▷ Food Menu at La Taska Sidreria

FOOD MENU

Allergen menu

THERE IS A LOT OF HEART IN OUR LETTER

All our dishes have been designed with two very important factors in mind: our respect for the Traditional Gastronomy of the North and You.

Both with a capital letter!

Cold Starters

NORTH”GILDA PINTXO” (PER UNIT)

The most iconic Basque pintxo! Piparra peppers, anchovies, green olives, and extra virgin olive oil. 2,50

CRAFTED CHEESE BOARD, D.O. (DESIGNATION OF ORIGIN), NORTH OF SPAIN

If you dont want to miss any of them, this is your choice! Have a taste of each and every cheese of our list in one good assortment. 27

LEÓN BEEF COLD MEAT BOARD

The best beef cold meat, with some good virgin olive oil. 15

IBERIAN JAMÓN “ARTURO SÁNCHEZ”

Straight from prestigious Arturo Sánchez in Salamanca. Iberian, natural range feed, knife 19

CANTABRIAN ANCHOVIES MUTRIKU “BUTTERFLY STYLE” (GIPUZKOA)

With pine and rosemary honey, thyme infused olive oil, candied mushrooms, piparras and smoked butter. 10

SMOKED TROUT ENSALADILLA RUSA

Made with trout smoked over oak charcoal, pil-pil mayonnaise, grated egg, and green olive oil, and topped with fresh, wild fried trout. 11

SCORPIONFISH PUDDING

Homemade, served with pumpkin jam, orange and lemon zest. 10

STEAK TARTARE WITH QUAIL EGG AND TOASTED SOBAO PASIEGO

Our steak tartare, prepared to order, with quail egg, dried bonito flakes, and toasted sobao pasiego: a Cantabrian nod that brings a unique contrast of flavours and textures. 19

Hot Starters

CHARCOAL LEEK

Cooked in charcoal, served with meuniére sauce, a sauce made with burnt butter, hazelnuts, parsley, lemon and capers. 11

HOMEMADE GUIJUELO IBERIAN JAMÓN CROQUETTES

Made with high quality iberian jamón and…lots of love! 10

“THE MEATS OF THE FABADA” HOMEMADE CROQUETTES

Trio of croquettes representing the meats of our iconic Fabada. One asturian chorizo croquette, one asturian blood sausage croquette, and one curated belly croquette. 100% asturian flavor. 7,50

CHARCOAL MUSSELS

Galician mussels cooked in our charcoal oven, with white wine D.O Ribeiro, notes of lemon and black pepper. 10

MARINATED PIXIN FRIED PIECES

Pixin (monkfish) marinated with cider and wild herbs for 24 hours. Breaded with chickpea flour and served with garlic and parsley mayo 11

ASTURIAN CIDER CHORIZO

Asturian chorizo curated with oakwood smoke, drenched with the best cider. What else? 8

IRURA “TXISTORRA” SAUSAGE (GIPUZKOA)

Traditional crafted, stuffed in natural lamb casings. Best quality and top flavour! 11

COD OMELETTE

Flaked cod, spring onion and green pepper. Typically served in Basque Country at Txotx celebrations, and we serve it in honor of the Basque Country. Thanks Euskadi! 10

CHARGRILLED EGGPLANT WITH BURRATA

Buffalo burrata, with an Asturian cider beurre blanc, charcoal-grilled fennel, orange oil, and trout roe. 15

PEAS WITH CHOSCO DE TINEO AND CIDER FOAM

Gently charcoal-cooked peas, with a cream made from their own pods, Chosco de Tineo, a Txakoli vinegar reduction, and an Asturian cider foam. 7,50

CHARGRILLED BEEF BONE MARROW WITH KATSUOBUSHI

Rich and unctuous, finished with katsuobushi flakes that melt into its warmth, enhancing its depth of flavour. Served with sobaos pasiegos, fresh leaves and pickled radishes for contrast and balance. 18

Salads

CABRALES CHEESE SALAD, GREEN APPLE, NUTS, AND RED FRUITS

An unbeatable combination. The characteristic Cabrales cheese, the freshness of the apple, caramelized nuts, the tangy touch of red fruits, and we finish it off with a smooth Cabrales cheese foam. 15

TOMATO AND TUNA BELLY SALAD

Valencian tomato, lettuce hearts, spring onion, caramelized piquillo peppers, piparra (a type of pepper), anchovy, dried black olive, tuna belly and a mustard and honey vinaigrette 17

Stews and hotpots

VERDINA ASTURIAN BEANS WITH VEGETABLES

Verdina asturian beans stew, cooked with vegetable and mushrooms broth, served with thyme and rosemary butter glazed pumpkin, carrots, and leeks. 16

ASTURIAN BEANS WITH CLAMS

Fresh Asturian beans stew with a green sauce emulsified with pil pil, and charcoal roasted clams. 22

ASTURIAN STEW

Our flagship dish, made with fresh Asturian Bean and Asturian Compango (the meats), cooked following our recipe that took us to the Final of World Best Fabada Asturiana 2019, 2020, 2022 & 2024 Contest. 19

Fish

COD LOIN WITH FARMHOUSE BILBAINA SAUCE

The white gold of the sea, line-caught one by one and treated with the utmost respect. Served with our interpretation of the Bilbaína, with chicken stock and cider. Depth and character. 28

CHARGRILLED SEA BREAM WITH CIDER GREEN SAUCE AND CODIUM-INFUSED APPLE

Cooked over holm oak charcoal and served with a green cider sauce and our signature “sea apple” – an apple osmotically infused with codium seaweed. An elegant, light dish, full of subtle nuances. 19

GRILLED ATLANTIC SEABASS

Sea bass “Aquanaria” of incredible texture and flavor, sustainably farmed in the Atlantic sea and roasted over oak charcoal (Piece for 2 persons) 47

Meats

MATURED CHARCOAL COOKED VEAL T-BONE

The best meat cooked the best way, holm oak charcoal cooked. Unrivalled pleasure! 60 € / 1 Kg

Garnish for your T-bone steak (your choice) 7

1. Padrón Green Peppers and Fries

2. Candied Red Piquillo Peppers

SLOW-COOKED BEEF SHORT RIB WITH RIOJA ALAVESA RED WINE BOURGUIGNON SAUCE

Served with a rich Rioja Alavesa red wine bourguignon sauce, portobello mushroom, and delicate touches of parsley mayonnaise and Idiazabal cheese sauce. 25

EHTB (ESA HAMBURGUESA TAN BUENA)

Ox meat smash burger, with Idiazabal cheese, lettuce, red berries mayo, calamelised onion, piquillo peppers, and brioche bun. 14

PULLED SUCKLING PIG BURGER WITH SMOKED CABBAGE AND CHIPOTLE MAYONNAISE

An elevated take on pulled pork, with a twist: slow-cooked Segovia-style suckling pig, gently pulled apart and infused with herbs, orange and lemon, served with a lightly spiced chipotle mayonnaise, coleslaw, and a potato roll. 20

Stuffed Beef Cachopos with stuffing

DRIED HAM AND D.O PROVOLONE VALDAPANA CHEESE

“BEST CACHOPO OF VALENCIA 2016 & 2017 AWARD” 28

FOIE, CARAMELIZED ONION AND D.O SAN SIMÓN DA COSTA CHEESE

“Best Cachopo Comunidad Valenciana 2022 Award” 35

IGP CHOSCO DE TINEO COLD MEAT, PEAR JAM, AND CIDER FUSION CHEESE 32

RICE BLOOD SAUSAGE FROM BURGOS, FIREWOOD ROASTED RED PIQUILLO PEPPERS, AND D.O

“Best Cachopo Comunidad Valenciana 2023 Award” 30

IBERIAN CURED PORK SHOULDER WITH D.O. IDIAZABAL CHEESE

“3rd place Best Cachopo in The World 2024” 39

IBERIAN JAMÖN FROM GUIJUELO AND D.O. GAMONEU CHEESE

“Best Cachopo of Spain runner-up Award 2018” 37

LEÓN BEED COLD MEAT AND D.O AFUGA’L PITU CHEESE (WHITE AND RED)

“Best Cachopo Comunidad Valenciana 2021 Award – 7th Best Cachopo of Spain 2021 Award” 34

PASTRAMI AND CIDER-INFUSED CHEESE

“Best Cachopo in the Valencian Community 2026” Award 35

DISCOVER THE NORTH WITH LA TASKA

We put all our soul in every dish to bring you the north as we live it: with passion, lots of cider and a good palate. Now it’s your turn to meet him We are waiting for you!

THE BEST FABADA ASTURIANA IN VALENCIA

Desserts

TRILOGY OF APPLES WITH SALTED CARAMEL ICE CREAM

Apple compote in browned butter, apple confit with vanilla and cinnamon, and fresh Granny Smith apple, accompanied by toffee. Finished with pâte brisée and a salted caramel ice cream. A dessert of contrasts between acidity, toasted notes, sweetness, and salt. 9

ASTURIAN STYLE RICE PUDDING

100% old fashioned, with vanilla pod, orange and lemon infused milk, topped with caramelised sugar. An iconic dessert from the north of Spain 7

BASQUE BURNT CHEESECAKE

The perfect cheesecake. Baked in charcoal oven, burnt on the outside, creamy on the inside 8

CHOCOLATE CAKE

Chocolate cake, chocolate mousse filling, and chocolate ganache. An “all chocolate” for chocolate lovers! 8

DULCE DE LECHE CAKE

¿Do you imagine life without dulce de leche? Soaked cake, lots of dulce de leche, grated coconut, nuts. Happiness in a cake 8

IDIAZABAL D. O CHEESE WITH NUTS AND QUINCE JELLY

Simple and traditional dessert. Idiazabal smoked cheese from Navarra, quince jelly and nuts. A dessert where the sweetness from the quince meets the light spicy notes from the Idiazabal, just perfect! 7

ICE CORTINA CIDER

5 kilos of asturian apples in a bottle! Crafted in Villaviciosa with an extensive apple selection process. Golden amber colour, intensely fruity notes, and with its own natural sweetness (*alcohol 12% Vol) Bottle 22 Glass 9

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