Salt valley and cider cellar
Join us on a culinary and cultural journey where salt and cider become the protagonists.
Your odyssey will begin in the Añana Salt Valley, where salt cultivation has more than 7,000 years of history. Here, you will not only learn about the fascinating process of salt production with sun and wind, but you will also be able to taste this white gold, essential in the well-known Basque cuisine. Feel the history under your feet and discover the unique biodiversity that surrounds these ancient salt flats.
The existence of salt in Añana is explained by the geological phenomenon called diapir. In general terms, it consists of the ascension towards the earth's surface of older materials due to their lower density, in the same way that an air bubble immersed in a liquid has an upward movement.
This particular process began about 220 million ago, when the Triassic evaporitic rocks in the Keuper facies - located about 5 kilometers deep - began to rise to the surface, dragging with them the materials that characterize the salt landscape: carniolas, ophites, limestones, loams, clays, etc. This process is still active.
The guided tour to Añana lasts approximately 1 hour, in which you will have the opportunity to walk through the different salt flats, while you discover the history of this unique place and the salt production process. Between the months of April and October, this visit includes the possibility of enjoying the outdoor Saline Spa. In its facilities you can put your feet and hands in the hypersaline waters coming from the springs. You will thus feel the beneficial effects of salt water. At the end of the visit, they will give you a souvenir pack of salts, which you can taste at home with your favorite preparations.
After this immersion in the Salt Valley of Añana, you will go to one of our best cider cellars, where with the help of a guide, you will visit every corner of the house before sitting down to eat and enjoy a delicious traditional menu.
Our guide will meet you at the cider cellar for a 1-hour tour of the facilities. The visit will begin in the family farm, with a short introduction to the family that owns it and the origin of the cider house. After getting to know the family closely, we will go to the apple orchard to discover the different varieties of cider apple they use, then we will go to the production area to learn about the process to obtain our liquid gold, and we will finish the visit in the cellar, in front to the kupelak. And of course, during the visit we will taste the best ciders in the house.
Lastly, you will sit down to enjoy the traditional cider house menu: cod omelette, fried cod with peppers and onion, T-bone steak, Idiazabal cheese, quince and walnuts. And all this while you taste the delicious ciders, directly from the barrels and in bottles. What are you waiting for to embark on this adventure? Go to our website and book your experience!
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