Every Basque cider house season is a unique opportunity to enjoy a tradition that goes back centuries, and Karlos Arguiñano, the renowned chef and lover of Basque gastronomy, has shared his passion for this custom.

The ritual that goes with cider tasting in these cider houses is as distinctive as their menu. From the classic salt cod omelette to the chargrilled T-bone steak (txuleta), diners enjoy a quality meal while they wait for the eagerly awaited moment of “txotx”. This cry, which announces the opening of a cask of cider, marks the start of the tasting, when guests line up to drink straight from the casks with a wide glass. For Arguiñano, this tradition is a “very beautiful” ritual that offers a unique experience.

For those who want to live this experience, Arguiñano recommends booking in advance, as cider houses tend to fill up quickly, especially at weekends. At around €40, including the full menu and unlimited cider from the cask, the txotx season is a celebration that draws locals and tourists alike, eager to be part of this very special tradition.