Casa Lastra Sidrería

Frommer's Review

Some visitors come here because they've heard this establishment serves "Austrian cuisine." Actually, the food is inspired by the cuisine of Asturias, a province of Spain in the northwest. Since 1926, this tavern has attracted a devoted following, particularly among homesick Asturians. The decoration is in a regional style, with cowbells, dried sausages, "pigtails" of garlic, and wood clogs. This restaurant and cider house -- the national drink of the province -- is known for serving very big portions, which means you might skip the starters. However, if you do indulge, I'd recommend fabes con almejas (white beans with clams) or chorizo a la sidra (spicy Spanish sausage cooked in cider). As a main course, merluza (hake) is also cooked in cider. If you're here in winter, order a fabulous fabada, the meat, sausage, and bean casserole of the province. Milk-fed lamb is roasted to perfection, and goat meat is yet another specialty, as is a cheese made from a blend of milk from goats, sheep, and cows. For dessert, locals order carbayón, which is made from sweetened egg yolks and almonds, although this may be too sweet for most tastes. Everything is washed down with cider, which might be more potent than you think.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top