Immerse yourself in Basque cider culture with a visit to a traditional cider house from San Sebastian. Discover how sagardo is made, from orchards and presses to the old wooden kupelas, guided by a local expert. Walk among native apple trees, learn about varieties and fermentation, and enjoy the ritual of txotx, tasting cider straight from the barrel. Then, savour the classic cider-house menu: cod omelette, fried cod, grilled steak, and cheese with quince and walnuts paired with unlimited cider to explore its fresh and fruity notes. With private transportation, hotel pick-up and drop-off, cellar access, and small-group attention, this tour is the most authentic way to connect with Basque tradition and cuisine. A perfect plan for food lovers and curious travellers wanting to toast the true spirit of the Basque Country.

Escape the busy city life and head into the rural heart of the Basque Countryside to enjoy a day surrounded by nature and taste delicious traditional products and food of the Basque Country. You will learn about our most famous cheese at an Idiazabal Designation of Origin Cheese Farm and later enjoy a traditional Basque Cider House lunch in one of the famous cider farmhouses of the Basque Country. This is the perfect activity for those travelers who want to learn more about where some of our Basque products come from and enjoy a very local experience surrounded by locals. The typical Basque Cider House Menu includes: - Cod Omelet, - Fried cod with green peppers and onions, - “Txuleta": bone-in rib-eye steak, - Idiazabal cheese with quince and walnuts, - and Self-serve cider. Hotel pickup and drop-off is included.

Take a guided tour at the Basque Cider Museum to learn about the importance of cider in the Basque Country. Visit a Basque Cider House Farm and enjoy the traditional cider house menu paired with cider with a local. We will drive towards the village of Astigarraga, famous for its farmhouses and cider tradition, and enjoy the typical Cider House menu consisting of: cod omelet, fried cod with green peppers and onions, “Txuleta”: bone-in rib-eye steak, Idiazabal cheese with quince and walnuts, and self-serve cider.