Best Restaurants & Bars in Oviedo Centro 2026

Escanciar is the Asturian method of pouring natural cider. The escanciador holds the bottle above their head with one hand and the glass low by their hip with the other, pouring a thin stream from height. The drop aerates the cider, creating a brief sparkle called the espuma. You drink it in one go immediately — it goes flat within seconds. The pour is skill, not theatre.

Fabada asturiana is a slow-cooked white bean stew with morcilla (blood sausage), chorizo, and lacón (cured pork). It is Asturias's defining winter dish — heavy, rich, and meant for cold days. Cachopo is two large veal fillets stuffed with ham and cheese, breaded and fried. It is newer, more indulgent, and has become Oviedo's signature bar food. Both are shared dishes — a single cachopo feeds two people easily.

Calle Gascona, also called the Boulevard de la Sidra, runs through the centre of Oviedo just north of the old town. A line of sidrerías occupies both sides of the street, each with barrels of natural cider and kitchens turning out Asturian plates. On warm evenings the entire street fills with people standing outside, glasses in hand, watching the escanciadores pour. It is the single best street in Asturias for experiencing cider culture.

Our Hot List ranks Oviedo's best restaurants and bars by real Google review data, updated weekly. Calle Gascona holds the highest concentration, but strong sidrerías also operate on the streets around the Mercado El Fontán and in the Casco Antiguo (old town). Look for places where the escanciador pours constantly — that means the cider is moving and fresh.

Traditional Asturian food is meat-and-bean heavy, but Oviedo has adapted. Most restaurants now offer vegetable-based dishes beyond the standard starters. Pimientos rellenos (stuffed peppers), pote asturiano without the pork, and seasonal mushroom dishes from the Asturian mountains are common. Dedicated vegetarian restaurants are rare, but the better kitchens accommodate without fuss.