There are many theories and opinions about the origin of cider. Some say it began in Egypt, while others believe Byzantium was its cradle. What we do know for certain is that the Greeks adored it, and that later the Romans spread its consumption to every corner of their vast empire.

But cider as we know it today has its origins in the Basque Country, Asturias and Normandy, from where it travelled to England, central Europe and, later, the rest of the world.

The Basque cider house

You have to go back to the 11th century to appreciate the long tradition of cider making in the Basque Country. In the past, the cider house (sagardotegi in Basque) was the meeting place where people from the villages gathered to taste and buy cider. It was the rule and custom to bring some food to go with the drink, and over the years the cider houses scattered all over the Basque Country also became restaurants.

Today, although Basque cider houses can be found in the centres of towns and cities, most are in large farmhouses, many of them centuries old and the vast majority in Gipuzkoa, where a family atmosphere, cider and good food take pride of place.