Until the end of April, and from the next January 15, it will be time to live the experience of txotx in the cider houses. The best cuisine in the Basque Country accompanied by seasonal cider that comes straight from the kupelas (barrels) to the cry of “txotx!”.
This ritual that every day is lived in our cider houses during the cider season can be found in the tastings that were formerly performed with the buyers, who tried the cider directly from the kupela to choose the one that most liked before it was bottled. Part of the gastronomic essence of the Basque Country is summed up in tasting the typical menu of cider houses: cod omelette, fried cod with peppers and grilled txuleta and dessert Idiazabal cheese, quince and walnuts and cider on demand. However, it is worth taking into account that it is usually done standing in the premises of the cider house, so it is interesting to attend well warm and with comfortable and warm shoes.