El Restallu cider bar, a reference in the heart of Xixon

The colourful cider bar has two different sections where you can taste from finger food to company meals or family meetings.

LA SIDRA.- Jose Ramon Maseda Conejero started pouring cider at the age of 16 and, after having worked in different bars and restaurants and enter several cider pouring competitions, he has become a cornerstone in El Restallu cider bar, where he has worked for 14 years.

The same years the restaurant’s most distinctive dish, rice with lobster, has been served, though there are more specialities based on Cantabrian fish and seafood, which can be eaten paired with good cider Peñon and Zhytos DOP from Herminio Cidermill.

Asked about the sort of regular customer, Jose Ramon tells us that they are usually people who are loyal to Peñon cider, but there are new people too, who visit them on recommendation, inside and outside Asturias, and even from abroad in the summer season.

One of the things that most surprises them is the price of the cider bottle, which they see as incredibly low. In fact, they hesitate to order it at first, Jose Ramon says, thinking they will have to pay a similar price to the one of a wine bottle.

And once they try it, they repeat. Delighted with the quality of our quintessential drink and the good pouring by the five professional pourers that work in the cider bar.

The restaurant’s nineteenth anniversary will be celebrated tomorrow, a good reason to visit it and taste some good cider glasses. Happy anniversary!