Periódico: Gran Tour - Revista de Investigaciones Turísticas
Fonte: GRAN TOUR, REVISTA DE INVESTIGACIONES TURÍSTICAS; Núm. 29 (2024): Núm. 29 (2024): Gran Tour, Revista de Investigaciones Turísticas - Nº 29 (Enero-Junio)
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Resumo: Cider, as the historical drink of a large Atlantic area of Europe, has marked the development of its hotel and catering businesses. The social changes have pushed the cider hotel and catering business to a great evolution in the 20th century, among them, the incorporation of the local cuisine in its offer, in a progressive but constant way. Today's cider bars are authentic gastronomic establishments, with a superior power of tourist attraction, offering a mix of drinks and traditional food, differential and superior to the rest of the hotel and catering business. This work, carried out in Asturias on the basis of a wide survey to tourists in Oviedo's cider houses, explains the evolution from the historical figure of the 'chigre' and, adds several meetings on the tourist attractiveness of cider houses in terms of main gastronomic attributes, the role of traditional dishes and the final satisfaction of the tourist.
