Barkaiztegi cider cellar is housed in a historic Basque farmhouse surrounded by apple orchards, where a long-standing tradition of natural cider making has been preserved for generations.Martutene lies in the Urumea River valley and, despite its proximity to the urban centre, has retained much of its traditional rural character as well as traces of the city's Belle Époque heritage. During the 20th century, this neighbourhood was home to elegant villas, an amusement park and the city's bullring. Today, Barkaiztegi stands in a small oasis that has preserved an important part of Donostia's recent history, as well as the deep-rooted importance of apple orchards and cider in the city's cultural identity.
The Irizar Family and Barkaiztegi Farmhouse
The earliest documented records of Barkaiztegi farmhouse date back to 1680, when Lorenzo Irizar arrived from Gabiria to settle there. Tax records preserved by the Provincial Treasury of Gipuzkoa already mention cider production on the estate at that time. For centuries, Barkaiztegi was a traditional Basque farmhouse devoted to farming, livestock and the production of cider for local consumption. Like many households throughout the Urumea Valley, cider making complemented the family's agricultural economy. Over the generations, however, cider production gradually became increasingly important until it eventually became the family's main activity.
Peio Irizar and Irene Elustondo
For more than three centuries, the history of Barkaiztegi has been closely linked to the Irizar family. Since Lorenzo Irizar settled at the farmhouse in the 17th century, the family's cider-making tradition has been passed down from one generation to the next. It was Pello Irizar, Peio's grandfather, who took the first major step towards the professional production of natural cider. The generational transition from Pello to his son, Jose Mari, marked a turning point not only in the management of the family business but also in the organisation of Gipuzkoa's cider sector, as Jose Mari Irizar served as President of the Gipuzkoa Natural Cider Association. When Jose Mari Irizar and his wife, Josefa Goñi (Peio's parents), continued along the path of professionalising cider production, they successfully consolidated the hospitality business that exists today. Thanks to their work, the family farmhouse evolved into one of the region's leading cider houses and restaurants. Today, Barkaiztegi is managed by Peio Irizar and Irene Elustondo, the eighth generation of the family dedicated to cider making.
Barkaiztegi: Cider Tradition and Local Gastronomy Beyond the Txotx Season
Barkaiztegi is one of those places where visitors can experience the history of the farmhouse and the culture of cider at first hand, surrounded by traditional cider barrels (kupelak), natural cider and outstanding Basque cuisine. Like many Basque cider houses, its most iconic season runs from January to May. During these months, the txotx ritual sets the pace of daily life, as natural cider is served directly from the barrel. This is when Barkaiztegi offers the classic cider house experience: an authentic atmosphere, the traditional cider house menu and the opportunity to taste the new cider at its finest. It is an essential experience for anyone wishing to discover one of the Basque Country's most deeply rooted gastronomic traditions.
However, Barkaiztegi's offering extends well beyond the cider season. From June onwards, the farmhouse opens its restaurant with a broader culinary proposal, allowing visitors to continue enjoying its surroundings, cuisine and cider throughout the rest of the year. Alongside the traditional cider house menu, the restaurant offers an à la carte selection based on locally sourced ingredients, with dishes that celebrate the quality of the produce and the authentic flavours of Basque cuisine. It is the perfect choice for those looking to enjoy a relaxed and genuine dining experience in a historic cider house that remains open to new ways of experiencing Basque gastronomy.
Barkaiztegi Throughout the Year
Visiting Barkaiztegi during the cider season offers the chance to experience the excitement of the txotx ritual and the unique atmosphere that fills the cider house from January to May. From June onwards, however, visitors can enjoy a different experience: a quieter restaurant, a more varied à la carte menu, and the opportunity to discover the cider house from a new perspective. This combination makes Barkaiztegi the perfect destination both for those seeking the traditional Basque cider house experience and for anyone wishing to enjoy a leisurely meal in a welcoming setting, featuring locally sourced ingredients and natural cider.
Barkaiztegi: Ciders and Products with Their Own Character
Barkaiztegi offers a carefully selected range of products that reflects its close connection with apples, the land and the Basque cider-making tradition. Every product is the result of dedicated work in the cider cellar and a deep respect for quality ingredients, ranging from traditional natural cider to distinctive products with their own unique identity.
Its natural cider embodies the true essence of the cider house: fresh, authentic and crafted to be enjoyed both during the txotx season and bottled throughout the year. Its Premium Cider with Protected Designation of Origin is made exclusively from apples grown in its own orchards, allowing every stage of the process—from orchard to cellar—to be carefully controlled and ensuring a product that is deeply rooted in the local area.
Among its range, Aitona Natural Cider also stands out. This special cider offers a distinctive and original profile, making it an excellent choice for those looking to discover new ways of enjoying cider.
Barkaiztegi also produces traditional unfiltered cider vinegar with the “mother”, a characterful product born from its cider-making heritage and ideal for adding a distinctive touch to any dish.
Guided Tours: Discover Barkaiztegi from the Inside
As a new feature this summer, Barkaiztegi is launching guided tours with a cider tasting, offering visitors the perfect opportunity to discover the products, the family's history and the craftsmanship behind every bottle.
During the visit, guests will explore the apple orchard, learn how the apples are grown, discover the cider-making process and tour the cellar, where centuries-old traditions are still very much alive. It is an experience designed to help visitors understand cider from its very origins: the land, the apples, the family behind the production and the cellar itself.
The visit concludes with a tasting of Barkaiztegi's products, followed by a traditional cider house meal, bringing to a close a complete, authentic experience that is deeply connected to the rich gastronomic culture of the Basque Country.
