This distinctive ritual, which consists of opening a new kupela (cider cask), is the moment most eagerly awaited by lovers of this traditional drink, and the season runs from January to April. However, getting into the world of cider is not always easy, as not all cider houses open during the season, and finding the best places to enjoy it can be quite a challenge.

The txotx is much more than simply opening a cask: it is a communal experience. The call of txotx rings out in the cider houses, inviting diners to gather round the kupela, where the cider flows in a jet to fill glasses in an almost ritual way. This centuries-old tradition has evolved, and today there are cider houses that offer not only the traditional menu of cider and salt cod omelette but also vegetarian and vegan options, adapting to the times.

As well as the classic cider houses, a growing number of cider bars and innovative restaurants have decided to serve the Basque Country’s star drink outside its traditional format. Some pizzerias even put cider in their dough, giving their dishes a unique touch.

This year, cider experts and enthusiasts have shared their recommendations on the best places to enjoy the txotx. Whether in the most traditional venues or in more innovative spaces, the Basque cider season is a perfect opportunity to get to know this unique food culture, ideal for anyone looking for an authentic experience or wanting to explore new ideas.