When we refer to local gastronomy in the Basque Country and above all in Gipuzkoa, we mustn’t forget the cider houses. Traditional or modern, all share the same concept: enjoying a traditional meal during the cider season running from January to Easter while tasting the year’s cider production directly from the barrel to the cry of ‘Txotx!’

Cider is part of the Basque culture and is one of our land’s most deeply rooted traditions. Cider from the barrel (kupela), salt cod served in an omelette or with peppers, bone-in ribeye steak, cheese, walnuts and quince paste are served at all cider houses. An experience not to be missed for anyone visiting Gipuzkoa.

And some of them even have meeting rooms for those wishing to organise a conference Gipuzkoa-style, as well as team building activities designed to give participants in-depth knowledge of the Basque traditions.