Basque Cider House Visit
Najboljši čas za obisk
Visit between January and April when cider houses are in full swing. Weekday lunchtimes are quieter and more authentic than busy weekends.
Nasveti za proračun
A fixed-price meal with unlimited cider typically costs 35-50 EUR per person. No passes apply, but booking directly with the sagardotegi (not a tour operator) saves 10-20 percent.
Priporočeno za
Food lovers, Adventurous eaters, Groups of friends, Cultural experience seekers
Načrtujte svoj obisk
2-3 hours
O znamenitosti
Hitre informacije: Vsaka baskovska hiša jabolčnika, oziroma sagardotegi, ima strog tradicionalni koledar: jabolčnik točijo samo od sredine januarja do aprila. Obred txotx, pri katerem jabolčnik točijo neposredno iz ogromnih lesenih sodov z odpiranjem pipe, je večstoletnji obred, ki vsak obrok spremeni v živahni družabni dogodek.
Poudarki: Tu je nenavadni del: jabolčnika ti ne naličejo v kozarec za mizo. Stopiš do ogromnega soda, sam odpreš pipo in ujamljaš tanek, peneč curek sredi zraka pod natanko pravilnim kotom. Drugače se premočiš.
Notranji nasveti
- 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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