CIDER HOUSES IN SAN SEBASTIÁN: ROOTS, TRADITION, AND CULTURE
Cider houses in the Basque Country offer a unique culinary and cultural experience. It’s a tradition where families and groups of friends gather in restaurants where cider is produced and enjoy a cozy and entertaining atmosphere.
CIDER HOUSES, A GASTRONOMIC CELEBRATION
Starting in mid-January and lasting until April each year, cider houses begin what was once known as the tasting of the drink made from harvested apples, enjoyed directly from the “kupelas” —barrels—.
Today, this time of year has become an authentic experience to taste freshly made cider, accompanied by the traditional ciderhouse menu: cod omelet, cod with peppers, T-bone steak —chuletón—, cheese with quince and nuts, and, of course, cider, all accompanied by the call of “Txotx!” signaling the pouring of cider by the person in charge.
GATHERINGS TO THE RHYTHM OF “¡TXOTX!”
Remember this expression because every time you hear “Txotx!” all the diners in the restaurant stand up with their glasses to fill them directly from the barrels. This ritual is repeated as the food dishes refill the tables.
It’s worth noting that most cider houses are open only during the cider season. However, in cities like Astigarraga, Hernani, or San Sebastián, you can also find restaurants open year-round where you can experience this tradition.
ASTIGARRAGA, THE CIDER CAPITAL
Less than 10 km from San Sebastián and known as the cradle of Basque cider tradition, Astigarraga offers a wealth of restaurants to taste cider. From the most renowned establishments to smaller cider houses with a long history in the region.
– Petritegi: With its origins in the Petritegi farmhouse from 1526, this cider house immerses you in the culture of apples and cider. Set in a natural environment filled with apple trees, you can not only enjoy a gastronomic experience but also paddle down the Urumea River in a canoe or even make your own cider.
– Zapiain: Combining innovation with traditional cider-making, Zapiain cider house built a cellar in 1961 that now houses 22 barrels with a capacity of 15,000 liters each. Constant research and process improvement have positioned this company’s cider as a standout in the market.
– Oialume Zar: Since its opening in 2002, this family-owned cider house has successfully blended innovation with tradition, using high-quality ingredients and adapting to market demands, including offering a vegetarian menu.
HERNANI, TRUE TO TRADITION
Another town you shouldn’t miss to delve into this culinary tradition is Hernani. It offers a wide range of traditional cider houses where you can enjoy “Txotx!” over four months, an experience you’ll want to repeat.
– Altzueta: Dedicated to cider production since 1878, Altzueta cider house has 7 hectares with thousands of apple trees of various varieties for making a product of Basque origin. In 2017, they joined the Euskal Sagardoa Designation of Origin for their cider, made from 100% native apples.
– Itxas-Buru: In 1982, this cider house opened its doors, producing 70,000 liters of cider per year from its 8 hectares of apple trees. By blending all their apple varieties – sour, sweet, and bitter – the family obtains the best juice possible, which they market under both their own brand and the Euskal Sagardoa D.O.
– Zelaia: Zelaia cider house has one clear goal: to produce cider that meets high-quality standards. Only then is it made available to consumers. Additionally, their gastronomic offering includes a vegan menu. Their 15 hectares of orchards in northern Navarra enable them to harvest apples for organic cider production.
SAN SEBASTIÁN, A CULINARY DESTINATION
As a renowned gastronomic destination, San Sebastián also showcases its cider side with a variety of restaurants awaiting you in the city. From cider houses near La Concha Beach to Intxaurrondo, you can savor the typical ciderhouse menu as well as various alternative dishes.
– Intxaurrondo Cider House: In the Intxaurrondo neighborhood of San Sebastián, you’ll find a restaurant with the typical atmosphere of a cider house, where you can also enjoy alternative menus from the region. Throughout the year, the “¡Txotx!” doors are open for you to enjoy a wide variety of quality ciders from different cider houses in Gipuzkoa.
– Txirrita Cider House: Just a stone’s throw from La Concha Beach, Txirrita cider house exudes the roots and spirit of cider-making. In collaboration with the best cider brands in the region, the restaurant offers the typical ciderhouse menu as well as a vegetarian/vegan option. The decor transports you to the nearby farmhouses where this tradition took its first steps.
– Beharri Cider House: Snacks, seasonal grilled products, or a cider house menu? From typical San Sebastián pintxos to dishes prepared on a natural charcoal grill, including a traditional cider house menu offered year-round. At Beharri cider house, you’ll find a wide variety of typical dishes, always accompanied by the best cider poured directly from the barrels.
THE BEST PLAN TO EXPERIENCE ONE OF THE MOST ROOTED TRADITIONS IN THE BASQUE COUNTRY
Cider houses have become a gathering place where you can experience Basque culture and traditions firsthand. Each one offers a wide variety of ciders and a welcoming atmosphere to enjoy the ‘Txotx!’ with family or friends. Find your apartment in San Sebastián—whether for a longer stay or a short getaway—and immerse yourself in Basque culture.
