The flavor that the embers give is incomparable, the meats are roasted slowly being tender inside, but crispy on the outside. No doubt the fire enhances its flavor making our mouths water. And even more if we share these rich elaborations in company. Whether seafood, fish or meat, grills always succeed at the table.
Casa Julio. Parrilla-Sidrería. Xixón
A barbecue tribute?
If we enjoy meat, Casa Julio is our place. They offer selected products of Angus, Galician cow or Asturian veal. From its complete letter we highlight the Parr Parrillero Plate ’(ribs, Creole, black pudding, churrasco, lemon chicken); and the Parr Plato Parrillero Selecto ’(beef steak, Angus churrasco and beef tenderloin). Attention to the ‘Parrillada Casa Julio’ that has Iberian ham, chorizo and sausage; beef jerky, squid, croquettes, squid, ribs, churrascto and much more.
Cider: Peñón, Contrueces and Villacubera.
Address: Río Eo, 56
T. 985 165 280
Cooking hours: 1:00 p.m. to 4:30 p.m. and from 8:00 p.m. to 00:30 a.m.
Rest: Does not close
Suggestions: Iberian pork skewer with provolone cheese tacos and sweet and sour soy sauce
El Carbayu, Sidrería-parrilla. Xixón
Impressive grill in Granda
Located in the beautiful natural environment of Granda, customers of this cider bar highlight the value for money of their menu. Grilled they have ribs, matachana blood sausage or pork tenderloin and beef. Also entrecôte, grilled lacon, provolone cheese and stone rib. All very well prepared to fully enjoy these dishes. Important: they have a new terrace with huge television screens, parking and playground.
Cider: Menéndez, JR, and Trabanco d’Escoyeta.
Address: Camín del Carbayu, 78
T. 985 137 907
Head chef: Sandra Morán
Cooking hours: 11:00 a.m. to 5:00 p.m. and from 8:00 p.m. to closing
Rest: Does not close Suggestions: T-bone steak, lamb to the stake (Sundays and on request), baked wild sea bass, northern bonito, homemade tripes
El Prao del Sol, Bar-Restaurante- Chill Out. Xixón
To enjoy the summer
A concept that triumphs. This restaurant, bar, chill out has become one of the most original establishments to enjoy the summer, a proposal that is appreciated within the hotel offer. Its location is unbeatable since it is located in the rural environment of Xixón, but a few minutes from the city. And, of course, the quality of your grill is endorsed by both your regular customers and tourists. It also has live music performances. The ciders they show are Trabanco and Trabanco d’Escoyeta.
Address: Carretera de La Providencia 28-24
T. 985 132 082
Head chef: Pablo Coto
Cooking hours: Monday to Wednesday from 11:00 a.m. to 4:00 p.m. and from 8:00 p.m. to 12:00 p.m. Weekends the schedule is continuous.
Rest: Does not close
Suggestions: Meat tasting, empty, picana, steak, rib, chuleton, blond cow
El Saúco, Sidrería. Xixón
More than 40 years endorse us
Four decades of experience in one of the most symbolic areas of the city such as the Barrio de La Sidra. And always offering roasts and grill! Undoubtedly all this is a guarantee of its good work in both kitchen and bar and restaurant service. They have a special grill that cooks meat and fish leaving them tender and juicy inside, and at their exact point outside. The ciders that they show are Castañón and the PDO Val de Boides and Molín del Medio.
Address: Valencia, 20
T. 985 398 330
Head chefs: Víctor Dos Reis and Pablo Sánchez
Cooking hours: 12:00 to 24:00
Suggestions: Piglet, rice with bugre, fish and seafood, have their own cetarea
Parrilla Muñó y Parrilla Muñó Poniente. Xixón
Grill place par excellence
Both cider bars are famous for their wood grill. To the high quality raw material, it adds the expertise of its cooks to the grilled. The ribs are a gastronomic tradition in the city, but they also offer barbecue for two, three or more people with meats such as Iberian secret, Creole, pork tenderloin, chicken, red sausage, lamb, churrasco and entrecote. They also offer a ‘Land and Sea’ barbecue that includes meats and products such as prawns, squid or squid.
Cider: Cortina, Villacubera and Peñón.
Address: Feijóo, 33 (Muñó) and Avda. Juan Carlos I, 42 (Muñó Poniente)
T. 985 336 080 (Muñó) and 985 317 286 (Muñó Pte.)
Head chef: Inés Meana
Cooking hours: From 1:00 p.m. to 4:00 p.m. and from 7:00 p.m. to 12:00 a.m.
Suggestions: fresh meat and fish
Cabañón, Llagar- Sidrería. Naves de Llanes
An emblem of the east
Has it all. First, the magnificent surroundings of the Asturian east. Its cider, Cabañón, has been recognized in different competitions. In addition, the establishment is practically a museum because of the amount of ethnographic elements found there. And the best is their large wood grill in which they make all kinds of meats. For example, German Flewick Simental (6-year-old cows with highly infiltrated grade 4 or 5 fat and more than one month of maturation in a 3 ° refrigerated chamber and 70% humidity). They offer Iberian.
Address: Naves de Llanes s / n
T. 985 407 550
Head of grill: Jacinto Vela
Cooking hours: 1:00 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:30 p.m.
Rest: Does not close in high season
Suggestions: excellent Asturian homemade cuisine such as fabada, pitu caleya, cod a la llanisca and some spectacular cachopos
Sidrería Alberto Brasa y Mar. Xixón
Grill and product experts
From the grill to the table! It’s his motto and what a compliment. They have the best raw material and also the ability of good barbecue. They offer meats as suggestive as Angus churrasco and picaña, Txogitxu, T-bone steaks of old cow, Argentine steak, among many more. They also have barbecue for two, three or four people. As for fish, they offer sea bass, turbot or pixin; and they also have octopus, mushrooms with ham and grilled provolone cheese.
Cider: Peñón, Contrueces, Canal, and PDO El Santu.
Address: Dean Prendes Pando, 8
T. 984 839 926
Head chef: Alin Florin
Cooking hours: 11:00 a.m. to closing
Rest: Does not close
Suggestions: grilled fish and meat
Parrilla Antonio I, Sidrería. Xixón
Reference in the Cider Ditrict
This cider bar is one of the referents of the ‘Barrio de la Sidra’ of Xixón, and it is largely due to its grill. In his letter we find ribs, Creole, matachana, entrecôte, lemon chicken, Iberian secret, provolone cheese, steaks and lamb chops. In addition, different fish such as chopa, sea bass, pixin or cod are prepared on the coals … And there is no shortage of tapas such as prawns, squid, octopus, razors or scallops. The ciders they have here are Canal, Arsenio, and the PDO Val de Boides and Val d’Ornón.
Address: Roncal, 1
T. 985 154 973
Head chef: Margarita Mosquera
Cooking hours: From 1:00 p.m. to 4:30 p.m. and 8:30 p.m. to 3:30 p.m.
Rest: Does not close
Suggestions: house cachopo, sailor board, barbecue dish, Angus steak