Kid goat, braised cheeks and tripe share the spotlight with special bonito and stuffed-onion menus at Casa Arturo.
María Antonia Nuevo runs the kitchen at Casa Arturo in Piedrasblancas. LA SIDRA’s report describes traditional cooking that changes with the moment and the ingredients available.
Kid goat, braised cheeks and tripe form part of that foundation. They give continuity to the restaurant’s homestyle cooking without fixing the menu permanently. Weekends provide room for different preparations.
At the time of the magazine’s visit, the restaurant was holding bonito events with four or five preparations, as well as stuffed-onion events with two versions. These give the kitchen a way to explore different dishes based on the same ingredient.
Looking after each table also involves work that diners may not see. María Antonia explains that food for guests with coeliac disease is prepared using separate utensils. The report describes that additional kitchen work; it does not claim any certification.
Set menus for couples and groups complete the offering. The interview mentions entrecôte, cod with seafood and a seafood grill, with dessert and wine. These were the options discussed in September, rather than an announcement of forthcoming events.
Casa Arturo is at Avenida Principal, 18, in Piedrasblancas. María Antonia’s cooking sits alongside Arturo Mediero’s emphasis on personal service: a meal at the cider house is also part of its relationship with its customers.
Homestyle food also features in the reports on El Madreñeru de Cayés and Casa Vila, offering other perspectives on cider-house cooking.
The report on Casa Cortina’s cabbage stew continues that exploration of traditional dishes, while the magazine’s food and cider pairings look at the relationship between kitchen and glass. This account of Casa Arturo is adapted from Susana Sela’s report in LA SIDRA 269, photographed by Flavio Lorenzo.
