Gijón is once again going from cider bar to cider bar. Gijón de Sidra (Xixón de Sidra), the route that every autumn brings natural cider and cazuela cooking together at the bar, opened its 17th edition on Thursday 8 October and runs until Sunday 18. 36 cider bars and 16 cider makers are taking part, three more bars and two more cider makers than last year.

How it works

Each cider bar is paired with a cider maker: it pours that maker's natural cider and serves it with a cazuela of its own. Each venue sets its own price for the cider and for each cazuela. Some also serve at the table, but the route champions the bar, the culín and conversation as the way to enjoy the chigre, as cider bars are called in Asturias.

The first culín was poured on the 8th at 17:00 at Sidrería Champel, which won best cider bar in 2025. Champel will also host the final tasting.

The scarf and the Sidrobús

The most eye-catching new feature this year is the commemorative scarf, designed by the artist Edgar Plans from his childhood memories of the Puentín de La Guía. You get it with what you order at the participating bars, and it gives free rides on the Sidrobús, the route's bus.

Blind tasting and awards

Once the route is over, on Monday 19 October, the five best-rated ciders will be tasted blind at Champel: first by the cider makers, at 11:00, and then by the bar owners, at 12:00. The awards are presented on Tuesday 20 October at 12:00 at Gijón town hall.

In 2025, besides Champel's award, the best cider was Trabanco Tradicional, from Casa Trabanco; Sobiñagu took best cazuela and the prize for the guapina (prettiest) bar; the most prestosa (most enjoyable) cider was Viuda de Angelón's, and the best pairing of bar and cider maker was La Maniega with Trabanco.

The route is organised by Fenicia Marketing Gourmet and was presented on 6 October at Gijón town hall.

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