In the month of March I was invited down to Iberica’s London Victoria restaurant for the celebration of Asturias. It was a fun, food, and cider filled evening where I learned so much more about Asturian ciders and food.
In celebration of their 10th anniversary Iberica has decided to pay homage to their homeland by transporting their guests to a different region of Spain each month of the year. In the month of March they decided to celebrate Asturia and I was lucky enough to be invited down to try out their menu.
Aside from the amazing food Iberica normally serves up they also had Sidreria pop up. Which is a cider bar. The restaurant has been transformed to experience the full Asturian ciders and you get to taste a selection of ciders which are accompanied by Asturian cheese!
At the even Jose Pardo of Trabanco introduced us to the art of Asturian ciders and how to pour a traditional cider. We discovered the detailed ways of cider-making and learned more about the story behind Asturian cider.
Here is a list of the Natural Trabanco Ciders I tried out:
Poma Áurea -Sparkling. The first brut nature cider developed by Trabanco.
Totally natural, dry and sparkling.
Avalon Draft Cider – Natural cider but with a little carbonation. The newest cider from Trabanco. Medium, sparkling and fruity.
Alma de Trabanco – Vermouth with natural cider.
Aside from the excellent cider tastings the Asturian cuisine is delicious and the team at Iberica lead by Executive Chef, Nacho Manzano, presented a beautiful and tasty menu for us to try. Their meals are made from home grown produce.
Here is a list of some of the foods I tried:
Fritos de pixín – Monkfish fried in a light batter. You will often find fritos de pixín served in sidrerías as a snack to share with friends whilst you drink.
Boletus con huevo – Foraged wild mushrooms are of excellent quality in the region and have inspired our dish of boletus mushrooms in a cream sauce, topped with a fried egg and croutons
Torto corn with Cabrales – A crisp corn soufflé. Nacho’s signature recipe is served topped with soft scrambled egg, caramelised onion and Cabrales blue cheese, the most famous of all the Asturian cheeses.
Selection of Asturian artisan cheeses – Cabrales Arangas DOP, Peralzola, Cuevas del Pregondón, Tres Oscos and Massimo del Rey Silo
Overall I had such a lovely experience and got to learn so much about the Spanish culture. during the month of April Iberica will be celebrating Madrid. Make sure to check out their website for events.
*This post is in collaboration with Iberica, as an influencer I agreed to share my dinning experience at Iberica with my followers in order to receive the dinner for free.