Basque Cider House Visit

Om

Raske fakta: Each Basque cider house, or sagardotegi, follows a strict traditional calendar: cider is only served from mid-January through April. The txotx ceremony, where cider is poured directly from enormous wooden barrels by opening a spigot, is a centuries-old ritual that turns every meal into a lively social event.

Høydepunkter: Here's the quirky part: the cider isn't poured into your glass at the table. You walk up to a giant barrel, open the spigot yourself, and catch the thin, fizzy stream mid-air at exactly the right angle or you get soaked.

Insidertips

• Wear dark clothes: cider stains and the splashes from barrel-pouring are part of the fun.
• Stand at the barrel with your glass tilted at a 45-degree angle and let the stream hit the side, not the bottom, for the perfect pour.
• Skip the first pour of the session, it's often flat; wait for the barrel to be freshly tapped.
• Arrive hungry: the meal runs 5-7 courses starting with bread and ending with a massive chargrilled steak.

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