Basque cider houses in summer

12/06/2025

Basque Cider Houses: Beyond the Txotx Season

When we talk about cider houses in the Basque Country, the first thing that comes to mind is the famous txotx season, that deeply rooted ritual that marks the beginning of the cider year between the months of January and April. During this time, thousands of people flock to Basque cider houses to eat the traditional menu and taste the year's new cider straight from the kupelak, shouting txotx!

However, what many don't know is that cider houses in the Basque Country aren't limited to just this time of year: approximately 50% of them also open their doors during the summer and all year round with a diferent offert.

During the warmer months, many cider houses have adapted to the changing demands of locals and visitors. Some of these wineries even offer the option of enjoying the txotx experience even during the off-season. This means that, at certain kupelak (barrels), you can still experience the tradition of leaving the table to fill your glass with cider directly from the barrel.

Other cider makers, on the other hand, opt for a more summery experience, creating outdoor terraces where you can enjoy bottled cider in a more relaxed setting. It's common to see groups of friends and families sharing a hearty meal in the sun, surrounded by nature, without sacrificing the character and flavor of Basque cider.

Furthermore, this year-round opening model allows cider houses to offer a more varied and flexible menu, as well as organize events, guided tours, and tastings, which contributes to diversifying and de-seasonalizing their family-business.

Year after year more and more Basque cider cellars open throughout the year to offer guided tours and tastings, thus expanding the traditional txotx season experience. These visits, in addition to enjoying the traditional menu made of local products, allow you to immerse yourself in the fascinating process of Basque cider-making, discover the history of each family and, of course, enjoy a guided tasting of the best ciders of each cellar.

The cider house's culinary offerings vary greatly in summer. In addition to continuing to enjoy the traditional cider house menu, you'll also find different offerings on the menu, such as tomato salad, seasonal vegetables, grilled tuna, octopus, monkfish in sauce, grilled bluefin tuna, grilled squid, beef ribs, free-range chicken, and more. Among the desserts, you'll also find a varied selection: sorbets, ice cream, homemade cakes, fruit, and not to mention the traditional Idiazabal cheese, quince jelly, and walnuts.

It also allows customers to continue enjoying these gorgeus landscapes, accompanied by high-quality food and bottled Euskal Sagardoa cider throughout the summer. Therefore, visiting a Basque cider house in the summer is not only possible, but highly recommended. Whether you're looking for the ritual of txotx, a traditional meal, or simply a good cider to accompany the day, Basque cider houses remain a living symbol of Basque culture and hospitality year-round.