Straight from the source!

January 13th is the last day of the apple harvest and marks the official start of the cider season when the cider houses will be serving their latest ciders along with a menu of mouth watering traditional Basque cuisine.

Before modern day refrigeration, this was the only time of year cider was served. Now technology has enabled the cider houses to serve good cider all year round, but the best cider can be enjoyed during the winter months just after the harvest has been collected. Attending a cider house or, sidreria, is a the perfect way to better understand the agricultural roots of the Basque people and the importance gastronomy plays in the local culture; not to mention it is a lot of fun.

Upon entering, you will be given a cider glass which you will want to keep with you throughout the evening. To fill it up, just make your way to one of the several large barrels found throughout the cider house, open the spigot and catch the cider with your glass as it comes shooting out! You can repeat this process as much as you want throughout the night before, during and after dinner because all the cider you can drink is included in the price of your meal. This is an experience not to be missed!

To see all the cider houses in the area visit: http://www.sagardun.com