“Txotx” night

Cider houses, where the precious beverage is produced, are large caserio farms or special hangars that give pride of place to big wooden barrels filled with fermenting apple juice, which is bottled once it has transformed into cider. A great number are located on the outskirts of San Sebastián with 15-minute shuttle transfers departing from the city center. The ultimate party venue in Basque culture, it is here that one can relish the best traditionally chargrilled bone-in rib-eye steaks. A cider house’s fixed menu is unchanging: Salt cod omelet, Spanish-style Hake, Bone-in rib-eye steak, local Brebis cheese with quince jelly and walnuts.

Your guests will also enjoy catching their cider in their glass by placing it directly under the barrel’s tap, which is how the Basques serve their beloved beverage, unless of course you prefer a Rioja or Navarre wine to accompany this menu.

  • San Sebastian Espagne
  • Of 30 to 350 people