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The sagardotegi, or cider house, is one of the finest gastronomic and cultural treasures of the Basque Country, part of a whole sagardo (cider) tradition handed down from generation to generation.
The sagardotegi is a brewery where cider is made and every winter, a week before the Tamborrada festivity in San Sebastián, the barrels are broached to taste the results together with typical dishes of these cider houses.
From their origins to the iconic ritual of txotx, sagardotegiak offer an experience that every visitor must try at least once.
The history of the sagardotegi goes back hundreds of years, to when the baserritarrak (Basque farmers) with their many apple orchards started making cider with their produce. This golden nectar became an essential part of country life; every winter, friends and relatives in the area were invited to taste the cider.
The tradition became a social ritual in which people toured the baserriak (farmhouses) of the area to try the cider in each. They often took food along so as not to drink on an empty stomach. Today, sagardotegiak offer a typical meal to accompany the cider, the latter being the star of the event.
The best time of year to visit a sagardotegi is during the cider season, which runs from January to May. This period sees the opening of the cider houses and the chance to taste the new harvest straight from the kupela (barrel).
Cider breweries are to be found in many places, each with a character of its own, but most of them are in Gipuzkoa province. The best-known localities are Urnieta, Usurbil, Astigarraga, Hernani and Ataun.
However, Astigarraga is considered the capital of cider. This small town is home to a host of traditional sagardotegiak, where you can try authentic Basque cider.
A visit to a Basque cider house wouldn't be complete without trying a typical meal, both simple and delicious. The menu generally includes three main dishes and a dessert, all traditional Basque food. They include, chorizo sausage in cider, cod omelette or beef rib, followed by local cheese with walnuts and quince jelly.
More and more sagardotegiak offer a vegetarian and vegan menu so that nobody has to miss out on this experience.
Txotx is perhaps the most characteristic, memorable moment in your visit to a sagardotegi. Imagine an enormous wooden cider barrel: during your meal you have to go over to this barrel and shout "txotx!" as you serve yourself.
This is repeated several times during the meal, creating a fun atmosphere and lots of laughs. Txotx isn't just a way of trying different ciders, but also a celebration of Basque culture and traditions.
Visiting a sagardotegi is more than just a meal - it's a plunge into Basque culture. From the first txotx to the last mouthful of rib. So if you're planning a trip to the Basque Country, make sure you book a visit to one of the famous sagardotegiak.
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