If you visit San Sebastián during the first months of the year, enjoying an experience in a cider house is a gastronomic plan ideal. Towns such as Astigarraga and Hernani, located very close to the city of San Sebastián, become the perfect destination to immerse yourself in this Basque tradition. However, it is important to keep in mind that if you find an establishment called a “cider bar” in the heart of the city, it does not usually reflect the authentic essence of the cider houses traditional.
The Basque cider houses, known as cider houses, are emblematic institutions that combine cider production with gastronomy and local culture. Towns such as Astigarraga and Hernani stand out for their concentration of these cider houses, attracting both locals and tourists. Below, we explore various aspects of these traditional cider houses.
History and origin of cider houses
Cider production in the Basque Country has deep roots, with mentions of Basque apple trees dating back to 1024. During the Middle Ages, cider was not only an everyday drink, but also an essential resource for Basque sailors. They entered the Atlantic waters in search of cod and whales, taking cider on board due to its nutritional properties and its ability to be preserved for long periods. Thanks to fermentation, cider retained vitamins that helped prevent diseases such as scurvy, a common ailment among sailors of the time. This link between cider and navigation was so significant that Basque farmhouses began to increase production to supply the crews.
In the 16th and 17th centuries, cider also began to consolidate itself as a cultural and social element in rural communities. It was common for farmers to share this drink at celebrations and meetings, establishing a strong link between artisanal production and local identity. This phenomenon marked the beginning of the first cider houses, where not only cider was made, but also spaces for social gatherings that have lasted to this day.
Evolution of the cider house concept
Initially, Basque hamlets had winepresses (tolars) where cider was made. These spaces became places of social gathering, giving rise to the cider houses. In the 16th century, the construction of winery farms multiplied to supply a society with a growing consumption of cider. However, factors such as the introduction of corn and the decline in maritime activity caused a reduction in the production and consumption of cider. Despite these challenges, the tradition of cider houses has endured and evolved to this day.
In the 1950s and 1960s, the gastronomic societies of San Sebastián began to visit cider cellars in towns like Hernani to taste and select the cider that they would later purchase. On these visits, it was common for visitors to bring their own food, especially meat, to cook in the cider house facilities, taking advantage of the available grills. Over time, this practice evolved, and cider houses began to offer their own menus, consolidating the current concept of these establishments.
Cider making process
Basque cider is made from native apples, selected for their balance between acidity and sweetness. After harvesting, the apples are pressed in the winepresses to extract their juice, which is then fermented naturally in wooden barrels. This process produces a drink with an alcohol content that ranges between 4% and 6%. Since 2017, the Euskal Sagardoa Designation of Origin guarantees that Basque cider is made with 100% native apples, ensuring its quality and authenticity.
The phenomenon of cider houses today
Cider houses have experienced a resurgence in recent decades, establishing themselves as social meeting places and tourist attractions. The season of little, which runs from January to May, is especially popular, allowing visitors to taste cider straight from the barrels. Furthermore, the opening of innovative establishments, such as Malum Rex in Astigarraga, the first cider bar in Spain, reflects the evolution and diversification in the cider offer, adapting to new tastes and modernizing the image of this traditional drink.
Typical cider house menu
The traditional menu of a cider house usually includes:
- Starters: Cod omelette and fried cod with peppers.
- Main course: Grilled steak.
- Dessert: Idiazabal cheese, quince and walnuts.
- Drink: Natural cider served with al little, directly from the barrel.
This menu highlights the simplicity and purity of local products, fundamental characteristics of Basque gastronomy.
cider house tourism
Cider houses have become a significant tourist attraction in the Basque Country, attracting thousands of visitors each year seeking to experience the authenticity of this tradition. There are routes and guided tours that not only include tours of cider houses, but also of historic farmhouses where you can appreciate the artisanal cider-making process, as well as boutique cheese shops that complement the region’s gastronomic offering. These experiences allow visitors to connect with local history and customs, making each visit memorable. In addition, the Basque Cider Museum in Astigarraga offers interactive exhibitions, workshops and guided tastings, allowing you to learn in-depth about the origins and evolution of this emblematic drink.
Behavior and etiquette in a cider house
The experience in a cider house is marked by specific rituals and behaviors:
- The txotx ritual: To the cry of “Txotx!”, which is generally given by the cider maker or the owner of the establishment, diners approach the barrels to pour the cider into their glasses. This moment encourages social interaction and coexistence.
- Standing dinner: The custom in the most authentic cider houses is to enjoy the food standing up, creating a more dynamic and social atmosphere.
- Moderate consumption and one sip: It is customary to pour small amounts of cider into the glass, which are drunk in one gulp, leaving the glass empty before returning to the table. This gesture reflects tradition and ensures that the cider is consumed in its best state.
It is important to actively participate in these rituals to fully enjoy the experience in a cider house.
Best-known cider houses in Astigarraga and Hernani
Below are some of the most emblematic cider houses in these towns:
- maple tree:
- Astarbe: With more than 450 years of history, Astarbe is a benchmark in the production of Basque cider. Located in Astigarraga, it combines tradition and modernity, offering a high-quality gastronomic experience and cider made with selected native apples.*: One of the oldest and most respected cider houses in Astigarraga, famous for its natural cider made with native apples and its commitment to the tradition.
- Petritegi: Founded in 1526, it is one of the most popular cider houses in the region.
- of the field : With more than 100 years of history, it offers a traditional experience in a rustic setting.
- the cross: Located in Astigarraga, it is one of the most traditional and recognized cider houses, famous for its quality cider and its cozy atmosphere.
- Ipinza Cider House: Known for its excellent cider and its cuisine based on high-quality local products. Located in a natural environment, it stands out for its cozy atmosphere and traditional menu.
- Lizeaga Cider House: Located in Astigarraga, it is known for its excellent atmosphere, its long tradition and its artisanal cider.
- Handkerchief: One of the oldest and most respected cider houses in Astigarraga, famous for its natural cider made with native apples and its commitment to tradition.
- to Hernani:
- Sidrería Field: Founded at the end of the 19th century, Zelaia combines tradition and modernity in the production of high-quality cider. Its traditional menu includes chorizo in cider, cod omelette, cod with peppers, steak and, for dessert, cheese with quince and walnuts.
- Itxas-Buru: Located on the banks of the Urumea River, it offers an authentic experience in a privileged natural environment. Its traditional menu includes chorizo, cod omelette, cod with peppers and steak, with cheese and quince for dessert.
- Akarregi cider house: With origins dating back to the 18th century, Akarregi is known for its artisanal production and dedication to product and service. Its traditional menu includes chorizo in cider, cod omelette, cod with peppers and steak, with cheese and quince for dessert.
- Iparragirre Tolare Cider House: Located in a 15th century farmhouse, Iparragirre offers a rustic and authentic atmosphere. Its traditional menu includes chorizo in cider, cod omelette, cod with peppers and steak, with cheese and quince for dessert.
- Alczueta Cider House: Located in a quiet area of Hernani, Altzueta offers close service and a menu that respects typical recipes. Its traditional menu includes chorizo in cider, cod omelette, cod with peppers and steak, with cheese and quince for dessert.
Conclusion
Visiting a cider house in the Basque Country is much more than enjoying a good meal or tasting an excellent cider. It is an immersion in a centuries-old tradition that combines history, culture and gastronomy. Towns like Astigarraga and Hernani offer some of the best experiences, where authenticity and quality are the protagonists.
The season of little It is the ideal time to explore these cider houses, learn about their history and share unique moments with friends and family. Whether in an emblematic cider house like Petritegi or in a more discreet jewel like Life, the welcoming spirit and passion for tradition are always present.
It doesn’t matter if you are a local visitor or a tourist, a visit to the Basque cider houses is an essential plan that will connect you with the best of the culture and hospitality of Euskadi.
