom is normal; usually, you toss this on the floor to “clean” the glass for the next person.
Sharing matters, too. People often pass the same glass around, each taking a turn. Sometimes the pourer is a pro “escanciador,” but plenty of regulars like to show off their skills.
Sidra is all about social fun, blending local manners with easy conversation.
Knowing these simple customs helps me fit right in, surrounded by good company and crisp Asturian cider.
Image Source: Tripadvisor
Drinking Sidra: Tips for First-Timers and Sidra Enthusiasts
Pouring and drinking sidra in Oviedo is more than just having a drink—it’s a ritual you join every time. The right technique, a little patience, and respect for tradition make the whole thing way more enjoyable.
How to Savor Sidra Like a Local
When I walked into my first sidrería in Oviedo, I realized sidra isn’t just served—it’s performed. The bartender, or escanciador, lifts the green bottle high and pours sidra into a wide glass held down near their knee.
The cider hits the glass hard, gets a bit fizzy, and releases that fresh apple aroma.
Locals only drink a small pour, called a “culín,” at a time. It’s just enough for a big sip.
The trick is to drink it right away, before the bubbles disappear. Letting it sit flat is a rookie mistake—sidra loses its best taste super fast.
How to enjoy sidra like an Asturian:
- Wait for the sidra to be poured by a pro, or try it yourself if you’re feeling bold.
- Drink the culín in one go.
- Dump any leftover drops onto the floor, not back in the glass—this keeps things tidy for the next round.
Sharing, Patience, and Understanding the Ritual
Drinking sidra is all about sharing. Usually, one glass goes around the table, with each person taking a turn after the pour.
At first, sharing a glass felt weird to me, but it’s a simple way to connect. It’s about patience—waiting your turn, watching the escanciador, and joining the group rhythm.
If you’re new, don’t worry about asking for help or just watching others before you give it a shot. Understanding the ritual is key to fitting in and supporting the tradition.
Take your time and enjoy the social vibe.
Tips to keep things smooth:
- Hand the glass back to the escanciador or pass it to the next person after your sip.
- Don’t rush—patience is part of the fun.
- Chat and laugh with everyone; sidra is meant for sharing.
Common Mistakes and How to Avoid Inconvenience
It’s easy to slip up if you don’t know the local customs, but a few mistakes can make things awkward. I almost poured myself too much my first time—locals never do that, since sidra is meant to be drunk quick, in small pours.
Another common mistake is holding onto the glass too long. That slows down the group and can annoy people.
Instead, I learned to pass the glass along and keep things moving.
Here’s a quick table of common mistakes and what to do instead:
| Mistake | What to Do Instead |
|---|---|
| Filling glass too high | Only pour a “culín” (small pour) |
| Letting sidra sit too long | Drink right after it’s poured |
| Keeping the glass for yourself | Share and pass it quickly |
| Not understanding pouring style | Watch, ask, or let pros do it |
Respecting the ritual and being patient keeps the sidra experience fun for everyone.
Spanish Cuisine You Must Try in Oviedo’s Cider Houses
Every time I visit a cider house in Oviedo, I notice the food is just as big a deal as the sidra. The menu is packed with local Asturian flavors—savory classics and sweet favorites that pair perfectly with the region’s apple cider.
Classic Tapas Pairings for Sidra
Taproom tables fill up fast, and it’s easy to see why—Asturian cider goes down best with tasty bites on the side.
Some of my go-to tapas are chorizo a la sidra (chorizo cooked in cider) and salty plates of queso cabrales, a bold blue cheese from the mountains.
Whenever I order calamares (fried squid rings), they arrive hot and crispy—perfect with sidra’s tartness. Locals also love boquerones en vinagre (marinated anchovies) for their fresh, zesty kick that matches cider’s character.
Here’s a quick list of must-try pairings:
- Chorizo a la sidra
- Queso Cabrales
- Calamares
- Boquerones en vinagre
- Empanadas asturianas (stuffed pastries)
These tapas show off the region’s best flavors and keep the mood lively.
Fabada Asturiana: A Hearty Tradition
No visit to Oviedo feels right to me without trying fabada asturiana. This rich bean stew is probably the most famous Asturian dish, and you’ll find it in almost every sidrería.
The stew uses big white fava beans, morcilla (blood sausage), chorizo, pork belly, and a savory, thick broth.
Cider houses serve fabada in generous bowls, usually with crusty bread for soaking up the sauce.
What I love most is how the dish warms you up, especially on a rainy Oviedo afternoon. The creamy beans and smoky meat flavors stand up to the sharp, slightly sour notes of the local cider.
If you get the chance, try fabada at lunch and let the slow-cooked flavors give you a taste of Asturian home cooking.
Rice Pudding and Other Sweet Finishes
When the meal winds down, I always try to save a bit of space for dessert. The most traditional Asturian sweet—and honestly, my favorite—is arroz con leche, or rice pudding.
They cook this creamy treat slowly with milk, sugar, lemon peel, and a hint of cinnamon. Every spoonful feels silky, warm, and just plain comforting.
Some cider houses even caramelize the top of the rice pudding. That gives you a thin, crunchy layer that cracks under your spoon, almost like a Spanish crème brûlée.
You might also spot frixuelos (those thin Asturian pancakes) or carbayones (almond pastries from Oviedo) on the menu.
Here’s what I usually look for when it’s time for something sweet:
| Dessert | Description |
|---|---|
| Arroz con leche | Creamy rice pudding with cinnamon |
| Frixuelos | Thin pancakes, often with sugar |
| Carbayones | Almond-filled pastry |
Travel Insights: Planning Your Ultimate Oviedo Cider House Adventure
When I first explored sidrerías in Oviedo, a few things jumped out—timing, which spots actually welcome visitors, and how my choices affect the region.
A bit of prep really helps if you want to enjoy authentic cider, support Asturias, and make every sip count.
Best Times to Visit Sidrerías
Visiting sidrerías in Oviedo feels different depending on the season. Spring and early autumn are honestly the best: mild weather, apples in season, and local festivals buzzing everywhere.
Summer evenings get crowded, especially in the historical center. I usually book a table or show up early if I’m with friends.
Sidrerías open after lunch and really get lively in the evening. If I want a quieter vibe, I go between 5–7 p.m.—locals usually come later.
Most cider houses close on Sundays, and Mondays are quieter too. That’s worth remembering if I’m planning to hop around.
During city holidays like San Mateo in September, the streets and bars turn extra lively. I love catching expert pourers (escanciadores) showing off their skills.
I always check the event calendar for pop-up tastings or tours—there’s usually something fun going on.
Tourist-Friendly Recommendations
If it’s my first time in Oviedo, I head straight for the sidrerías on Calle Gascona, the famous “Cider Boulevard.” A lot of staff speak English, and menus usually have translations or photos.
Image Source: Flickr
Some places even offer quick demos on how to pour sidra, so I never feel too out of place.
I always pay attention to how they serve the sidra. Usually, you order a whole bottle, and they pour it out in small amounts so it stays fresh.
If I’m not sure how to do it, I just watch the locals or ask the staff for a quick lesson. Most folks are happy to help and seem to love sharing their traditions.
Here’s my go-to checklist for a great sidrería visit:
- Bring cash—some places don’t take cards
- Try the local Asturian cheeses and embutidos with your cider
- Be up for “throwing” (pouring) the cider—it’s half the fun!
Supporting Local Culture and Sustainable Tourism
Respecting Asturias’ cider traditions goes way beyond just sipping the drink. I usually pick locally owned sidrerías and skip the big international chains.
That way, I know I’m helping families in Oviedo and doing my part to keep the region’s unique culture alive. I’ll often ask where their apples come from or how they make their sidra—it’s honestly a great way to start a conversation.
Most of the time, I end up learning something new that makes me appreciate the place even more. When I buy bottles, I bring my own reusable bag.
I’m careful not to leave trash behind—sidrerías take a lot of pride in their clean, community spaces. Joining in local festivals or cider-themed walking tours feels like a good way to put money straight into the area.
Plus, I get a real look at Asturian life that you just can’t find in a guidebook. If I want to go further, I’ll look for tours that focus on eco-friendly stuff, like organic cider-making or guided visits to traditional orchards outside Oviedo.
Choosing these options helps tourism and the people of Asturias, and honestly, it just makes each visit feel a little more special.
