A phenomenon of our Sagardoa’s gastronomic culture. It originated in customers sampling the cider when they bought their Sagardoa. In the past, Basque cider houses did not have the means to preserve the drink throughout the year in the barrel, so the customer had to buy Sagardoa bottled for the entire year between the end of winter and the beginning of spring.
Logically, when faced with the differences in quality between different barrels, the buyer would taste the contents of each barrel, looking for the best one, until closing the deal for the bottled Sagardoa.
Later, those barrels that had not been chosen to be bottled were sold by the glass and served directly from the barrel, temporarily transforming the place where the cider was made into a cider house of the time.
All this has faded into history. Today the cider house is perfectly equipped to serve quality Sagardoa to its customers throughout the year and according to their needs, but that tasting ritual has led to what we know today as the Txotx.
Sagardoa is a yearly product: the one we drink each year from the end of January onwards is a beverage that has just been made, with the characteristics that the climate that year has given to the apple from which it comes. This lends our drink a special charm.
From mid-January to the last day of April, Zapiain opens its doors every night except Sundays, and on Saturday also at midday. It is a unique atmosphere in which you can enjoy an exceptional meal with the new Sagardoa served directly from the barrel by the proprietor.
Dinner is eaten standing in the cider house itself, with the traditional dishes that accompany Sagardoa: salt cod omelette, fried salt cod, t-bone steak, cheeses and walnuts.
This is a ritual that is exceptional in its appeal, and when the day arrives, nobody wants to miss it.
*Portion for two people
OUR QUALITY SUPPLIERS:
Kepa Loidi · Alkorta Bakailuak · Txogitxu · Euskal Herriko Artzainen Gaztak · Mendiluze Okindegia · Pedro Luis