The 17th edition began on 8 October and runs until 18 October, with cider, food pairings and a commemorative scarf designed by Edgar Plans. Champel hosted the first culín and will also stage the final tasting.
LA SIDRA.- Xixón de Sidra opened its latest edition on Thursday 8 October, bringing together 36 cider bars and 16 cider producers. Until Sunday 18 October, the event invites visitors to explore the participating venues and enjoy Asturian cider alongside their food offerings.
Sidrería Champel hosted the first culín, the traditional small serving of cider, on 8 October at 5 p.m. Having won the best cider bar award in 2025, Champel again has a prominent role in the event and will also host the final tasting. The official presentation took place on Tuesday 6 October at Xixón Town Hall.
The organisers, Fenicia Marketing Gourmet, emphasised the bar counter as a meeting place and a space for sharing cider. Although some venues also offer table service, the event champions the chigre as a place for social interaction, where a culín and a conversation are central to the experience.
One of this edition’s most visible features is the commemorative scarf designed by artist Edgar Plans. During the presentation, a text by Plans was read out in which he recalled visiting cider bars with his family and the place these venues held in his childhood.
To help visitors plan their route, the organisers have made the official Sidromapa available, with information about the participating venues and their locations. It provides a practical guide for choosing stops and organising visits during the remaining days of the event.
The competition programme will continue after the route closes. On Monday 19 October, Champel will host the final tasting, with a session for cider producers at 11 a.m. and another for cider bar operators at noon. The awards ceremony is scheduled for Tuesday 20 October at noon at Xixón Town Hall.
From the perspective of cider culture, these gatherings also draw attention to service: how cider is stored, how it is poured and how customers are welcomed. These everyday details shape the experience of a chigre and deserve as much attention as the bottle or the food served alongside it.
With the route now underway, Xixón de Sidra offers an opportunity to discover venues and explore cider tourism within the city: learning who makes the cider, appreciating the work of those who serve it and spending time with a culture passed on, in large part, from one bar counter to the next.
Participants at the opening of Xixón de Sidra 2026 at Sidrería Champel on 8 October. Image source: Gijón de Sidra organisers / Fenicia Marketing Gourmet.
