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Cider house Irigoien-Herrero

Also known as Herrero, in 2008 this cider brewery won the prize for best cider of the year awarded by the Gipuzkoa provincial authority.

  • January to May.
  • Dinners every day. Lunch on Saturday. Closed Sunday.
  • Midweek, lunch for groups.
  • Cafeteria.
  • Open in txotx season.
  • Bottled cider for sale.
  • Parking for cars and coaches.
  • Disabled access.
  • Credit cards accepted.
  • Natural cider.
  • Euskal Sagardoa designation of origin.

CONTACT

  • (+34) 943 55 03 33 - 629418585

Location

  • Irigoien-Herrero Sagardotegia, Iparralde bidea, 12.. 20115 Astigarraga.
  • See map
    43.285033, -1.932822
TRADITIONAL CIDER HOUSE MENU

Cod omelette / Fried cod with peppers / Cutlet / Cheese, quince jelly and walnuts / Bread / Cider

ONLINE BOOKING

Date

Time

No. of people

Details

19 There is no availability on this date, please contact us.
19 To place the booking on these dates, please contact us.

Lunch

13:00
13:30
14:00
14:30

Dinner

20:00
20:30
21:00
21:30

A deposit of €5 per person must be paid to place the booking.

Free cancellation until 4 days before.

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Booking summary

Date

Time

No. of people

Adult places > 18

Child places < 18

No. of pushchairs

No. of wheelchairs

Arranging transport

No

Remarks

First name

Surname

Email

Telephone

Postal Code

Total

0€

Free cancellation until 4 days before.

I have read and agree to the conditions of use, cancelations and changes conditions and privacy policy.

Are you sure you want to cancel your booking? 100% of the amount will be refunded to your account.

Products and Experiences

Cider Houses in:

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Basque Style Weekend
€0.00

Until 159.00€

Enjoy of an authentic trip to the Basque Country! An enogastronomic plan like no other around Donostia – San Sebastian!
A weekend plan to discover our origins and enjoy of our traditional gastronomy. Through this route we offer you a stay of two nights and three days. Choose one of our rural hostals, enjoy of different trips through the basque territory and taste cider along with the different menus that our cider houses offer.

PLANNING – 2 NIGHTS 3 DAYS

DAY 1

  • ARRIVAL TO HOTEL

    Room distribution.

    GUIDED TOUR THROUGH CIDER HOUSE CELLAR

    Stroll through the Apple field, manufacturing zone and cellar. Cider tasting and Chorizo Pintxo. Discover our cider houses from the hand of the very manufacturer. You’ll know the families, traditions and culture of an entire territory through basque cider.

    DINNER – TRADITIONAL CIDER HOUSE MENU AND CIDER TASTING BY TXOTX

    Amongst the experiences we can enjoya round our kitchen, a magic ritual awaits us inside our Cider Cellars: the Txotx Experience!

    Cider houses are producers and manufacturers of natural cider, the local drink by excellence. These cider houses are the ones which open us their gates to be able to taste all their cider, followed by a traditional menu of a Cider house, cod omelette, fried cod with peppers and, of course, grilled beef with a dessert of Idiazabal cheese, quince and nuts.

DAY 2

  • BREAKFAST AT HOTEL
    TRIP BY BOARD THROUGH THE PASAIA BAY TO THE ALBAOLA SEA FACTORY

    Visit the reconstruction of the San Juan ship, whale ship of the 16th Century. Basque cider has been the drink of those sailors who made long expeditions in search of whales and cod to the New Land, cider has been the drink of farms of the area, and cider houses or taverns of the city. The bottled cider has been the drink of our well known gastronomic societies, and cider is, today, the drink of those who want to enjoy of a good drink of our history.

    LUNCH - FISH AND GRILLED BEEF AND TASTING OF TXOTX FLAVOURED CIDER

    It is said that a basque sailor would drink 3 liters of cider every day during his long trips. The Basque Country has a great sea history and is granted with a great gastronomic tradition in which fish is the protagonist of the main courses.

DAY 3

  • BREAKFAST AT HOTEL
    VISIT TO THE IGARTUBEITI MUSEUM FARM OF THE 16TH CENTURY

    Hidden amongst our mountains we can see as we enter in basque lands big Stone and Wood farms, strongholds that have been hundreds of years up. The structure of the farm has been through centuries the structure of the farm, the cider factory. Surrounded by big apple fields, these farms have accomplished the function of making the necessary cider for the territory, its sailors and its surroundings.

    VISIT TO THE CHEESE FACTORY AND TASTING OF IDIAZABAL CHEESE D.O.P

    Along with agricultura, shepherdship has been one of the most important Jobs of the Basque Country. Cheese factories of our territory open their home gates to visitors that want to know the making of Idiazabal cheese. Sheep are herded in the fields of these farms, at the feet of basque mountains.

    This visit brings the possibility of knowing the work of basque shepherds and tasting the fruits of their labor: a really exceptional cheese. Aside of knowing the herds, the milking systems, milk containers, moulds, pressing and refrigerators, amongst other things.

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Get to know San Sebastian and the surrounding area through cider!

Two suggestions for getting to know Donostia-San Sebastian, the cider capital: walking through the city or travelling along the river.
Cider marathon of the Basque Country D.O. Cider marathon of the Basque Country D.O.
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Discover the world of the Basque Country Cider visiting through some cider houses and knowing their producers!

La The Natural Cider of the Basque Country is a country product made 100% with Apples of the Basque Country and with a certified quality. The apples, taken care with a special attention, grant the personality that we’ll be able to taste on bottle or directly from the barrel. In this route that you’ll enjoy from the apple field to the bottle you’ll taste our History.

ROUTE

  • 10.00h: CIDER HOUSE 1 – Apple field. You’ll visit an Apple field knowing the old plantation systems, the current ones and looking at the special care that requires the production of the prime material for the Basque Cider – Natural Cider of the Basque Country. You’ll taste different varieties of apple and you’ll have the opportunity of picking the apple with the tool that is used in this zone: “kizkia” and the basket.
  • 11.00h: CIDER HOUSE 2 – Production Zone. After picking the Apple, cleaning it and selecting it, we proceed to smash it and press it. While you enjoy all this process, you’ll taste the natural apple syrup obtained in place, the future Basque Cider. You’ll go through the chapters of the history of cider making visiting the modern zone and traditional making zone with old machinery.
  • 12.00h: CIDER HOUSE 3 – Cellar and Tasting. The made syrup ends its route in the barrel, at Basque cellars. In there it awaits the fermentation in which it will turn it into the Basque Cider. In the third cider house we’ll explain this production phase, along with the bottling phase. You’ll taste bottled cider. Fine Production to appreciate the process from the syrup to the bottle in your own mouth.
  • 13.00h: CIDER HOUSE 4 - Lunch, Traditional Cider House Menu and Cider Tasting. To finish the journey, we’ll taste cider directly from the barrels with the traditional cider house menú, as tradition in the basque territory.
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A Sea Of Cider is the proposal to get to know our cultural and gastronomic hegemony!

In the 16th Century fishers and sailors made long expeditions to the New Land, to the hunt of whales and the fishing of cod. The drink by excellence of these sailors was cider and, no more no less, each sailor drank 3 liters of cider every day! The biggest part of cider produced in the basque farms was sent to these expeditions. You’ll know firsthand this reconstruction of the Saint John whale ship from the 16th Century, sunk in the cold Canadian waters. The ship schematics return to their origins and will sail again from where centuries ago has set sail.
Txotx Experience Txotx Experience
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“Txoootx!” is the call to taste Natural Cider directly from the barrels while you enjoy a Traditional Menu of a Cider house.

Today around 100 cider houses in the Basque Country and even if traditionally the Txotx season is from January to May, every time there are more cider houses opening their gates during the entire year. Through the Txotx ritual you’ll taste cider from different barrels, in the cellars of our cider houses, followed by a traditional cider house menu. They also offer kids menus and special menus.

TRADITIONAL CIDER HOUSE MENU

  • Cod Omelette
  • Fried Cod
  • Grilled Beef
  • Cheese with Quince and Nuts
  • Txotx-flavoured Cider
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Inside the experiences of the Sagardoa Route we propose you a series of excursions to know our territory through cider. An ancestral product rooted to Basque history, culture and traditions.

A true plan, ideal for the whole family, Friends, couples and office mates.

Choose the one you like!