{"id":5881,"date":"2021-01-03T07:19:24","date_gmt":"2021-01-03T07:19:24","guid":{"rendered":"https:\/\/lataskasidreria.wedocreatives.es\/food-menu\/"},"modified":"2026-07-17T15:57:12","modified_gmt":"2026-07-17T15:57:12","slug":"food-menu","status":"publish","type":"page","link":"https:\/\/lataskasidreria.es\/en\/food-menu\/","title":{"rendered":"Food menu"},"content":{"rendered":"\t\t
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\n\t\tFOOD MENU\t<\/h2>\n\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Allergen menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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THERE IS A LOT OF HEART IN OUR LETTER\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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All our dishes have been designed with two very important factors in mind: our respect for the Traditional Gastronomy of the North and You.<\/p>\n

Both with a capital letter!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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NORTH\u201dGILDA PINTXO\u201d (PER UNIT)<\/h4>

The most iconic Basque pintxo! Piparra peppers, anchovies, green olives, and extra virgin olive oil. 2,50<\/p><\/div><\/div><\/div><\/div><\/div><\/div>

CRAFTED CHEESE BOARD, D.O. (DESIGNATION OF ORIGIN), NORTH OF SPAIN<\/h4><\/div><\/div><\/div>

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<\/p><\/div><\/div><\/div>

LE\u00d3N BEEF COLD MEAT BOARD<\/h4>

The best beef cold meat, with some good virgin olive oil. 15<\/p>

IBERIAN JAM\u00d3N \u201cARTURO S\u00c1NCHEZ\u201d<\/span><\/p>

Straight from prestigious Arturo S\u00e1nchez in Salamanca. Iberian, natural range feed, knife 19<\/p>

CANTABRIAN ANCHOVIES MUTRIKU \u201cBUTTERFLY STYLE\u201d (GIPUZKOA)<\/h4>

With pine and rosemary honey, thyme infused olive oil, candied mushrooms, piparras and smoked butter. 10<\/p>

SMOKED TROUT ENSALADILLA RUSA<\/h4><\/div><\/div><\/div>

Made with trout smoked over oak charcoal, pil-pil mayonnaise, grated egg, and green olive oil, and topped with fresh, wild fried trout. 11<\/p><\/div><\/div><\/div>

SCORPIONFISH PUDDING<\/h4><\/div><\/div><\/div>

Homemade, served with pumpkin jam, orange and lemon zest. 10<\/p>

STEAK TARTARE WITH QUAIL EGG AND TOASTED SOBAO PASIEGO<\/h4>

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<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hot Starters<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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CHARCOAL LEEK<\/h4><\/div><\/div><\/div>

Cooked in charcoal, served with meuni\u00e9re sauce, a sauce made with burnt butter, hazelnuts, parsley, lemon and capers. 11<\/p>

HOMEMADE GUIJUELO IBERIAN JAMO\u0301N CROQUETTES<\/h4><\/div><\/div><\/div>

Made with high quality iberian jam\u00f3n and\u2026lots of love! 10<\/p>

\u201cTHE MEATS OF THE FABADA\u201d HOMEMADE CROQUETTES<\/h4>

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<\/p>

CHARCOAL MUSSELS<\/h4>

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

MARINATED PIXIN FRIED PIECES<\/h4><\/div><\/div><\/div>

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

ASTURIAN CIDER CHORIZO<\/h4>

Asturian chorizo curated with oakwood smoke, drenched with the best cider. What else? 8<\/p>

IRURA \u201cTXISTORRA\u201d SAUSAGE (GIPUZKOA)<\/h4>

Traditional crafted, stuffed in natural lamb casings. Best quality and top flavour! 11<\/p>

COD OMELETTE<\/h4>

Flaked cod, spring onion and green pepper. Typically served in Basque Country at Txotx celebrations, and we serve\u00a0it in honor of the Basque Country. Thanks Euskadi! 10<\/span><\/p>

CHARGRILLED EGGPLANT WITH BURRATA<\/h4>

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

PEAS WITH CHOSCO DE TINEO AND CIDER FOAM<\/h4>

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<\/p>

CHARGRILLED BEEF BONE MARROW WITH KATSUOBUSHI<\/h4>

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<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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CABRALES CHEESE SALAD, GREEN APPLE, NUTS, AND RED FRUITS<\/h4>

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<\/p>

TOMATO AND TUNA BELLY SALAD<\/h4>

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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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VERDINA ASTURIAN BEANS WITH VEGETABLES<\/h4>

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

ASTURIAN BEANS WITH CLAMS<\/h4>

Fresh Asturian beans stew with a green sauce emulsified with pil pil, and charcoal roasted clams. 22<\/p>

ASTURIAN STEW<\/h4>

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\u00a0& 2024<\/span>\u00a0Contest. 19<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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COD LOIN WITH FARMHOUSE BILBAINA SAUCE<\/h4><\/div><\/div><\/div>

The white gold of the sea, line-caught one by one and treated with the utmost respect. Served with our interpretation of the Bilbai\u0301na, with chicken stock and cider. Depth and character. 28<\/p><\/div><\/div><\/div>

CHARGRILLED SEA BREAM WITH CIDER GREEN SAUCE AND CODIUM-INFUSED APPLE<\/h4><\/div><\/div><\/div>

Cooked over holm oak charcoal and served with a green cider sauce and our signature \u201csea apple\u201d \u2013 an apple osmotically infused with codium seaweed. An elegant, light dish, full of subtle nuances. 19<\/p><\/div><\/div><\/div>

GRILLED ATLANTIC SEABASS<\/h4><\/div>

Sea bass \u201cAquanaria\u201d of incredible texture and flavor, sustainably farmed in the Atlantic sea and roasted over oak charcoal (Piece for 2 persons) 47<\/p><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MATURED CHARCOAL COOKED VEAL T-BONE<\/h4>

The best meat cooked the best way, holm oak charcoal cooked. Unrivalled pleasure! 60 \u20ac \/ 1 Kg<\/p>

Garnish for your T-bone steak (your choice) 7<\/h4>

1. Padr\u00f3n Green Peppers and Fries<\/p>

2. Candied Red Piquillo Peppers<\/p>

SLOW-COOKED BEEF SHORT RIB WITH RIOJA ALAVESA RED WINE BOURGUIGNON SAUCE<\/h4><\/div><\/div><\/div>

Served with a rich Rioja Alavesa red wine bourguignon sauce, portobello mushroom, and delicate touches of parsley mayonnaise and Idiazabal cheese sauce. 25<\/p><\/div><\/div><\/div>

EHTB (ESA HAMBURGUESA TAN BUENA)<\/h4>

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

PULLED SUCKLING PIG BURGER WITH SMOKED CABBAGE AND CHIPOTLE MAYONNAISE<\/h4>

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<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Stuffed Beef Cachopos with stuffing <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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DRIED HAM AND D.O PROVOLONE VALDAPANA CHEESE<\/h4>

\u201cBEST CACHOPO OF VALENCIA 2016 & 2017 AWARD” 28<\/p>

FOIE, CARAMELIZED ONION AND D.O SAN SIM\u00d3N DA COSTA CHEESE<\/h4>

“Best Cachopo Comunidad Valenciana 2022 Award” 35<\/p>

IGP CHOSCO DE TINEO COLD MEAT, PEAR JAM, AND CIDER FUSION CHEESE 32<\/span><\/h4>

RICE BLOOD SAUSAGE FROM BURGOS, FIREWOOD ROASTED RED PIQUILLO PEPPERS, AND D.O<\/h4>

“Best Cachopo Comunidad Valenciana 2023 Award” 30<\/p>

IBERIAN CURED PORK SHOULDER WITH D.O. IDIAZABAL CHEESE<\/h4>

“3rd place Best Cachopo in The World 2024” 39<\/p>

IBERIAN JAM\u00d6N FROM GUIJUELO AND D.O. GAMONEU CHEESE<\/h4>

“Best Cachopo of Spain runner-up Award 2018” 37<\/p>

LE\u00d3N BEED COLD MEAT AND D.O AFUGA’L PITU CHEESE (WHITE AND RED)<\/h4>

“Best Cachopo Comunidad Valenciana 2021 Award – 7th Best Cachopo of Spain 2021 Award” 34<\/p>

PASTRAMI AND CIDER-INFUSED CHEESE<\/h4>

\u201cBest Cachopo in the Valencian Community 2026\u201d Award 35<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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DISCOVER THE NORTH WITH LA TASKA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\tTHE BEST FABADA ASTURIANA IN VALENCIA\t<\/h2>\n\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Desserts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TRILOGY OF APPLES WITH SALTED CARAMEL ICE CREAM<\/h4><\/div><\/div><\/div>

Apple compote in browned butter, apple confit with vanilla and cinnamon, and fresh Granny Smith apple, accompanied by toffee. Finished with pa\u0302te brise\u0301e and a salted caramel ice cream. A dessert of contrasts between acidity, toasted notes, sweetness, and salt. 9<\/p><\/div><\/div><\/div>

ASTURIAN STYLE RICE PUDDING<\/h4>

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

BASQUE BURNT CHEESECAKE<\/h4>

The perfect cheesecake. Baked in charcoal oven, burnt on the outside, creamy on the inside 8<\/p>

CHOCOLATE CAKE<\/h4>

Chocolate cake, chocolate mousse filling, and chocolate ganache. An \u201call chocolate\u201d for chocolate lovers! 8<\/p>

DULCE DE LECHE CAKE<\/h4>

\u00bfDo you imagine life without dulce de leche? Soaked cake, lots of dulce de leche, grated coconut, nuts. Happiness in a cake 8<\/p>

IDIAZABAL D. O CHEESE WITH NUTS AND QUINCE JELLY<\/h4>

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<\/p>

ICE CORTINA CIDER<\/h4>

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<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\tDO YOU WANT TO TASTE IT?\n\t<\/h2>\n\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\tCOME TO SEE US!\t<\/h2>\n\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBOOK YOUR TABLE<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

FOOD MENU Allergen menu FOOD DESSERT 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<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5881","page","type-page","status-publish","hentry"],"yoast_head":"\n\u25b7 Food Menu at La Taska Sidreria<\/title>\n<meta name=\"description\" content=\"All our dishes have been designed with two very important factors in mind: our Respect for Asturian Gastronomy and YOU.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lataskasidreria.es\/en\/food-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u25b7 Food Menu at La Taska Sidreria\" \/>\n<meta property=\"og:description\" content=\"All our dishes have been designed with two very important factors in mind: our Respect for 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