Basque cider and its txotx tradition are key elements of the rich food culture of the Basque Country, particularly rooted in the province of Gipuzkoa. Txotx, a term for opening the tap on the kupela (barrel) and inviting those present to fill their glasses with fresh cider, is an extraordinary food experience not to be missed.

Basque cider houses, known as sagardotegia in Basque, are usually found in rural settings close to towns. Some of the best known are in Astigarraga, a few kilometres from San Sebastián. These establishments are not just places where cider is served; they also make this traditional drink. Txotx has its roots in the old tastings that cider makers held for potential buyers, offering samples of different types of cider so that they could choose the one they liked best.