Until recently, Basque cider houses were synonymous with dishes such as T-bone steak (txuleta) or salt cod, washed down with the famous cider poured at the txotx, straight from the cask. In recent years, however, many of these taverns have begun to diversify their menus, offering vegetarian and vegan options that are every bit as good as the traditional menu. This shift responds to growing demand from both locals and tourists who want to enjoy the cider experience without giving up their dietary preferences.

In towns such as Astigarraga, Hernani and Usurbil, the heartland of cider culture, some of the most iconic cider houses have stepped up and added plant-based menus. A notable example is Petritegi, which has been offering vegetarian and vegan options for some years now. “We realised that more and more groups included someone on a vegan diet or with intolerances, and we wanted nobody to be left out,” says Asier Lizeaga, who runs the restaurant.

The alternatives have not only reached the table; they also stand out for their use of quality ingredients and seasonal produce. The vegan menus include dishes such as plant-based txistorra sausage, spinach and pine nut croquettes, piquillo peppers stuffed with mushrooms, and desserts such as a dark chocolate brownie. In cider houses such as Txirrita and Astarbe, you can also enjoy full menus with a variety of starters, mains and desserts, all accompanied by traditional cider served straight from the cask.

This change of direction has gone down well with the public, especially with tourists and foreign visitors, who increasingly appreciate these inclusive options. At Txirrita, for example, 10% of the menus served are vegan, which shows how well this kind of cooking has been received. Basque cider houses have clearly adapted to the times, keeping their tradition alive while opening the door to greater culinary diversity.