Society’s habits change over the years, and eating habits are no exception. This means that even the most traditional settings are adapting to the times. In the case of cider houses, some already offer their classic menu of salt cod omelette, salt cod chunks, grilled T-bone steak and cheese with walnuts adapted for vegetarian and vegan palates.

In and around San Sebastián, several establishments have this kind of menu. Among them are Txirrita, on San Bartolomé street, and Petritegi, which is in Astigarraga but practically on the border with the capital of Gipuzkoa.

The idea of creating “alternatives to the usual menu” was, at the time, about “adapting to the reality of each era and to the needs of our customers”, Ainara Otaño, director of Petritegi, told this newspaper. “In every group of friends there can always be someone who is vegan or vegetarian”, points out Estefanía Ruiz de Azua, who runs Txirrita, which is why she sees the value in “offering them that option so they can come to our cider house”. That said, both Otaño and Ruiz de Azua stress that the two venues want these diners to enjoy, as far as possible, the same experience as those who have the traditional menu.