Best Restaurants & Bars in Oviedo 2026
Cider houses, cachopo, and zero pretension
Updated weekly
TLDR
Oviedo does things its own way. Calle Gascona (the Boulevard de la Sidra) is lined with sidrerĂas where waiters pour cider from above their heads. You drink it in one go and order another. Cachopo (stuffed veal fillets) and fabada (bean stew) are the local heavyweights. No pretension, just Asturian appetite.
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How We Rank Oviedo
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DOW works differently. We track venues across 1 zones in Oviedo using live Google review data, recalculated weekly. Our Hot Score algorithm weighs four signals: how fast new reviews are arriving (velocity), how recent those reviews are (recency), whether ratings are climbing or falling (trend), and the baseline rating itself. A venue that coasted on a 4.8 from two years ago will rank below one that earned a 4.5 last month with genuine momentum.
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FAQs
How do cider houses work in Oviedo?
Walk into any sidrerĂa on Calle Gascona. Order sidra natural (still, unfiltered cider). The waiter pours it from a bottle held above their head into a glass held at waist height — this is called escanciar, and the splash aerates the cider. Drink the glass in one go (it goes flat fast), hand it back, and they pour again. A bottle is shared between the table.
What is the escanciar ritual?
Escanciar is the Asturian way of pouring cider. The bottle goes above the head, the glass stays low. The long pour creates a thin stream that hits the glass and fizzes — this is the espalme, the brief moment of carbonation. You drink immediately, leaving a small splash in the bottom (called the culĂn) which gets tossed on the floor. Sawdust on the floor is normal. This is not a gimmick — it is how cider has been served here for centuries.
What is cachopo?
Two large veal fillets stuffed with ham and cheese, breaded and deep-fried. It is the size of a hardback book and feeds two people comfortably. Every restaurant in Oviedo has its own version — some add wild mushrooms, blue cheese (Cabrales), or peppers. The Campeonato de Cachopo is an actual annual competition. Locals take this seriously.
When is the best time to visit Oviedo for food?
September and October — cider season peaks, the weather is dry, and the Mercado del Fontán is stocked with autumn produce. The Fiesta de la Sidra Natural in October is worth planning around. Summer is warm but Asturias never gets the heat of southern Spain. Winter is when fabada asturiana tastes best — it is a cold-weather dish built for rainy Asturian afternoons.