The oldest cider presses in San Sebastián were built in the 16th century, although cider (made from fermented apples, dry and tart) has pre-Romanesque origins. In the Basque Country, making sagardo, or cider, has always been a traditional activity.
For the Basques, sagardo is identity itself and central to Basque cuisine, so it is common to find sagardotegis, or cider houses, across all the provinces. They are perfect places to enjoy this drink with a traditional menu. Now, in Bilbao, they have decided to create a modern version of a sagardotegi.
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