Txotx time: Donostia cider houses open the season in January
The sagardotegias around San Sebastián begin the natural cider season with the txotx ritual, where the owner opens the barrel and guests fill their glass straight from the stream.
SA
Sagardotegia Zelaia
Cider house / Sagardotegia
Txotx season: January to April in the Basque cider houses
Every year between January and April, the Basque Country's cider houses open for the new cider season. The txotx is the most eagerly awaited moment: the owner shouts "txotx!", opens the barrel tap and diners rush to fill their glass with natural cider falling in an arc.
The txotx ritual step by step
- The cider-maker opens the tap of the oak barrel and shouts "txotx!"
- Diners approach with their glass and fill it from the arc of cider falling from the barrel
- The glass is filled only one third — the air column oxygenates the cider and activates its natural effervescence
- You must drink before the cider loses its freshness
The cider house menu: unchanged and perfect
The menu that accompanies the txotx at every self-respecting sagardotegia:
- Chorizo braised in cider — to start
- Salt cod with peppers and salt cod omelette
- Aged beef txuleta on the grill — the dish that brings you back
- Idiazabal cheese with walnuts and quince to finish
The best sagardotegias near Donostia
Most are concentrated in Astigarraga, just 7 km from San Sebastián. Always book in advance — the txotx season fills up within days.
