Sagardogintza
Discover the secrets of the land of cider
It’s difficult to imagine the importance natural cider once had in the economy of our land. We have to imagine that virtually all the farmhouses in the area had a press for its production.
The cider was a bargaining chip, a condition for historical laws and a miracle beverage which accompanied Basque seamen across unexplored seas.
Cider has been regaining strength in recent years as an added value to the strong Basque gastronomic offer.
The ‘sagardozale’ (cider enthusiast) ritual.
In the cider house phenomenon its unique ritual, reminiscent of that commercial tasting, snacking and everything surrounding the sale.
Here are the keys:
- The cider is served directly from the Kupela (barrel).
- The Kupela is opened by removing the spigot (txotx), which acts as a plug. The majority have taps today. We queue up until the round is complete and the Kupela closed.
- People used to eat standing, whereas today, they are normally seated at long tables with bench seats.
- The menu usually consists of cod omelette, cod with peppers and T-bone steak. Cheese and walnuts for dessert.
- You can drink all the cider you want.
THE WORLD OF CIDER IS CLOSELY LINKED TO FESTIVITIES.
Cider season.
In January apple juice has been turned into delicious cider. The season is launched and lasts until April, which is the moment of maximum expectation and affluence; although some cider houses remain open all year round.
Sagardo eguna (Cider day)
Guided visits
In addition, if you want to know what a cider house is like inside, via an unforgettable teaching experience, some cider houses offer guided tours.
In our guide
You’ll find all the cider houses in Donostialdea. Some also offer guided tours.