Cider Houses in San Sebastian

The rolling hills outside San Sebastián are loaded with artisanal cider houses known as sagardotegiak. Yet these traditional rustic establishments offer much more than a place to drink some of the world’s finest ciders. They’re also a window into the heart of Basque tradition and a doorway to the area’s rich culinary heritage.

In a traditional sagardotegiak, everyone gathers around long communal tables, to drink refreshing cider and sample traditional Basque dishes like tortilla de bacalao and txuleta. You’ll often hear people cry out “txotx!” which is a signal to drink fresh cider straight from towering wooden barrels known as kupelas.

What Is a Cider House?

Photo credit: Txirrita Sagardotegia

A Basque cider house, or sagardotegi, is a traditional gathering place where people enjoy hearty communal meals and draw unfiltered apple cider straight from the barrel. These rustic cellars are deeply connected to Basque farmhouse traditions.

The cider season near San Sebastian typically runs from January to April. Visting a sagardotegi during this time lets you immerse yourself in centuries-old customs, where food, drink, and togetherness synergize into an unforgettable cultural experience.

Inside you’ll find long wooden tables, stone-walled halls, and guests sharing plates of salt cod omelet, grilled meats, and local Idiazabal cheese. With their centuries-old connection to the land and the Basque people, cider houses embody a uniquely local blend of hospitality, seasonal celebration, and unpretentious cuisine.

Best Cider Houses in San Sebastián

Photo credit: Sidrería Beharri

Txirrita Sagardotegia — The city’s iconic urban cider house, just a short walk from La Concha. Offers the full ciderhouse menu—cod omelet, txuleta, Idiazabal cheese—alongside the txotx ritual in a convenient downtown setting.
Sidrería Beharri — A cozy spot in the Old Town serving traditional Basque ciderhouse fare with a relaxed, local feel. Perfect if you want to pair txotx with pintxo-hopping around Parte Vieja.
Sidrería Iretza — Centrally located near San Telmo Museum, Iretza is known for hearty ciderhouse menus and excellent grilled meats. A great choice if you want a true sagardotegi experience without leaving the city.
Sidrería Gaztelupe — A traditional cider house close to Amara, famous for generous portions, classic cod omelets, and flowing cider barrels. Very popular with locals.
Sidrería Zelaia Donostia — The Donostia branch of the famous Hernani cider house brings txotx culture into the city center. Rustic décor, excellent steaks, and great cider make it a reliable choice year-round.

The History of Cider Houses in Basque Country

The history of sagardotegiak cider houses in Basque Country stretches back centuries with roots in the apple-rich landscapes of Gipuzkoa. Rustic cellars were originally humble farm outbuildings where families pressed apples and stored cider in giant oak barrels known as kupelas.

Over time, these ancestral cider houses evolved into communal hubs for socializing, dining, and celebrating the cider season. Today, they’re living symbols of Basque heritage, preserving the region’s rural customs and keeping the people in touch with the region’s culinary soul.

The Txotx Ritual: Pouring Cider, Sharing Culture

When you’re in a sagardotegi, you’ll often hear people shout “txotx” which is pronounced “choch!” This signals everyone to gather around a freshly tapped kupela cider barrel, where each person takes a turn catching a thin stream of cider in their glass.

Catching the cider midair in your glass from a high pour can be a little tricky and sometimes a little messy. I’ve never walked out of one of these experiences without the bottoms of my shoes feeling a little sticky! Yet this pouring style is more about flair. It also aerates the cider in your glass, which awakens the aroma and flavors.

What to Expect at a Cider House

Photo credit: Jonny Hunter licensed under Attribution 2.0 Generic

Walking into a sagardotegi cider house is like stepping back in time to celebrate the tradition, flavor, and community of the Basque people. There’s usually a fixed menu of local staples including a fluffy salt cod omelet, charcoal-grilled beef rib chop, and Idiazabal cheese. All of which go perfectly with the bright, heady flavors of the Basque apple cider.

When you hear people call out “txotx”, you should gather near the closest barrel as it’s tapped and dispensed. However, this is just as much about mingling and meeting other people as it is waiting in line for your pour.

Sitting at the long communal tables, you’re sort of expected to meet new people. Come prepared with a humorous anecdote of your own and prepare to hear others.

How Basque Cider Is Made: From Orchard to Kupela

Basque cider, known locally as sagardoa is made from apples grown in small orchards throughout the Gipuzkoa region. In the autumn when the apples are perfectly ripe, they’re pressed and the juice is put through a centuries-old natural fermentation process that doesn’t call for any added sugar, gas, or preservatives.

I love how this preserves the raw character of the apples, which you absolutely notice months later when the sagardoa is properly fermented. The cider is then aged over the winter in large wooden barrels called kupelas. During this time it develops a signature tartness that separates it from any other type of apple cider you’ve had before.

Comparing Cider House Experiences

Today the Basque countryside surrounding San Sebastián offers a full spectrum of cider house experiences. From rustic and seasonal to curated and contemporary there are tons of great sagardotegiak open during the January to April cider season.

Some of the more rustic ones offer a no-frills, traditional fixed menu, and the authentic txotx ritual straight from the barrel. In recent years a growing number of contemporary cider bars have been opening in San Sebastián, offering a cider experience to tourists year-round. They often have curated tasting menus and refined presentations. I think these cider bars are nice if you’re visiting Basque country in the summer.

If you want a deeper dive, I suggest a guided cider house tour that includes an orchard walk. They provide you with great insights into the cider-making process and the opportunity to sample sagardoa.

Planning Your Visit: Tips for First-Timers

Planning your first visit to a Basque cider house is all about timing and immersing yourself in the local atmosphere. Cider season in San Sebastian runs from January to April when the txotx ritual is in full swing and the fresh cider flows straight from the barrels.

Reservations are highly recommended, especially for popular spots in towns like Astigarraga or Hernani, where tables fill quickly on weekends. Dress casually in layers, as it might be cool outside, but cider houses are usually warm.

Remember that this is a boisterous, casual experience where splashes of cider are part of the fun. Don’t be shy about participating in the traditional high pour either; it’s part of the experience and a great way to connect with Basque culture.

Why Every Food Lover Should Visit a Basque Cider House

Every passionate foodie owes it to themselves the experience of a Basque cider house as part of a Spain food tour. These rustic sagardotegiak are places where heritage, hospitality, and honest flavors converge into a truly unique cultural experience.

Rooted in sustainability, seasonality, and shared social experience, the cider houses of San Sebastian celebrate a way of eating and living that prioritizes connection. Both to the land, the local history, and to each other. More than just a meal and a charming drinking experience it offers you a glimpse into centuries-old traditions, where you’re not just tasting food, but becoming part of something deeply authentic.