In Cangues d’Onís, Vega Redonda combines hearty Asturian cooking, freshness and a sweet finish, all tied together by cider.
Some combinations may seem unusual at first glance, but work naturally once they reach the table. That is the case at Vega Redonda, in Cangues d’Onís, where the suggested sequence includes fabada, an avocado and prawn salad, and cottage cheese with honey and walnuts.
The fabada sets the tone from the start. It is rich and substantial, with full beans, deep broth and a compango that fully claims its place on the plate.
Then comes a change of pace. The avocado and prawn salad, with red onion, cherry tomatoes and lettuce, brings freshness and contrast without losing character.
The pairing throughout the meal is Sidra Buznego, linking the different parts of the menu. And just when the meal seems complete, the final touch arrives: cottage cheese with honey and walnuts.
Vega Redonda shows that cider-house cuisine can also work through contrast, not just intensity.
The menu is featured in LA SIDRA’s September 2026 issue. Readers exploring this cooking can also discover El Pintu’s fabada and the magazine’s summer cider pairings.
Vega Redonda also appears in the report on Cangues d’Onís cider houses’ commitment to the Sidra de Asturies PDO, which provides further context on cider in the town.
