A sagardotegi is a traditional Basque cider house where visitors can enjoy locally produced cider alongside regional dishes. The term “sagardotegi” derives from the Basque words “sagar” (apple), “ardo” (wine), and the suffix “-tegi” (place), collectively meaning “place of apple wine,” or cider house.
Historically, sagardotegis were establishments where cider makers would sell their products directly to consumers. During the cider production season, typically from January to April, these venues would open their doors to the public for cider tastings. Visitors would bring their own food to accompany the cider, fostering a communal dining experience. Over time, this practice evolved, and sagardotegis began offering traditional Basque meals to complement their ciders.
A visit to a sagardotegi traditionally includes a set menu featuring:
- Cod omelette (tortilla de bacalao): A simple yet flavorful dish combining salted cod with eggs.
- Fried cod with peppers (bacalao frito con pimientos): Pieces of cod fried and served with roasted green peppers.
- Grilled rib-eye steak (chuletón): A large, juicy steak cooked over an open flame.
- Idiazabal cheese with quince paste and walnuts: A traditional Basque cheese served with sweet quince jelly and fresh walnuts.
The cider is typically poured directly from large wooden barrels, known as “kupelas.” The ritual of “txotx” involves a server opening a spigot on the barrel, allowing a thin stream of cider to be caught directly into a glass from a certain distance. This aerates the cider, enhancing its flavor and effervescence. Clients often stand while eating and drinking, contributing to the informal and communal atmosphere.
Sagardotegis are found around the whole Basque Country, with a high concentration in the province of Gipuzkoa, particularly around the towns of Astigarraga and Hernani. The cider season, known as “sagardo denboraldia,” officially starts on 19 January and lasts till April or May, coinciding with the period when the cider is at its freshest.
Visiting a sagardotegi offers a unique cultural experience, combining Basque culinary traditions with the conviviality of communal dining. It provides insight into the region’s customs and the importance of cider production in Basque heritage.
