Asturian Sidra Tasting in Lastres
Drinking sidra (cider) in Asturias is not merely a beverage choice — it is a ritual, a social code and a genuine expression of regional identity. Lastres's handful of sidrería bars are the perfect place to learn the art of the escanciado, the dramatic high-pour that aerates the cider and gives it its characteristic brief, fizzy life.
The Art of the Escanciado
In a proper Asturian sidrería, the server holds the bottle high above their head and pours the cider down into a wide-mouthed glass held at hip height, creating a thin arc of golden liquid that splashes against the glass and picks up oxygen. You drink it immediately — the entire small measure in one or two gulps — before the bubbles die.
The cider itself is dry, tannic and slightly cloudy, tasting nothing like the sweet commercial ciders sold elsewhere in Europe. Made from dozens of indigenous apple varieties grown in Asturian orchards, a good natural sidra has a complex, almost funky depth that pairs brilliantly with salty local cheeses and cured meats.
Where to Try It in Lastres
The bar at Casa Eutimio pours a good sidra, but for a more local, no-frills experience seek out the small sidrería bars along the upper road through the village where fishermen and farmers have been meeting for decades. Ask for a botella (bottle, shared between two or three people) rather than a single glass.
Many sidrerías also serve chorizos a la sidra (chorizo sausages slow-cooked in cider) and cachopo (a breaded, cheese-and-ham-filled veal escalope) — both are essential Asturian eating and make the tasting session into a full, satisfying meal.
More of Lastres
Discover where to stay, what to do and the best deals for your trip.
Explore Lastres →
